Raspberry brandy from the Mühlviertel 350ml

The fire

When making a brandy, the fruit is mashed with yeast and then distilled. The fermentation of the mash converts the fruit sugar into alcohol. All of the alcohol that the brandy ends up with is produced from the sugar present in the distillate. It is particularly important that the smell and taste of the original material is still clearly recognizable in the end product. This is particularly laborious with small fruits, such as rowanberries, as the fruits themselves contain hardly any sugar, so a large quantity of fruit is required to produce a small amount of spirit, which is also clearly reflected in the price.

The raspberry

The raspberry has been known as a medicinal plant since ancient times. Its vitamin C, potassium and fruit acid content is said to boost the immune system and promote wound healing. In the Middle Ages, it was mainly cultivated in monasteries. There are basically two types of raspberry: summer raspberries and fall raspberries (remontant varieties). Remontant varieties bear fruit several times a year. In autumn raspberries, all shoots are usually cut off after the harvest, resulting in new shoots the following year and a single harvest in the fall. In the case of summer raspberries, the new shoots are left to produce a harvest at the end of June/beginning of August. Raspberries are mostly shallow-rooted and are also planted shallowly, covering the roots with 5 cm of soil.