Design DNA
Key takeaways
- Design Style
- Modern
- Brand Vibe
- Premium
- Emotional Tone
- Elegant
- Color Mood
- Monochrome
- Color Temperature
- Neutral
- Contrast
- High-contrast
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by Reisetbauer
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Reisetbauer Williams Brandy 41.5% 0.35L
SKU: 000000000000172882
Brand: Reisetbauer
Category: Whiskey
Status: Price observed from retailer data
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Pickup: Global
$ 48.13
Listing notes
- 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
- Travel size 0.35 l
Specs
- SKU
- 000000000000172882
- Volume
- 0.35 l
- Airport retailer
- www.heinemann-shop.com
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.
Product visuals
Properties
Packaging & Form
Key takeaways
- Packaging
- Bottle
- Size Class
- Standard
- Silhouette
- Cylindrical
- Material
- Glass
- Finish
- Glossy
- Texture
- Smooth
- Transparency
- Transparent
Color & Typography
Key takeaways
- Font Style
- Sans-serif
- Typography Mood
- Minimalist
- Label Density
- Clean/Minimal
Badges & Highlights
Key takeaways
- Stated Capacity
- 0.35L
Audience & Context
Key takeaways
- Target Audience
- General
- Contextual Fit
- Luxury Vanity
- Seasonal Vibe
- None
- Sensory Cue
- Neutral
Branding Signals
Key takeaways
- Logo Presence
- Logo visible
- Logo Emphasis
-
-100.0 %
- Premium Tier
- Premium
Shelf impression
We’re still capturing fresh photography for this item. Styling notes will appear here as soon as they’re ready.
Premium
Premium
Scent cue: Neutral
Quick signals
- Aesthetic score
- -1.0 / 10
- Logo presence
- Front-and-center branding
- Logo emphasis
- Covers ~-100.0% of the main panel
This is preserved retailer history, not a live offer. Save it for comparison; ordering stays unavailable until this exact product is refreshed.
Airport availability
Availability and prices come from airport retailer listings.
Pickup, delivery, and stock depend on the linked retailer.
Retailer policies
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Explore snapshots
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Other airports with this product
Hannover Airport (HAJ) · Germany
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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.
$ 56.04
Graz Airport (GRZ) · Austria
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Reisetbauer Apple Brandy 44% 0.35L
No description available
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Budapest Ferenc Liszt International Airport (BUD) · Hungary
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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.
$ 46.97
Budapest Ferenc Liszt International Airport (BUD) · Hungary
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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.
$ 61.65
Salzburg Airport (SZG) · Austria
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Reisetbauer Karottenbrand 41.5% 0.35L
The carrots are washed and immediately cut up and chopped until mash-like. To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. The fermented mash is distilled twice, slowly and with great care. The head and tail are removed, and the “heart” distillate with 83% alcohol by volume is used for the dilution with spring water to an alcoholic content of 41.5% alcohol by volume. 35 kg of carrots are needed for one liter of 100% pure fruit distillate.
$ 61.80
Global
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No description available
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Vienna International Airport (VIE) · Austria
Reisetbauer
Reisetbauer Karottenbrand 41.5% 0.35L
The carrots are washed and immediately cut up and chopped until mash-like. To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. The fermented mash is distilled twice, slowly and with great care. The head and tail are removed, and the “heart” distillate with 83% alcohol by volume is used for the dilution with spring water to an alcoholic content of 41.5% alcohol by volume. 35 kg of carrots are needed for one liter of 100% pure fruit distillate.
$ 61.80
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Baseline
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