Just after Harvest, when all the work is done, the hard times are over and the wines can rest
in a quiet cellar, i used to destillat together with my grandfather. First we started in 2008
with a small charge of grape marc, a so called Trester, the Austrian version of Grappa.
The next year we also destillat the yeasty part of some wines and filled the destillat in small
oak barrels. I thought the destillat is very neutral and to age it in small oak barrels will give
some complex aromas to the wine brand. A few years later we destillat pure wine 2 times
and then i add juniper berries, local herbs and blossoms from different trees. This was
macerated for about 2 month and then destillat again, the 3rd time and the result was the
The juniper berries and all the other botanicals are local, that‘s important and that‘s why
the Gin is unlikely a usual version. It has more spicy notes, the juniper berries are dominant,
and because it is made out of wine the alcohol in it is smoother than usual, although
almost 45%vol. A small production, made with a 70 year old pot still distillation, still fired
by wood. Unique and rare.
Anmeldelser / det siger de andre