Reisetb Zwetsch.br.41.5% 0.35L

Reisetbauer

Reisetbauer Apple Brandy 44% 0.35L

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. The fermentation temperature is 19°C and fermentation takes 14 days. 11 kg of apples are necessary to produce 1 liter of 100% pure fruit distillate. The fermented mash is distilled twice, slowly and with great care. The head and tail are removed and the “heart”-distillate with 84% alcohol by volume is used for the dilution with spring water.

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 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 Blue Gin 43% 1L

We use 27 botanicals to create a unique gin flavour: fresh, elegant juniper aroma with fragrant lemony and spicy facets. The typical Reisetbauer Stylistic: at the same time brilliantly clear and refreshing as well as elegant an lively. Juniper is the most important botanical in BLUE GIN.

Reisetbauer

Reisetbauer Whisky 12y 48% 0.7L

Hansi Junior provides the perfect raw material for the single malt and Hans distills with a lot of experience and Passion from the malted barley the high-proof malt brandy. According to his motto "Quality creates friendship" he convinced the winegrowers Velich and Gesellmann to leave him those wooden casks in which Chardonnay or Trockenbeerenauslese ripened. Finally, the mature single malt To reduce drinking strength, the spring water of a Mühlviertler Alm is used

Reisetbauer

Reisetbauer Blue Gin 43% 1L

We use 27 botanicals to create a unique gin flavour: fresh, elegant juniper aroma with fragrant lemony and spicy facets. The typical Reisetbauer Stylistic: at the same time brilliantly clear and refreshing as well as elegant an lively. Juniper is the most important botanical in BLUE GIN.

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.