Reisetbauer Qualitätsbrand

- 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 in stainless steel tanks for eight to ten days and then distilled twice using the classic raw and fine distilling process. Pre- and post-runs are generously separated and the finished fire, the middle run, is reduced to drinking strength with spring water from a Mühlviertler Alm. A liter of carrot brandy with an alcohol content of 41.5% requires at least 40 kg of cleanly washed carrots.

The carrots are neatly washed, finely chopped and liquefied with the help of natural enzymes. The resulting mash is fermented in stainless steel tanks for eight to ten days and then double distilled according to the classic raw and fine spirit process. Head and tail of the distillation are generously separated and the finished brandy, the “heart” - distillates, is reduced to drinking strength with spring water. For a liter of carrot eau-de-vie with an alcohol content of 41.5%, at least 40 kg of clean washed carrots are needed.
(auto translated text)

Die Karotten werden blitzsauber gewaschen, fein zerkleinert und mit Hilfe von natürlichen Enzymen verflüssigt. Die so entstandene Maische wird in Edelstahltanks acht bis zehn Tage lang vergoren und anschließend nach dem klassischen Roh- und Feinbrandverfahren doppelt destilliert. Vor- und Nachlauf werden großzügig abgetrennt und der fertige Brand, der Mittellauf, wird mit Quellwasser einer Mühlviertler Alm auf Trinkstärke herabgesetzt. Für einen Liter Karottenbrand mit einen Alkoholgehalt von 41,5% werden mindestens 40 kg sauber gewaschene Karotten benötigt.

The carrots are neatly washed, finely chopped and liquefied with the help of natural enzymes. The resulting mash is fermented in stainless steel tanks for eight to ten days and then double distilled according to the classic raw and fine spirit process. head and tail of the distillation are generously separated and the finished brandy, the "heart"- destillate, is reduced to drinking strength with spring water. For a liter of carrot eau-de-vie with an alcohol content of 41.5%, at least 40 kg of clean washed carrots are needed.