Distillation

By the time the coconut juice arrives at the distillery in the early evening it has already naturally fermented in the casks it is brought in. The juice naturally ferments because its main constituent in its freshest state is sucrose. Under normal conditions during the juice collection this sucrose will ferment without aid, due to yeasts that naturally accumulate in the juice.

At the distillery the fermented juice is transferred into wooden storing vats where it
under goes stringent pre-
distillation filtration. Following filtration it is then pumped into the distillation house where the Master Distiller uses both French pot still and also Mendis custom design patent still, to distill different batches using the two distillation

methods, which are then eventually blended together. Mendis is double distilled in the French pot still and single distilled in the patent still by a continuous distillation process. During distillation, the distillate runs off the still into wooden holding vats where it is then transferred into Mendis' warehouses to be set down for maturing in casks.

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