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  • Swiss Picasso and Matador rye is used in the production of Xellent

  • It is grown in the alpine foothills of central Switzerland, at altitudes of 500 to 800 metres 

  • The starch in the ground rye is released, liquefied, converted to grain sugar and gently distilled in a threestep process
  • Distilled in a small copper alembic still followed by purification in a reflux still consisting of a small copper column with 45 plates resulting in a full flavoursome and clean spirit

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