Hans Reisetbauer Apricot Eau de Vie (375ML half-bottle)
Light aromas of biscuit, vanilla, candied orange peel; notes of stone-fruit peel in the palate, slightly sweet, cinnamony, with great aging potential.
Clean, ripe apples are harvested in September and October and then mixed to a mash. The fermentation temperature is 19 °C and takes 14 days. It takes 11 kg of apples to produce one 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. Diluted to 60% alcohol by volume, the distillate is stored in oak barrels for at least five years so that color changes to yellowish-brown and flavor is typically influenced by oak wood compounds.
In 1990 Hans Reisetbauer planted his first apple orchard of 1.5 hectares in Kirchdorfergut and on September 16, 1994 Christian Carl of Goppingen built a still from plans designed by Hans himself. Quickly Hans gained notoriety in 1995 by winning “Schnapps of the year” at the Destillata specialist trade fair. Reisetbauer was named “Master Distiller of the Year” by the Austrian gourmet guide A la Carte in ’04, ’07, ’08 and ’09, and he won the Falstaff’s “Spirits Trophy Award” in 2010.
Hans Reisetbauer’s dedication in his orchards, detail in distillation, and constant quest for new innovations has led him to be considered one of the finest producers of Eau-de-Vie in the world. In order to control the quality of his products, Reisetbauer mostly uses fruit and grain grown on his own property. Hans has also done careful comparisons to find the best water for use in his process, exclusively using spring water from Mühlviertel. As Hans explains, “Temperature, time and aeration during fermentation—as well as condition of raw material—are important factors influencing the quality of the final product.”
Following fermentation, the mash is distilled twice and the heads and tails discarded. Only the “heart” of the distillate is kept as it contains the most prized volatile and aromatic components from the raw material and is responsible for creating distinctive aromas. Lastly, the product is diluted with water to bring it to 41% alcohol. Reisetbauer’s Blue Gin follows the same detailed approach, utilizing a recipe of 27 botanicals from 10 different countries, and strictly Mulan wheat harvested from Upper-Austria.
Taking its name from the Dutch term, brandewijn, for burnt or cooked wine, in the broadest sense of the term, Brandy is any liquor made from the distillation of fruit wine. Though any kind of fruit may be used, wine grapes are the most common. Clear Brandy, commonly referred to as Eau de Vie, is unaged and bottled directly after distillation. Finer grape-based Brandies are often aged in oak barrels for anywhere from two years (VS) to six years (XO) or longer, gradually gaining color and complexity as they interact with the wood.