FAQ
Declarations
There are many different declarations in circulation on the German market, some of which we explain here:
-
Brand labelling
Brandy is made from fermented fruit mash. The fruit does not necessarily have to be regional and can be distilled anywhere. A so-called "rounding off sugar" to enhance the flavour after distillation with 18g per litre would be permitted here. No declaration is required here either.
-
Spirit labelling
With Geist, neutral alcohol is added to the fruit and then distilled. Here, 10g of sugar per litre of finished product is permitted.
-
Labelling water
Production like brandy - 18g sugar per litre may be added to water without regional sourcing.
-
Regional water labelling e.g. Franconian cherry brandy
If the term water is used, the product is obtained from fermented fruit mash. The raw material and distillation must have taken place in Franconia and no changes are permitted.
-
Labelling Brandy obtained by maceration and distillation
Production like spirit - here five kilos of fruit are coated with one litre of pure alcohol and distilled. This is a spirit. Here 18g sugar is permitted.
-
Labelling of spirits
Spirits, schnapps and fantasy names, e.g. Old Williams, are made from neutral alcohol, brandy, fruit juice, sugar and nature-identical flavouring.
Our distillates are made using only natural products and we do not use sugar or flavourings. We have joined the Rosenhut community, which is committed to producing only natural products. This is checked regularly and unannounced. We only deliberately minimise the sugar content of fruit and cream liqueurs.
Terms relating to destilling
Separation of fusel oils
Fusel oils are undesirable by-products of fermentation that can have a negative impact on flavour. Precise distillation processes ensure that these substances are effectively separated.
Alcoholic fermentation
The process by which yeasts convert sugar into alcohol. Clean and consistent alcoholic fermentation is crucial for the quality of the spirit.
Alcohol content (vol.%)
The percentage of alcohol in the end product. In high-quality brandies, the alcohol content is precisely adjusted to ensure the optimum variety of flavours.
Distiller
A specialist who monitors and optimises the entire distillation process, from fruit processing and fermentation to distillation and storage.
Destillation
The process in which the volatile components of the mash or macerate are separated by heating and then cooling. This is how the aromatic and alcoholic components are extracted.
Barrel ageing
A maturation process in which distillates are stored in wooden barrels. The wood gives the spirit or whisky additional flavours and refines its taste over time.
Filtration
A process in which the distillate is freed from solid residues and undesirable substances in order to obtain a clear and pure end product.
Fermentation
The biochemical process in which yeasts convert the sugar in the fruit into alcohol and carbon dioxide. Clean and controlled fermentation is crucial for the quality of the subsequent distillate.
Copper still
A traditional still, often made of copper. Copper has the ability to bind unwanted sulphur compounds and thus contributes to the purity and flavour of the distillate.
Storage
High-quality brandies and spirits are often matured in special barrels or containers. Storage has a significant influence on the flavour and structure of the distillate, especially in the case of whiskies or cask brandies.
Mash
A mixture of crushed fruit that produces alcohol through fermentation. The mash forms the basis for the distillation of fruit brandies.
Maceration
A process in which fruit or other vegetable substances are soaked in alcohol to extract the flavours. This method is often used to produce spirits.
Middle run
The middle part of the distillate, which contains the best flavours and the pure alcohol. It is used for the production of high-quality brandies and spirits.
Purity law
A quality guideline that ensures that only natural raw materials without artificial additives are used for distillation. High-quality brandies are based on this principle.
Sensory analysis
The use of odour and taste analyses to assess the quality of the distillate. Experts test distillates for aroma, flavour and purity to ensure high quality.
Varietal purity
The use of a single fruit variety for the mash or macerate in order to emphasise the typical character of this fruit in the distillate. Single-variety brandies are particularly intense and of high quality.
Orchard
A growing area in which various fruit trees are cultivated traditionally and close to nature. The fruit from meadow orchards is particularly aromatic and ideal for the production of brandies.
Fermentation temperature
The temperature at which the mash or macerate ferments. Precise control of the fermentation temperature is important to avoid undesirable flavours and fermentation by-products.
Pre- and post-fermentation
The first and last parts of the distillate that are produced during distillation and contain undesirable substances. These are separated in order to obtain the middle run, i.e. the ‘heart’ of the distillate.
History and development of destilling
The distillation of spirits, spirits and waters has a long and fascinating history that spans cultures and centuries. Its origins date back to ancient times: the Egyptians and Greeks used early distillation techniques to extract aromatic oils and essences. However, the distillation of alcohol as we know it today was perfected by Arab alchemists in the Middle Ages. The famous scholar Al-Razi developed the process of distilling alcohol to produce medicinal tinctures - a groundbreaking discovery at the time.
In the 12th and 13th centuries, scholars and monks brought the art of distilling to Europe. The monasteries, especially in Ireland and Scotland, played a central role in the further development of the techniques. They utilised grain and water from their regional springs to create what later became known as "Aqua Vitae" - the water of life. These early spirits were regarded as a remedy and were prized for their supposed health-promoting properties.
Over time, distilling evolved from the pure purpose of healing to enjoyment. Spirits experienced a boom in Europe, particularly in the 15th and 16th centuries. The first grappas were produced in Italy, the art of cognac was refined in France and the first fruit brandies were created in Germany. Each region developed its own specialities, influenced by the local raw materials and climatic conditions.
In the 18th century, the industrial revolution also began to change the art of distillation. The invention of the continuous still enabled more efficient and larger production, which was particularly groundbreaking for whisky and rum. These spirits became export hits and began to conquer the world. The colonies in the Caribbean and America moulded their own styles by using local raw materials, such as sugar cane for rum or corn for bourbon.
Today, distilling spirits is a true art form that spans the globe. In Japan, for example, whisky has developed into a globally appreciated delicacy, while in Mexico tequila, made from agave, has its own fan culture. Old distilling traditions are also being reinterpreted and refined in Scandinavia and Eastern Europe.
The special thing about distilling is that it has preserved regional characteristics and traditions for centuries, but at the same time remains open to innovation and new trends. Modern craft distilleries around the world are increasingly focussing on sustainability, regionality and craftsmanship in order to give distilling a new meaning. This keeps the world of brandies, spirits and waters alive, exciting and above all - delicious.
