Infusion tank

A lot of liqueurs are processed from the infusion of plants, aromatic herbs, fruit, grains, barks, peels or roots.
This operation is simple and rather fast and it consists in cold-soaking the raw material in ethyl alcohol for a prefixed time period according to the liqueur that must be produced.
This process enables to extract the aromatic oils from vegetable substances, generally shredded or crushed.
Soak usually lasts one to two weeks, but it can also be extended to one month or to a longer period in particular cases (walnut liqueur, myrtle liqueur, etc…).