Vodka Xellent is elaborated with top-quality Swiss rye. It is cultivated in the alpine foothills of central Switzerland, at altitudes of 500 to 800 metres. They use only the very best bread-quality rye. The varieties grown in this region are unusually resistant to disease and under constant supervision.
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 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.
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.
Xellent is a pure, slightly sweet-tasting, consisting of nothing but vodka and water. It is a genuinely unique Swiss quality product with a note of exclusivity.
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