BRANDIES AND LIQUEURS

Alsace fruits in brandies and liqueurs

 
 
The quality of brandies is intimately linked to the different phases of production of the product, as long as you start with fruit of the very best quality, of course.
Indeed, fruit is the only raw ingredient in French fruit brandies, and the aroma, the flavour and the delicacy of the final product are entirely dependent upon the quality of this fruit. These qualities are obtained after three successive and complementary operations: fermentation or maceration, distillation, and to finish aging.
 
                                                                                                 


The good XIIth century monk surely did not realise what he would create when he burned the fermented cherry pulp and made the first cherry brandy. History has not remembered the name of this alchemist monk, only the German name of his find: Kirsch(-wasser), that is to say cherry-water.
His discovery caught on and was soon very popular in the XVIIth century; and the method of distilling quickly spread. Our range of Fruit brandies and Liqueurs includes Kirsch, plum, mirabelle, quetsch plum, Williams pear, raspberry, elderberry, holly berry, not forgetting our ever-popular Gewurztraminer marc.

 

                  Our range of fruit brandies


  • Old PLUM 45°
  • QUETSCH Selection 45°
  • GEWURZTRAMINER MARC 45°
  • MUSCAT MARC 45°
  • MIRABELLE Selection 45°
  • Old KIRSCH 45°
  • WILLIAMS PEAR Selection 45°
  • Wild RASPBERRY 45°
  • Wild SLOE 45°
  • ALSATIAN QUINCE 45°
  • WHITEBEAM 45°

  • ELBERBERRY 45°
  • HOLLY BERRY 45°
  • RASPBERRY Liqueur 35°
  • WILLIAMS PEAR Liqueur 35°
  • MIRABELLE Liqueur 35°
  • SLOE Liqueur 35°
  • BLACKBERRY cream 20°
  • BLACKCURRANT supreme 20°
  • PEACH cream 18°
  • FINE ORANGE 40°