Distillation-old3

The quality of the raisins plays a decisive role in the end product. We check the raisins thoroughly as soon as they are delivered. The raisins are delivered in coated wooden crates. The packaging is sensitive to impact and the goods must therefore be handled carefully. The load must always be protected against moisture and humidity.

Before the mash is prepared, the raisins are carefully washed. They are then placed in a container of warm water where they are enriched with yeast. This starts the fermentation process. The fermentation process should start as quickly as possible in order to ferment the mash evenly. The fermentation containers are sealed airtight and a so-called fermentation bung is fitted to prevent oxygen exchange.

After fermentation, the mash is filled into a distillation kettle, where it is gently and slowly heated. First, the inedible first run is drained off. The mash then cools down to around 80 degrees and the actual spirit (middle run) flows out. When the temperature of the remaining mash rises to 90 degrees, the so-called after-run is drained off, which is disposed of in the same way as the pre-run. The art of distilling lies in separating the first run, middle run and second run at the right time. Only experienced master distillers are allowed to carry out this task.

Immediately after distillation, the brandy is thoroughly tested by us for taste, smell, aroma and alcohol content. The alcohol content is tested in the laboratory. If the distillate is too strong, it is reduced to the desired alcohol content using very soft water. The resulting spirit is also checked visually. The raisin spirit should be crystal clear and must not be cloudy. The more alcohol a spirit contains, the more cloudy it can become. These clouding substances can be removed using special filtering methods.

The longer the brandy is stored, the finer the aroma. This leads to a pleasant drinking experience. During storage, the alcohol comes into contact with oxygen. This takes away the alcohol's original sharpness. While the alcohol loses its sharpness, the aromatic substances intensify at the same time. As we make the raisin brandy by hand and only produce relatively small quantities, we always give the distillate enough time to mature. This is what makes our raisin brandy so unique.

We fill the raisin brandy by hand into specially designed bottles. Our bottles are sealed with a plastic cap, as cork can easily lead to discoloration of the raisin brandy. Due to the strict control of all work steps necessary for production, the utmost care is also required during bottling. Each bottle is filled with 500 ml of brandy. In contrast to large distilleries, we only produce relatively small quantities of raisin brandy.