Xellent (Swiss)
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Xellent (Swiss)

Xellent (Swiss)



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For as long as anyone can remember, the Russians and Poles have been arguing as to who was the first to distil vodka (a diminutive of the Russian word "voda" for water). One thing is certain: it wasn't the Swiss. Even though some of the words typically used to describe vodka - clean, clear and pure - would not be amiss in the case of our country.

But does a Swiss vodka have a real chance with the drinking public? The question is not entirely out of place, particularly when you consider that there are around 3000 vodkas currently competing for a share of the market.

Yes, we believe, it does have a chance. Always assuming it is different from all the others. For XELLENT, this means: production using 100% Swiss raw materials (rye and glacier water filtered over the years in the Titlis region), uncompromising quality, individual flavour notes and a unique, unmistakable design.

No fewer than five years have elapsed since the original idea of producing Swiss Vodka and the launch of XELLENT. We have been looking into the question of raw material supplies and the necessary technology since early 1998. And once we had set out, we continued along that path fired by our idealism and enthusiasm. To understand why we believe it has been worth it, be sure to try a glass of XELLENT.

XELLENT VODKA

The basic ingredient used in XELLENT vodka is pure, top-quality Swiss rye. It is cultivated in the alpine foothills of central Switzerland, at altitudes of 500 to 800 metres, in fields no larger than two hectares. We use only the very best bread-quality rye. The varieties grown in this region are unusually resistant to disease and under constant supervision. The grain is harvested only when there has been relatively little rainfall and is then taken to a small country mill just a few hundred metres from Distillerie Willisau SA (DIWISA). Here, it is washed and ground before being delivered to DIWISA. The quantity may be limited, but the quality is all the better for it.

DESTILATION

The starch in the ground rye is released, liquefied, converted to grain sugar and gently fermented in a three-step process. During the first stage – and this is unique for vodka - the fermented mash is carefully distilled in a traditional, small copper alembic. This gives XELLENT Swiss vodka its incomparable flavour. In the second phase, the raw spirit is purified in a reflux still consisting of a small copper column with 45 plates. DIWISA is the only distillery that possesses equipment of this kind, which enable it to produce vodka of this quality. But even now, the vodka still falls short of our exacting standards. So we distil the spirit a third time to remove any remaining impurities, a process that also refines and harmonizes the flavour of the spirit. At this point, the vodka has an alcohol content of over 96% vol

GLACIER WATER

After resting for several months, the vodka is diluted with water. The quality of the water used in XELLENT is critical and comes from the Titlis glacier at the heart of central Switzerland. It seeps from a height of 3000 metres down through the mountain and is collected in the upper Engelberg valley, about 15 metres below ground. The water is soft, rich in oxygen and minerals, and elegantly underscores the fine flavour of rye vodka. Gradually, with short, regular rest phases in between, the pure, clear glacier water with its own distinctive flavour is added to the high-percentage vodka. Its slight alkalinity also helps to make XELLENT, in contrast to other acidic spirits, virtually neutral. To complete the process and give XELLENT Swiss vodka its perfect flavour, the spirit is now filtered several times. With all the clarity of pure crystal, only now will it satisfy the palate of the discerning connoisseur.

THE RESULT

XELLENT is a pure, slightly sweet-tasting 40% vol. spirit, consisting of nothing but vodka and water. It is a genuinely unique Swiss quality product with a note of exclusivity.

Capacidad: 70 CL
Alcohol: 40%Vol

This product was added to our catalog on Friday 27 February, 2009.
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