Reisetbauer Qualitätsbrand
Hans Reisetbauer
Franziska Reisetbauer
Lukas Loos
Andreas Mühlböck
Zum Kirchdorfergut 1
AT - 4614 Kirchberg-Thening
Linz-Land
+43722163690
office@reisetbauer.at
www.reisetbauer.at/
Facebook
Instagram
Wine-growing region:
Oberösterreich
In the heart of Upper Austria, surrounded by apple and pear trees, where fruit growing is a tradition, lies the estate of Hans Reisetbauer. Over time, the focus has shifted from the traditional, agricultural business, to the most modern distillery in Austria.
Since 1994, the farm in the idyllic Upper Austrian town of Axberg, very close to Linz, has been the company home of the Reisetbauer quality distillery.
Hans Reisetbauer and his son Hansi currently run the company with fifteen employees - and that with great success! The junior takes care of the organic farming and the father is the grand seigneur of distillers.
Their eaux-de-vie have long been among the international elite, because Hans Reisetbauer's credo has always been: to produce pleasure and not just a simple, pungent schnapps. The company's success is underlined to this day by a wide range of awards. The renowned Falstaff publishing house has named the master distiller "Distiller of the Year" several times.
Hans and Hansi Reisetbauer always strive for perfection and further development and it is precisely this conviction that makes the products so unique.
"Quality creates friendship" is the guiding principle of the distillery. This motto is lived out in the orchards and in production - and you can taste it!
- Reietbauer Williamsbrand
-
-
-
The Williams pear — the queen of pears — grows on thousands of trees in our own orchards and is picked exclusively by hand. After harvesting, the pears are stored in a cool room for about two to three days to allow them to ripen a little longer. The fruits are then mashed and fermented at 16—17° Celsius for seven days. Through the subsequent, gentle distillation, we obtain the unique Williamsbrand. One liter of brandy requires around 12.2 kg of fresh Williams pears.
The Williams Pear - The Queen Among Pears - grows on thousands of trees in our own orchards and is picked exclusively by hand. After harvesting, the pears are kept in a cool room for about two to three days to let them ripen a bit more. The fruits are then mashed and fermented at 16-17° Celsius for seven days. Through the subsequent gentle distillation, we obtain the unique Williams eau-de-vie. Approximately 12.2 kg of fresh Williams pears are needed for one liter of the premium eau-de-vie.
(auto translated text)
Die Williamsbirne – die Königin unter den Birnen – wächst auf tausenden Bäumen in den eigenen Obstgärten und wird ausschließlich von Hand gepflückt. Die Birnen werden nach der Ernte in einem kühlen Raum etwa zwei bis drei Tage gelagert, um sie noch etwas nachreifen zu lassen. Die Früchte werden anschließend eingemaischt und bei 16–17° Celsius sieben Tage lang vergoren. Durch die anschließende, schonende Destillation erhalten wir den einzigartigen Williamsbrand. Für einen Liter des Edelbrandes werden circa 12,2 kg frische Williamsbirnen benötigt.
The Williams pear - the queen among pears - grows on thousands of trees in our own orchards and is picked exclusively by hand. After harvesting, the pears are kept in a cool room for about two to three days to let them ripen a bit more. The fruits are then mashed and fermented at 16-17° Celsius for seven days. Through the subsequent gentle distillation, we obtain the unique Williams eau-de-vie. Approximately 12.2 kg of fresh Williams pears are needed for one liter of the premium eau-de-vie.
- Reisetbauer Karottenbrand
-
-
-
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.
1998 Reisetbauer & Son Single Malt Whisky - aged 21 years
-
-
-
Hans Reisetbauer's schnapps distillery is located in the middle of Upper Austria, in Axberg. He is a quality fool who set his mind in the mid-90s to become the first and best Austrian whiskey distiller. His mission: A whiskey with an unmistakable taste! He planted and harvested the raw material for his own whiskey, malting barley, for the first time in 1995. In doing so, he lays the foundation for the unique Reisetbauer & Son Single Malt Whisky. The special thing about this whiskey is not only the pure spring water from a Mühltviertler Alm, but also its storage in the legendary 1998 TBA barrel by Alois Kracher. In this, arguably the most unusual travel builder & son single malt whiskey matured 21 years towards its completion.
In the middle of Upper Austria, in Axberg, is the distillery of Hans Reisetbauer. He is a quality enthusiast, who in the mid-90s set his mind on becoming the first and best Austrian whiskey distiller. His Mission: A Whisky with an Unmistakable Taste! He first planted and harvested the raw material for his own whiskey, the malting barley, in 1995, thus he laid the foundation for the unique Reisetbauer & Son single malt whiskey. The special feature of this whiskey is not only the pure spring water of a Mühltviertel alpine pasture, but also its storage in the legendary 1998 TBA barrel of Alois Kracher. In this probably the most extraordinary Reisetbauer & Son single malt whiskey aged 21 years towards its completion.
(auto translated text)
Mitten in Oberösterreich, in Axberg, befindet sich die Schnapsbrennerei von Hans Reisetbauer. Er ist ein Qualitätsnarr, der sich Mitte der 90er-Jahre in den Kopf gesetzt hat, der erste und beste österreichische Whiskybrenner zu werden. Seine Mission: Ein Whisky mit unverkennbarem Geschmack! Den Rohstoff für den eigenen Whisky, die Braugerste, hat er erstmals 1995 gepflanzt und geerntet. Damit legt er den Grundstein für den einzigartigen Reisetbauer & Son Single Malt Whisky. Das Besondere an diesem Whisky ist nicht nur das reine Quellwasser einer Mühltviertler Alm, sondern auch seine Lagerung in dem legendären 1998er TBA-Fass von Alois Kracher. In diesem reifte der wohl außergewöhnlichste Reisetbauer & Son Single Malt Whisky 21 Jahre seiner Vollendung entgegen.
In the middle of Upper Austria, in Axberg, is the distillery of Hans Reisetbauer. He is a quality enthusiast, who in the mid-90s set his mind on becoming the first and best Austrian whisky distiller. His mission: a whisky with an unmistakable taste! He first planted and harvested the raw material for his own whisky, the malting barley, in 1995. Thus he laid the foundation for the unique Reisetbauer & Son Single Malt Whisky. The special feature of this whisky is not only the pure spring water of a Mühltviertel alpine pasture, but also its storage in the legendary 1998 TBA barrel of Alois Kracher. In this probably the most extraordinary Reisetbauer & Son Single Malt Whisky aged 21 years towards its completion.
- Brandstatt Haselnuss
-
-
-
The Brandstatt selection is part of the Reisebauer Bränden family, but with a small special feature - Paula Bosch, long-time head sommelier! With this edition, Hans Reisetbauer Junior is taking the first big step towards a quality family business!
The Piedmontese hazelnut is known worldwide as one of the best. Its aroma is absolutely unique and the perfect choice
for Brandstatt hazelnut spirit. In order to reduce the finished spirit to drinking strength, Hansi Reisetbauer Junior uses spring water from a Mühlviertler Alm. It accentuates the notes of hazelnuts like no other and thus completes Brandstatt Hazelnut Spirit. Wonderful scent of freshly roasted hazelnuts, which have a beautifully creamy taste.
The selection Brandstatt belongs to the family of Reisetbauer Eaux-de-vie, but with a little something special - Paula Bosch, long-standing chef sommelier! With this edition, Hans Reisetbauer Junior is taking the first big step towards becoming a family quality business!
The Piedmont Hazelnut is known worldwide as one of the best. Its aroma is absolutely unique and the perfect choice for Brandstatt
Hazelnut spirit. To bring down the finished spirit to drinking strength, Hansi Reisetbauer Junior uses spring water from a Mühlviertel Alpine. It accentuates the nuances of hazelnuts like no other, thus completing the Brandstatt Hazelnut Spirit. Wonderful aroma of freshly roasted hazelnuts, which come out beautifully creamy in taste.
(auto translated text)
Die Selektion Brandstatt gehört zur Familie der Reisetbauer Bränden, jedoch mit einer kleinen Besonderheit - Paula Bosch, langjährige Chefsommelière! Hans Reisetbauer Junior geht mit dieser Edition den ersten großen Schritt in Richtung Familien-Qualitätsbetrieb!
Die piemontesische Haselnuss ist weltweit als eine der besten bekannt. Ihr Aroma ist absolut einzigartig und die perfekte Wahl
für den Brandstatt Haselnussgeist. Um den fertigen Geist auf Trinkstärke herabzusetzen, verwendet Hansi Reisetbauer Junior das Quellwasser einer Mühlviertler Alm. Es betont die Noten der Haselnüsse wie kein anderes und vollendet so den Brandstatt Haselnussgeist. Herrlicher Duft frisch gerösteter Haselnüsse, die im Geschmack wunderschön cremig zur Geltung kommen.
The selection Brandstatt belongs to the family of Reisetbauer eaux-de-vie, but with a little something special - Paula Bosch, long-standing chef sommelière! With this edition, Hans Reisetbauer Junior is takingthe first big step towards becoming a family quality business!
The Piemont hazelnut is known worldwide as one of the best. Its aroma is absolutely unique and the perfect choice for Brandstatt
hazelnut spirit. To bring down the finished spirit to drinking strength, Hansi Reisetbauer Junior uses spring water from a Mühlviertel alpine. It accentuates the nuances of hazelnuts like no other, thus completing the Brandstatt hazelnut spirit. Wonderful aroma of freshly roasted hazelnuts, which come out beautifully creamy in taste.
Join the community
