Our production processFROM CITRUS TO CELLO

We select organic grown citrus fruits only, sourced via certified channels in control of their supply chain.

We use absolutely NO additives, NO preservatives, NO artificial flavors. We try to limit the sugar content (Bio when available) to an absolute minimum.

Each batch is limited to 5 liters and the process is fully manual, ensuring the best possible outcome, carefully treating the fruit within the shortest period to preserve all the precious essential oils.

Our liquors range from the sweeter Clementine and Orange to a slight bitter after dinner touch of the Grapefruit. The latter also has a slightly higher alcohol degree (33 vol), but all our Cello’s have a mouthful of fresh citrus sensations.

It goes without saying that there is “lemon” Cello, but we also have the more exotic lime version. They all have a mouthful of pure taste. Hence, you can save on the quantity as our liquors should be enjoyed moderately.

Our liquors may develop an oily rim on top. This is exactly what it is, an excess of essential oils, just use your best dance moves to shake the bottle before serving.

Belgium is famous for beer & chocolate but is also home to some top-notch distilleries, 100% grain alcohol (if feasible fully integrated production), so no risk of blindness.

Last but not least, we are passionate about our products but there is more in life than Cello (and manually zesting citrus fruits). Hence, our production will always be limited, following the seasonality of the citrus offer.