Cider Club, Shnapps , Feijoa, 500 ml.

Distilled in a zero-emissions plant in the Caucasus, (highland region of Georgia. Altitude 880 meters above sea level) on the shores of Lake Bazaleti. The fruit is harvested organically with almost zero environmental impact. In Georgia. Ozurgeti Municipality. On private farmers' homesteads. Distilled in 2015. Set in a 320 liter oak cask #4. The cask was filled with distillate in 2014. Every year, the "Lord's Share" - the evaporated amount - was filled with feijoa fruit distillate. The cask was opened in 2024. 35 liters were poured. The remaining part of the cask was filled with fruit distillate obtained in the same way.

The production of author's alcoholic beverages by Zaal Kheladze, a Georgian engineer-geophysicist, has a long history. Zaal Kheladze started this business in his family cellar as an amateur producer. Which later grew into the production of collectible stone fruit distillates. Later, in 2012, the collector acquires oak barrels in Italy, France, America.. from the aromatic oak groves of the Cognac and Potomac forests and creates an alcohol distillery, which he builds with high environmental responsibility, with zero impact on the environment. This is the first registered green enterprise in the Caucasus. At an altitude of 850 meters above sea level, on the shores of Lake Bazaleti, it is a demonstration center for green engineering. Since 2016, Zaal Kheladze has been blending and bottling the first high-alcohol fruit distillate brands. At the same time, he created the tasting center "Cider Club Bazaleti". In 2018, Zaal met French winemaker Vincent Bonamentou Pierre Julien. It was through collaboration with him that he began to overcome a new challenge. This is how Georgian sparkling and still cider was created. In 2024, Zaal Kheladze invited a German ecotrophologist, professor at the Institute of Food Industry of the University of Bonn, Otto Karl Georg Cornard, on a long-term business trip to the enterprise. Together with him, he created a line of aromatic liqueurs. As a result, in the same year, 6 types of liqueurs were launched into production based on collection distillates. Together with Otto, Zaal traveled to mountainous Georgia. In particular, in order to familiarize themselves with the technologies of traditional beer production in Pshav-Khevsureti. The phenomenon of Georgian beer flavors was studied and a Georgian brand of beer "Mountain" and "Khev" was created. Zaal Kheladze's family is thus following the development of the methodology of producing aerated alcohol in Georgia step by step, with the family slogan from traditions to innovations.