A month ago, we blogged about the first stages of making our Naartjie mampoer (click here to see the post). Well, since then, the naartjie juice has completed the fermentation process, and the distillery team has been hard at work.

We started by straining out the pulp through a sieve, and then Moses transferred the remaining juice into the kettle.

Moses then lit the fire and waited for the mampoer to slowly but surely drip out of the condensing spiral.

We have to tell you though: this is very special mampoer that not many people will get to taste. From 112 litres of naartjie juice, we only got a single 750ml bottle of really good naartjie mampoer. Cheers!