Early on, we discovered that lemon juice creates a challenging environment for yeast, sparking a pivot in our approach towards making limoncello instead. Traditionally, limoncello involves macerating lemon peels in grappa spirit, a process that infuses the alcohol with intense lemon flavours. This shift not only improved our technique but laid the groundwork for what would eventually become our signature limoncello. Along the way, we also decided to move away from labelling it as schnapps, embracing a more authentic identity for our lemon-infused spirit.