DISTILLATING
AND SETTING OF UNTREATED FRUITS

For centuries, distillation has fascinated man.
"It is hig culture to turn fruit into great delight."

The fruits which we harvest like pears, apples, apricots, plums, morello cherries, vineyard peaches etc. are mashed with great care. After slowly fermenting, we distill the fruit in a copper vessels for two times. Only the best of the refined distillate is then ripened in large glass bottles or in wooden barrels.

For the FRUIT RUDIMENTS we use self-made fruit distillate in which the fresh, ripe fruit like morello cherry or sloe-tree are preserved to leach without any adding or sugar or other aromatic substances.

Our sortiment of distillates and fruit rudiments
in 0,5 L and 0,1L bottles:

ALTER APFEL 2005 (OLD APPLE)

ALTER APFEL 2000 (OLD APPLE)  ripened for 10 years in wooden barrels

RÖMISCHE SCHMALZBIRNE 2005 (PEAR)

MARILLE 2006 (APRICOT)

WEINGARTENPFIRSICH 2009 (VINEYARD PEACH)

WILDQUITTE 2008 (WILD QUINCE)

WEICHSELGEIST 2000 (MORELLO CHERRY SPIRIT)

ZWETSCHKE  2004
(PLUM; ripened for at least 3 years in wooden barrels of robinie)

MUSKAT TRAUBEN 2005 (MUSCATEL GRAPES)

WEICHSEL-FRUCHTANSATZ 2009 (MORELLO CHERRY RUDIMENT)*

NUSSSCHNAPS 2006 (WALNUT BRANDY)

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