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APPEARANCE
Only selected, very ripe feijoa can be used as the main fruit for distillation. Feijoa are crushed and pressed during the production process. Yeast and starch are added to the juice. Then the mixture is allowed to roam for 3 weeks. Two distillation stages are required to balance the tropical flavour and aroma.
Distinguished with a transitional tropical fruit and citrus taste, bouquet spicy, with a natural and unique feijoa great aroma.
The production uses a combination of old Georgian methods and modern technologies, which makes the drink unique.

FIRST IMPRESSION
As you taste the feijoa brandy, you will feeling a strong feijoa flavor, accompanied by a refined taste and delicate bouquet.

TASTE
Crystal clear in colour, distinguished with a bouquet spicy, with a natural and distinct feijoa flavour.

FEIJOA NEGRONI

Ingredients:

25 ml Feijoa Brandy
25 ml Campari Liqueur (Bitter aperitivo)
30 ml Saperavi Liqueur

Steps to Make It:

Put ice in a shaker, pour Feijoa Brandy, Campari liqueur (Bitter Aperitivo), and Saperavi liqueur.
Shake well for about 15 seconds and pour the cocktail into a champagne glass.

FEIJOA SOUR

Ingredients:

30 ml Chacha
20 ml Feijoa Brandy
25 ml Lemon Juice
20 ml Sugar Syrup
½ Egg Whites with Ice
15 ml Cherry Liqueur

Steps to Make It:

Shake Chacha, Feijoa Brandy, Lemon Juice, Sugar Syrup, and Egg Whites with Ice.
Pour into the cocktail glass and add the Cherry Liqueur.

FEIJOA COCKTAIL

Ingredients:

50 ml Feijoa Brandy
25 ml Feijoa Liqueur
10 ml Sugar Syrup
2 drops of Angostura Bitter with Ice

Steps to Make It:

Mix Feijoa Brandy, Feijoa Liqueur, Sugar Syrup, 2 drops of Angostura bitter with ice.
Swirl well and pour in a glass with ice.
Add lemon zest.