Selavafas

Selavafas is a liquor made by fermenting then distilling maple syrup. The distillate, a clear liquid, is usually aged in maple wood barrels. Most Selavafas are produced in Tavaluda or Badzevalari, but also in other maple producing countries, such as Brigantica or Chezzetcook. Selavafas plays a part in the culture of most indigenous cultures of peninsular avalonia. In indigenous culture the drink is usually served during funerals, signifying one's "return to nature" in their death.

Production
The production methods of Selavafas is defined loosely and can vary between region, but they usually follow some form of fermentation and distillation of Maple syrup.

Fermentation
Most Selavafas is produced from Maple syrup, which is made from the sap of maple trees. A drink's quality is dependent on the quality and variety of the maple tree that was used to create and age it. The maple's quality depends on the soil type and climate that it was grown in. Most Selavafas-producing maple syrup is made from. A notable exception is within Badzevalari, the maple syrup is made from. The barrels used to age Selavafas is also significant in its contribution to quality and flavor, however this is regarded less.

Yeast and water are added to the base ingredient to start the fermentation process. While some Selavafas producers allow wild yeasts to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. In Badzevalari, where Selavafas is consumed in a more social fashion and in larger quantity, faster-working yeast is preferred. In Tavaluda where the drink is consumed in a more traditional and sparing fashion, Use of slower-working yeasts is preferred, which causes more esters to accumulate during fermentation, allowing for a fuller-tasting profile. Fermentation products like 2-ethyl-3-methyl butyric acid and esters like ethyl butyrate and ethyl hexanoate give rise to the sweet and fruitiness of the drink.

Distillation
In the distillation period another significant difference between Badzevalan and Tavaludan Selavafas can be noted. As Tavaludan producers tend to prefer batch-based Pot distilleries, whereas Badzevalan producers would use column still distillation. Pot still output contains more congeners than the output from column stills, so produces fuller-tasting Selavafas.

Aging
Selavafas can be categorized based on its aging process and time. Unaged (0-3 years) Selavafas are classified as "Clear Selavafas" (Sêlavafasîmaz), those aged from 3-5 years are considered "Aged Selavafas" (Sêlavafasîtsu), and those aged for more than 5 years are considered "Dark Selavafas" (Sêlavafasîzul). The name of these categories are only aesthetic however, as modern aging in stainless steel casks do not affect coloring. After ageing, Selavafas is normally blended to ensure a consistent flavor, the final step in the drink-making process. During blending, Sêlavafasîmaz may be filtered to remove any color gained during ageing. For Sêlavafasîzul, caramel may be added for color. There have been attempts to match the molecular composition of Sêlavafasîzul in significantly shorter time spans with artificial aging using heat and light, although said efforts have proven to be largely unsuccessful.