WELCOME TO MB IMPEKS
MB Impeks company was established in 1996 in Banja Luka, at the nortern part of Bosnia and Herzegovina. The company is organized into five units:
→Production of alcoholic beverages,
→ Fruit production,
→Production of disinfectants
→ Beverage distribution,
The primary business of the company is the production of fruit brandies, herbal and fruit liqueurs and spirits. Our bands are Divna brandy, Meduška, Baba Višnja, Baba Mila, Baba Riba, Vidarica, Tri i po jabuke, Om brandy, Veselica, Walther, Gold Gin, Zlanaya Vodka, Kapetan Ladje and Kruškovac. We produce Zlatna brandy and Zlatni Pelin for our business partner Coca-Cola HBC Hellenic.
Our company has an orchard located in the village of Nožičko, at the base of the Motajica mountain, at an area of 45 hectares. We produce annually 500 tonnes of fruit per year, mostly William pears, plums, quince and somewhat forgotten antique varieties of apples, "kožara", "kolačara" and "zelenika".
MB Impeks is the official distributor of water Rosa in BiH. We are also importers and distributors of premium wines. We present wines wineries Botter from Italy, Prelac from Croatia and Ezimit from Macedonia.
Guided by the idea of bringing our consumers closer to us, we created the orchard "Circle of love" with many interesting contents. Today we are able to organize tourist visits and team building in a beautiful natural environment. Visiting the "Circle of love" is an unforgettable experience.
PRODUCTION PROCESS
Best quality fruit brandies are made from fresh, healthy and ripe fruit. The ripening of the fruit is monitored to determine the ideal time to start picking. Harvested fruits are stored in the refrigerator, where the parameters are constantly checked to determine the ideal time for processing. Processing begins with the removal of damaged fruits and washing, after which the fruit is mashed (removing seeds, petioles, seeds from grape). In this way we get pure fruit pulp, which is pumped into fermentation tanks.
All fermenters are stainless steel. Emphasis is placed on the purity of the fermenter, as any impurity would adversely affect the quality of the mixture. The capacity of the fermenter in one turn is 200 tons. Fermentation takes place under controlled conditions, which means that we monitor the mixture temperature, which is reduced or increased as needed. The fermentation process takes 7-10 days with constant control of sugar, alcohol and total of volatile acid levels.
When calming the mixture is visually observed, control of alcohol concentration determines the end of fermentation. Such a mixture is transferred for distillation in cauldron. Distillation is carried out in a classic way in copper cauldron with separators, with a total capacity of 2.5 tons in one turn. Daily capacity is 10 tons.
Distillate obtained is equalized and aged in a tank. During the aging process, prepared beverage is cold stabilized, temperature is reduced to 10 °C and filtered at that temperature. This is all done in a tank that is insulated and connected to the tank so that temperature control required for stabilization is possible.
