The milling is located in mill building. The grains are sorted there, fanned, and then crushed to produce flour consisting of 80% of rye and of 20% malted barley.
In the cooking room, the flour will be cooked in two brass boilers to liquefy the grain starch. Then the barley malt will transform the starch into sugar that is necessary to produce the alcohol.
In order to transform the sugar into alcohol, the cooked substance must be cooled and mixed with the yeast in the coolers called "monte et baisse" and in brass tanks.
During fermentation, the yeast will transform the sugar into alcohol. That natural process develops with time: 48 hours are needed to obtain a mixture called "petite bière", which contains 5% of alcohol volume.
In the Palace Room, below the statue of Saint Mary Magdalene, the jenever is distilled in three brass columns and two alembics: here the perfume of juniper berries is added to produce the brandy that has made Wambrechies renowned since 1817.
Claeyssens jenever must be tasted fresh and straight. You can also drink it with a crème de cassis as a cocktail, or in coffee like the miners and the 19th century workmen used to do, as a "bistouille".