Description

A 100% traditional Mallorcan artesanal company with more than 160 years of tradition and history. Located in an old flour mill with good ventilation, which allows the barrels to breathe well.

The airén grape is softly pressed so as not to extract tannins or oily substances, which could affect the quality of the final product. Once the must is extracted, the fermentation phase begins, where the body is consolidated, and the aroma of the brandy is strengthened. The final result is a brandy which is 78% alcohol by volume.

Our own particular solera and static aging system, together with control of the alcohol content of the liquid in the barrels (40% abv), make the process slow and calm in order to preserve the flavours from the barrels.

The barrels used are 225-300 litre American oak barrels. The wood gives the brandy aromatic substances like vanilla. In the solera process, the spirits in the barrels are extracted and repositioned periodically, resulting in mixtures that translate into brandies of great quality. During phase 5, our Suau 15 Year Old brandy is extracted. For the 25 and 50 Year Old Suau, there are additional intermediate phases.