The fermentation
During fermentation, the sugar from the fruit pulp turns to alcohol. This natural process is very important in achieving the quality of spirits. We have continually improved this process throughout the generations. For fermentation we use the most modern technology, cleanliness and three generations of experience for careful fermentation. After fermentation (normally 4 to 12 weeks), the distillation process can then begin.
Our fruits
The fruit we select our native to this area and the trees are many years old, as many as hundreds of years. Due to their age of resilience, these trees are not susceptible to common diseases, so pest control is kept to a minimum.
For this reason, we are allowed to keep our fruit on the trees right up until the fermentation procedure takes place. Very little hand sorting of inferior fruit is required and the natural
aroma of the fruit selected is maintained.
Our favorite
One of our favorite fruits is the “Kirschwasser” (cherry). This cherry is hand picked, hand sorted, and very aromatic in taste and distilled to a delicious spirit
