Domača žganjekuha Kejžar - okusi narave.
Naše proizvode odlikuje harmonija sadnega vonja in okusa, ki pritegne še tako zahtevnega poznavalca.  Kuhanje žganja je bilo od nekdaj »moško opravilo«, saj so ga v večini tudi uživali moški – za veselje, ženske pa so ga bile deležne le za zdravje, ker je znalo olajšati mnoge težave.
Pri Kejžarjevih ni bilo tako, saj je žganje kuhala babica – Kostanjeva mama, ki je bila daleč naokoli znana tudi po dobrem jabolčniku, s katerim je trgovala s pohorskimi kmeti in tako sama preživljala svojo številno družino.
Še vedno kuhamo žganje tako, kot nas je naučila ona, le nekaj več vrst ga imamo in kakšen liter več.
Večino sadja pridelamo v lastnih sadovnjakih, po načelih »integrirane proizvodnje sadja«, kar pomeni, da je sadje manj škropljeno in le s sredstvi, ki v sadežih ne puščajo ostankov škropiv.
Veliko sadja pridelamo tudi v travniških sadovnjakih, kjer pa ne škropimo in so vsi sadeži »bio«.

ENG:
Brewing brandy has always been regarded as a man's job, since men were also its main consumers. Women used to drink brandy only for the purposes of alleviating health problems. But at the Kejžar's home the tradition of brewing brandy was in the hands of their grandmother, whom the local people knew as »Kostanjeva mama«. Beside brewing excellent brandy, she also had the reputation of making one of the finest ciders in the region. She traded it with the peasants of the Pohorje region and thus she managed to support her numerous family.

We still brew brandy the way she taught us; the only difference is that the range and the capacity of our production expanded. Most of fruits, used for our brandies, are home-grown in our own orchards, according to the principle of »integrated fruit production «(IFP). We reduced the usage of insecticides and we produce our fruit in environmentally and socially responsible way. A lot of fruit is also grown in meadow orchards where the insecticides are not used at all and all the fruit is »bio-grown.«