Low-proof liquor with fruit in the bottle - should it be pasteurized?

[seventh son]

I am working on a low-proof distilled product and I would like to bottle it with a small amount of the fruit in the bottle. I see examples of similar product on the market. The best example that I can give is a low-proof "moonshine" type product with fruit in the jar. Is there a low proof where I should be concerned with pasteurizing the product?

[MDH]

Generally speaking, the only risk that you have with products above 15-16% is contamination from a particularly strong yeast strain (E.g. champagne). Then you may want to try a preservative such as potassium sorbate early in production.

[seventh son]

Thanks, MDH. I'm hoping that his particular product will be between 8% and 12% ABV. I will change course if pasteurization is required. I know that cider producers often pasteurize, but I imagine the equipment cost will be prohibitive for my project.