Our distillery

Water distillation plant
JC Super 500 F

with mounted second distillation unit (480 mm), diameter of boiler: 900 mm; manufacturer: Jacob Karl GmbH, 73037 Göppingen (Germany).
The boiler and the column are made of pure copper with a stainless steel coating.

The special equipment includes:

Column with flavour management device, stirring device, catalytic converter with electric three-ways valve, cleaning unit for distillation plates and boiler, hot-water tank (volume: 150 litres), hot-water pump, hot-water line from dephlegmator to water tank, interior illumination of the boiler, boiler with sight glass, a V4A cooling device for tube and oil heating.

In the wintertime, it gets quite busy on our estate as we are the 5th generation to produce fruit spirits.

Each year, distillation takes place on our premises mainly from November to April. A strict fruit selection combined with innovative distillation techniques as well as the long tradition and great experience of our family in producing spirits ensure the high quality of our natural fruit spirits.

If you are interested, we will be happy to show you our distillation plant and explain to you the art of distillation while serving you a glass of schnapps.

The red vineyard peach

The fruit selection process is already of crucial importance for the special quality of our distillates. When selecting the fruit, we follow the slogan: "The better the fruit, the better the spirits." Consequently, we select only the best grapes and fully-ripe fruit which are then carefully fermented using pure-culture yeasts.

Our new and modern distillation plant allows for a slow and continuous distillation which is very important in order to ensure that the full taste of the respective fruit is preserved. In addition, the master distiller's hands and nose play an important role as he has to find the precise moment for separating the first run, the middle run and the last run.

Williams Christ Pears

Our distillates ripe in wooden barrels and stainless steel tanks for at least one year. After this period, we decide through tasting and smelling whether the distillates have reached their full aroma and the alcohol level can be reduced to drinking quality by adding mineral spring water.