Only ripe fruits grown in the Tavush and Armavir regions are used.
Distillation is carried out in a traditional alembic using repeated, fractional distillation with careful separation of the heads, tails, and heart. The mixing water is softened and purified, sourced from the Aragatsotn region. After mixing with water, the distillate rests for several weeks.
Aged for 3 years in Armenian oak barrels.