What Makes a Sapiir

Several different methodologies have been developed to produce Sapiir, all of which conform to the 4 key requirements to be considered a genuine Sapiir:

The flavour profile of the Sapiir must be generated from either pot or column distillation, (or a combination of both), using fresh or dried botanical ingredients. Unlike similar products (such as compound gin), no flavourings, sweeteners, stabilizers or colourings (both artificial or natural) may be added, either pre- or post- distillation.

The flavour profile must contain a minimum of 4 individual botanical ingredients, none of which can comprise more than 50% alone.

The product must be stable at room temperature for a minimum of three months after opening; facilitating its use as a cocktail ingredient, without need for refrigeration. The addition of any and all stabilizers/preservatives to ensure this criteria is met, must be of natural origin.

The final form of a Sapiir must constitute the output from the stills ie: a true Sapiir cannot be carbonated or be generated from reconstituted distillates. Moreover, a true Sapiir must be deemed alcohol-free according to general alcohol-free legislation based on the initial ruling during prohibition that anything less than 0.5% alcohol by volume was deemed alcohol-free.