The foundation of any good distillate is the quality and selection of the right fruit variety. This book provides guidance on choosing the right fruits for the production of distillates in the distillery. It begins by explaining how the harvesting of fruit, alcoholic fermentation, and the distillation process affect the quality of the spirit. The focus of the book is on variety selection: it primarily presents aromatic varieties, including many old and regional fruit types alongside new ones, complete with characteristic photos. The book also describes the origin, site requirements, and suitability for traditional orchards, as well as the fruit and tree characteristics and their appropriateness as distilling fruits.