How a public market gave birth to our Limoncello Workshop?

"And do you do tours of the workshop? Like, could we come and make limoncello with you?"
The question came from someone who stopped at our market stand. It wasn’t the first time I’d been asked that. Far from it.

The idea came from the field — not a marketing meeting

Since the launch of Lemon Brothers, people have been asking me the same question in different ways. At markets, festivals, corporate events where we serve Spritcello: "How do you do that?", "Is it complicated?", "Could we learn?"

Then, a few weeks ago, someone developing a new event activity platform contacted me directly. The concept: offering authentic experiences for birthdays, bachelorette parties, outings with friends, corporate team buildings. And in their mind, a limoncello creation workshop had a perfect place.

The truth is, the idea had been there for a long time. It just needed to be launched. And now it is.

This is not a class. This is not a tasting. This is an immersion.

There are cooking workshops everywhere. There are tastings in every cellar in the region. What I wanted to create was something different: access behind the scenes of a product that most people normally only see in a bottle.

It all takes place in Mont-sur-Lausanne, in the real Lemon Brothers production workshop. Not a space converted just for the occasion. The place where micro-batches are developed, new recipes are tested, and raw materials await transformation.

We start with a Spritcello cocktail — the sparkling little brother of Limonceflo — offered upon arrival, while taking a quick tour of the place and an introduction to Lemon Brothers: the brand’s story, the somewhat crazy beginnings, and Limonceflo’s positioning in the global market. A multi-award-winning product, made in Switzerland, with carefully selected lemons.

Now for the serious stuff: lemons

Before zesting, let's talk about lemons. And believe me, there's more to say about them than you might think. Not all varieties are equal. The selection criteria — color, skin thickness, essential oil content — make all the difference between a flat limoncello and a limoncello that leaves a true aromatic imprint.

Then, we zest. Collectively. We weigh, jar, label by hand — group name, workshop date. Your batch is launched.

It’s at that moment that something happens. People realize what the gesture behind the bottle represents. A kilo of hand-zested lemons, a maceration that will take 30 days, a filtration, a bottling. No shortcuts. No industrial concentrate.

The moment no one forgets: the magic of the mix

Once the jars are labeled, your maceration will rest for about 30 days. But I won’t let you leave without showing you what’s going to happen.

I take out a macerate from a previous batch — peels that have already done their work. And in front of you, I prepare the sweetened water. And then the moment comes.

When the two liquids meet — the amber macerate on one side, the sweetened water on the other — something fascinating happens: the mixture turns into a natural and intense fluorescent yellow, almost unreal. This optical phenomenon, linked to the diffusion of light in the suspended lemon essential oils, is the signature of a true artisanal limoncello. No coloring. No additives. Just the chemistry of lemon.

This is exactly what awaits your jar in 30 days. And it’s that moment — that collective “wow” in front of this blazing yellow — that everyone still talks about weeks later.

The final tasting: Limonceflo vs. the industrial

We finish with a guided tasting. Limonceflo on one side. Two industrial limoncellos on the other. Not to crush the competition — to understand. So everyone can really feel, taste, and understand what sets an artisanal limoncello apart from mass production.

And with appetizers, of course.

The following month — the real conclusion

This is what I love most about this concept: the workshop doesn’t end on the day itself.

One month later, your batch is ready. You come back to the workshop and leave with a bottle of 500 ml of your own artisanal limoncello — yours, made with your hands, macerated in your jar.

This return is not a logistical detail. It’s a second chance to come back to the workshop, to reconnect with the place, to leave with something tangible. And for some, it’s the starting point of a real relationship with Lemon Brothers.

At the end of the workshop, each group signs the Lemon Brothers mural. In a few years, hundreds of names, hundreds of batches. That’s the idea behind it all: to create a sense of belonging to something real.

Who is it for?

For those who want a real experience — not a fake workshop in an Instagram-ready space. For groups looking for something original for a bachelorette party, birthday, or outing with colleagues. For corporate teams tired of escape rooms and wanting something that leaves a real mark.

And for everyone who’s ever wondered how limoncello is made. Now they can say: "I made it myself."

— Florian Wohlé, founder of Lemon Brothers & producer of the multi-award-winning Limonceflo