Get to work!

The History of the Winery Scherer began in June 1832, when Peter Scherer, a native of Nieder-Sachsen-Germany, landed on the island of St. Catherine from Hamburg.
The raw material used is not the molasses but the molasses of the cane, which already differentiates it from the great majority of the products found in the market. More concentrated, the molasses wort passes through the process of fermentation with yeasts brought from Italy, then followed for distillation (or rather, disintegration - another differential of the Scherer Winery) in a classic copper alembic, as do the best malt whiskey distilleries of Scotland. After resting for a few months in steel barrels, Scherer's schnaps go to the European and American oak barrels of the cellar, where it rests for at least four years, when it is then bottled.