Reisetbauer Qualitätsbrand
Hans Reisetbauer
Hansi Reisetbauer Jun.
Andreas Mühlböck
Franziska Reisetbauer
Zum Kirchdorfergut 1
AT - 4614 Kirchberg-Thening
Linz-Land
+43722163690
office@reisetbauer.at
www.reisetbauer.at/
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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!
2020 Reisetbauer Williamsbrand
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Williams pears are picked exclusively by hand. The harvesting process is carried out 3 times. 50% are harvested in the green-yellow state, 35% in the yellow state and 15% in the very yellow stage. The pears are then stored in a cool room for two days to allow them to ripen a little longer. They are then crushed and fermented at 16-17° Celsius for 7 days. Through gentle distillation, we obtain our Williamsbrand. This is then stored in stainless steel tanks for another 2 years. One liter of brandy requires approx. 12.2 kg of fresh pears. // Ideal, ripe, juicy fruit, subtle spiciness, grassy piquancy, lively and animating; youthful flavor with a nice fruit-spice dialogue. Williams Pears are picked exclusively by hand. The harvesting process is carried out three times. 50% are harvested when green-yellow, 35% when yellow, and 15% when very yellow. Then the pears are stored in a cool room for about two days to allow them to ripen further. The fruit is then mashed and fermented at 16-17° Celsius for seven days. Gentle distillation then produces our Williams eau-de-vie. This is then stored in stainless steel tanks for two years. Approximately 12.2 kg of fresh pears are needed to produce one liter of this fine spirit. // Ideal, typical, ripe, juicy fruit, discreet spice and piquancy, lively and stimulating; youthful taste with lovely fruit-spice dialogue, great potential for further development
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Die Williamsbirne wird ausschließlich von Hand gepflückt. Der Vorgang des Erntens wird 3x durchgeführt. 50% werden im grün-gelben Zustand, 35% im gelben Zustand und 15% im sehr gelben Stadium geerntet. Die Birnen danach in einem kühlen Raum zwei Tage gelagert, um sie noch etwas nachreifen zu lassen. Anschließend werden sie eingemaischt und bei 16 - 17° Celsius 7 Tage lang vergoren. Durch die danach schonende Destillation erhalten wir unseren Williamsbrand. Dieser wird dann noch 2 Jahre lang in Edelstahltanks gelagert. Für einen Liter des Edelbrandes werden ca. 12,2 kg frische Birnen benötigt. // Idealtypische, reife, saftige Frucht, dezente Würze, grasige Pikanz, lebendig und animierend; jugendliches Geschmacksbild mit schönem Frucht-Würze-Dialog. Williams pears are picked exclusively by hand. The harvesting process is carried out three times. 50% are harvested when green-yellow, 35% when yellow, and 15% when very yellow. Then the pears are stored in a cool room for about two days to allow them to ripen further. The fruit is then mashed and fermented at 16-17° Celsius for seven days. Gentle distillation then produces our Williams eau-de-vie. This is then stored in stainless steel tanks for two years. Approximately 12.2 kg of fresh pears are needed to produce one liter of this fine spirit. // Ideal, typical, ripe, juicy fruit, discreet spice and piquancy, lively and stimulating; youthful taste with lovely fruit-spice dialogue, great potential for further development.
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.
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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.
2021 Brandstatt Haselnuss
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The Brandstatt selection is part of the Reisebauer Bränden family, but with a small special feature - Paula Bosch! By her numerous discoveries in the wine & spirits sector and her several years of work as head sommelier at the Tantris restaurant in Munich, she has made a legendary name for herself far beyond the borders. Hans Reisetbauer Junior goes With this edition, this is the first big step towards a quality family business! The brandies are true to Reisetbauer standards, unsurpassed in terms of purity and clarity, and are becoming increasingly popular. The carefully selected fruit only comes from the best sources. // Wonderful scent of freshly roasted hazelnuts, the taste of Piedmontese hazelnuts is beautifully creamy. The selection Brandstatt belongs to the family of Reisetbauer Eaux-de-vie, but with a little something special - Paula Bosch! Through Her numerous discoveries in the field of wine & spirits and her several years of work as a chef sommelier at the Tantris restaurant in Munich, she has made a legendary name for herself. With this edition, Hans Reisetbauer Junior is taking the first big step towards becoming a family quality business! The eaux-de-vie are true to the Reisetbauer level, unsurpassed in purity and clarity, and are enjoying growing popularity. The carefully selected fruit comes only from the best cultivation. // Wonderful aroma of freshly roasted hazelnuts, which come out beautifully creamy in taste.
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Die Selektion Brandstatt gehört zur Familie der Reisetbauer Bränden, jedoch mit einer kleinen Besonderheit - Paula Bosch! Durch ihre zahlreichen Entdeckungen im Bereich Wine & Spirits und ihrer mehrjährigen Arbeit als Chefsommelière im Restaurant Tantris in München, hat sie sich weit über die Grenzen hinaus einen legendären Namen gemacht. Hans Reisetbauer Junior geht mit dieser Edition den ersten großen Schritt in Richtung Familien-Qualitätsbetrieb! Die Brände sind getreu dem Reisetbauer Niveau, an Reinheit und Klarheit nicht zu übertreffen, und freuen sich wachsender Beliebtheit. Das sorgfältig ausgewählte Obst kommt nur aus bestem Anbau. // Herrlicher Duft frisch gerösteter Haselnüsse, im Geschmack kommen die piemontesischen Haselnüsse wunderschön cremig zur Geltung. The selection Brandstatt belongs to the family of Reisetbauer eaux-de-vie, but with a little something special - Paula Bosch! Through her numerous discoveries in the field of Wine & Spirits and her several years of work as a chef sommelière at the Tantris restaurant in Munich, she has made a legendary name for herself. With this edition, Hans Reisetbauer Junior is taking the first big step towards becoming a family quality business! The eaux-de-vie are true to the Reisetbauer level, unsurpassed in purity and clarity, and are enjoying growing popularity. The carefully selected fruit comes only from the best cultivation. // Wonderful aroma of freshly roasted hazelnuts, which come out beautifully creamy in taste.
1998 Reisetbauer & Son Single Malt Whisky aged 21 years
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Hans Reisetbauer had a mission: to produce a whiskey with an unmistakable taste! He planted and harvested the raw material for whiskey for the first time in 1995. In doing so, he lays the foundation for the unique Reisetbauer & Son Whisky. The special thing about it is not only the pure spring water, but also its storage in Alois Kracher's legendary 1998 TBA barrel. There, arguably the most unusual travel builder & Son Whisky matured 21 years towards its completion. // The 21-year aging in Kracher's TBA barrels resulted in balanced, chubby sweet wine notes. A pleasant slight hint of citrus on the nose. Wonderful, strong chocolate tone on the palate; extreme depth. Long, remarkable aftertaste with delicate, fine seasoning. Hans Reisetbauer had a mission: to produce a whiskey with an unmistakable taste! He first planted and harvested the raw material for the whisky in 1995. Thus he laid the foundation for the unique Reisetbauer & Son Whisky. The special feature is not only the pure spring but also its storage in the legendary 1998 TBA barrel of Alois Kracher. There matured the probably most extraordinary Reisetbauer & Son Whisky 21 years towards its perfection. // The 21-year aging in Kracher's TBA barrels created balanced, clumsy sweet wine notes. Pleasantly light hint of citrus on the nose. Wonderful, strong chocolate tone on the palate; extreme depth. Long, remarkable finish with delicate fine spice.
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Hans Reisetbauer hatte eine Mission: Einen Whisky mit unverkennbarem Geschmack zu produzieren! Den Rohstoff für den Whisky hat er erstmals 1995 gepflanzt und geerntet. Damit legt er den Grundstein für den einzigartigen Reisetbauer & Son Whisky. Das Besondere daran ist nicht nur das reine Quellwasser, sondern auch seine Lagerung in dem legendären 1998er TBA-Fass von Alois Kracher. Dort reifte der wohl außergewöhnlichste Reisetbauer & Son Whisky 21 Jahre seiner Vollendung entgegen. // Durch die 21-jährige Reifung in Kracher‘s TBA-Fässern entstanden ausgewogene, mollige Süßweinnoten. An der Nase ein angenehm leichter Hauch von Zitrus. Wunderbar, kräftiger Schokoladeton am Gaumen; extremer Tiefgang. Langer, bemerkenswerter Nachgang mit delikater feiner Würze. Hans Reisetbauer had a mission: to produce a whisky with an unmistakable taste! He first planted and harvested the raw material for the whisky in 1995. Thus he laid the foundation for the unique Reisetbauer & Son Whisky. The special feature is not only the pure spring but also its storage in the legendary 1998 TBA barrel of Alois Kracher. There matured the probably most extraordinary Reisetbauer & Son Whisky 21 years towards its perfection. // The 21-year aging in Kracher‘s TBA barrels created balanced, plump sweet wine notes. Pleasantly light hint of citrus on the nose. Wonderful, strong chocolate tone on the palate; extreme depth. Long, remarkable finish with delicate fine spice.
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