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In our vaulted cellar, which is over 400 years old, our fine brandies and liqueurs are produced in autumn. So that you can get an idea of our products, we would like to briefly explain the production of fruit brandies:


First of all, the selection of the fruit is of decisive importance. We only use fully ripened, flawless fruit without leaves or stems on the tree. As you know, alcohol is produced by the fermentation of fructose. Yeast cells, we use pure yeast, are responsible for this fermentation process. First, the fruit is crushed and filled into special mash vats and mixed with the yeast. Fermentation begins within 12 hours. The by-product of the fermentation is carbonic acid, which is decisive for the preservation of the mash. Depending on the fermentation temperature, the mash is checked for its residual sugar content after 8 – 12 weeks with the defactometer. If the residual sugar content is below 4%, fermentation is complete and firing can begin after customs approval. The fermentation may now be started between 6.00 and 20.00 hours.


The mash is poured into a 150-litre capacity bubble, which is slowly heated by means of a gas burner. At a temperature of 80°C, the alcohol reaches its boiling point and begins to “outgrow”. It rises foggy into the spirit hat and condenses into the afterburner, the dephlegmator. There are 3 soils available, through which the alcohol is highly potentiated and purified. Then it runs through the precooler into the cooling tower (double plate cooler). The flow rate is adjusted by means of electronic regulation. The pre-run (approx. 1 l), the middle run (corresponds to an alcohol concentration of approx. 75% vol. defined by us) and the after-run (below 75% vol., contains yeast, fusel oils and inferior alcohol in addition to suspended particles) reach the outlet through various cooling devices and are separated cleanly by the burner. The distilling process lasts about 4 hours. A lot of patience is required when firing, because only a slow firing process enables the perfect separation of the heart from the rest of the firing.


The alcohol is fired in one pass, the so-called rough firing and followed by fine firing are no longer necessary today. The yield from 100 kg of fruit is approx. 1.5 – 5 l alcohol (e.g. cherries 5 l and apricots 3.2 l) depending on the variety. This alcohol must now be taxed with 10.00 € per 1 l pure alcohol. Here also the mash quantity and the yield rate play a role.

The resulting brandy is collected and matures for 3 years in stainless steel containers before it is reduced to drinking brandy strength of 43 % vol. with soft spring water. After the final filtration, the distillate is bottled and labelled by hand. The fruit brandy is now ready for sale.


Our house distillates are mostly distilled from local fruit with the greatest care in our distillery by the boss himself. You will certainly be able to taste this care and love in our brandies.