Reisetbauer Qualitätsbrand

2020 Reisetbauer Karottenbrand

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The carrots are washed squeaky clean, finely shredded and liquefied with the help of natural enzymes.The resulting mash is fermented together with 20% water in stainless steel tanks for 8 to 10 days. First, the starch is fermented into sugar, then the sugar is distilled into alcohol and then double distilled using the classic raw and fine spirit process. Pre-flow and post-flow are generously separated and spring water is added to the finished fire. For one liter of carrot brandy with 41.5% vol. Alcohol requires at least 40 kg of carrots.//Ideal carrot fruit pattern, crisp freshness with bittersweet, slightly earthy notes on the palate, very well differentiated, balanced fruit with a long aftertaste.The carrots are washed and immediately cut up and chopped until mash-like. To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. Now Fermentation Starts and the Mash Is Agitated on a Daily Basis. The fermentation takes 7 to 8 days. The fermented mash is distilled twice, slowly and with great care. The head and tail are removed, and the “heart” distillate with 83% alcohol by volume is used for the dilution with spring water to an alcoholic content of 41.5% alcohol by volume. 40 kg of carrots are needed for one liter of 100% pure fruit distillate.//Ideal, typical carrot flavor, crisply fresh with bittersweet, slightly earthy notes on the palate, well-differentiated, balanced fruit with a long finish.
(auto translated text)

Die Karotten werden blitzsauber gewaschen, fein zerkleinert und mit Hilfe von natürlichen Enzymen verflüssigt.Die so entstandene Maische wird gemeinsam mit 20% Wasser in Edelstahltanks 8 bis 10 Tage lang vergoren. Zuerst wird die Stärke in Zucker vergoren, danach der Zucker in Alkohol und anschließend nach dem klassischen Roh- und Feinbrandverfahren doppelt destilliert. Vor- und Nachlauf werden großzügig abgetrennt und der fertige Brand mit Quellwasser versetzt. Für einen Liter Karottenbrand mit 41,5% vol. Alkohol werden mindestens 40 kg Karotten benötigt.//Idealtypisches Fruchtbild der Karotte, knackige Frische mit zartbitteren, leicht erdigen Noten am Gaumen, sehr gute differenzierte, ausgewogene Frucht mit langem Nachhall.The carrots are washed and immediately cut up and chopped until mash-like. To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. Now fermentation starts and the mash is agitated on a daily basis. The fermentation takes 7 to 8 days. The fermented mash is distilled twice, slowly and with great care. The head and tail are removed, and the “heart” distillate with 83% alcohol by volume is used for the dilution with spring water to an alcoholic content of 41.5% alcohol by volume. 40 kg of carrots are needed for one liter of 100% pure fruit distillate.//Ideal, typical carrot flavour, crisply fresh with bittersweet, slightly earthy notes on the palate, well-differentiated, balanced fruit with a long finish.