Reisetbauer Blue Gin 43% 0.7L

Reisetbauer

Reisetbauer Williams Brandy 41.5% 0.35L

The fruit (Williams pear) is harvested in August and September and then kept in a cool room for a day or two to ripen further. When fully ripe (slightly greenish-yellow to yellow in colour) the fruit is washed, destemmed and immediately cut up and chopped until mash-like. To avoid oxidation the fruit is pumped into a stainless steel fermenting tank. Thereafter cultured yeast is added. Now fermentation starts and the mash is agitated on a daily basis. 11.5 kg of Williams pear are necessary for the production of 1 litre 100% pure fruit distillate.

Reisetbauer

Reisetbauer Apple Brandy 44% 0.35L

No description available

Reisetbauer

Reisetb Zwetsch.br.41.5% 0.35L

The majority of the plums used come from Styria. Not only the excellent climatic conditions, but also the nutrient-rich soils create the perfect conditions for Styrian plums. In the Brandstatt distillery, the precious fruit is processed into the finished schnapps after undergoing strict quality control. Pure, light-coloured plum notes with a fragrance reminiscent of white chocolate and ground almonds. Harmonious and flattering in the mouth, full-bodied fruit in the long finish.

Reisetbauer

Reisetbauer Apricot Brandy 42% 0.35L

No description available

Reisetbauer

Reisetbauer Williams Brandy 41.5% 0.35L

The fruit (Williams pear) is harvested in August and September and then kept in a cool room for a day or two to ripen further. When fully ripe (slightly greenish-yellow to yellow in colour) the fruit is washed, destemmed and immediately cut up and chopped until mash-like. To avoid oxidation the fruit is pumped into a stainless steel fermenting tank. Thereafter cultured yeast is added. Now fermentation starts and the mash is agitated on a daily basis. 11.5 kg of Williams pear are necessary for the production of 1 litre 100% pure fruit distillate.

Reisetbauer

Reisetbauer Apricot Brandy 42% 0.35L

The fruit (apricot) is harvested in July near Wachau, Lower Austria and immediately the stones are removed and the apricots are mixed. To avoid oxidation the fruit is pumped into a stainless steel fermenting tank. Thereafter cultured yeast is added to the fruit mash. Now fermentation starts and the mash is agitated on a daily basis. The fermentation temperature is 19°C and fermentation takes 8 to 10 days. 15 kg of apricot are necessary to produce 1 litre of 100% pure fruit distillate.

Reisetbauer

Reisetbauer Sloeberry BlueGin 28% 0.7L

A perfect match: Sloeberries and Blue Gin! At first glance one can`t help but notice Sloeberry Blue Gin`s deep red hue. This beautiful colour and flavour is derived from 100% organic sloeberries, combine perfectly with Hans`s award winning Blue Gin. Sloeberries belong to the rose family and are packed with a very high levels of vitamin C. The maceration and gentle pressing takes a few weeks. After that, the surprising unique and complex aromatics develope, says Hans Reisetbauer.