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Hans Reisetbauer

In 1990, Hans Reisetbauer planted his first apple orchard. Soon after, Hans gained notoriety in 1995 by winning “Schnapps of the Year” at the Destillata Specialist Trade Fair. Reisetbauer has been named “Master Distiller of the Year” by the Austrian gourmet guide A la Carte a number of times. Hans Reisetbauer’s dedication to his orchards, obsessive attention to detail in fermentation and distillation, as well as constant quest for new innovations has led him to be considered one of the finest producers of Eau de Vie in the world. In order to control the quality of his products, Hans grows as much fruit and vegetables as possible on his own property, including the grains that go into his vodka, gins, and whiskies. He has also done careful comparisons to find the best water for use in his process, exclusively using spring water from Mühlviertel. As Hans explains, “Temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final product.”
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    It is far too rainy in Axberg to grow apricots. For this eau de vie, Hans enlisted the help of his best friend and Skurnik wine producer, Bernhard Ott. Intense aroma, fresh-fruity, typical ripe yet elegant stone-fruit notes; soft and creamy on the palate with silky, mellow fruitiness. An intense apricot bouquet, delicately and beautifully balanced. Month of Harvest: July Fermentation: 8-9 days Kg Fruit/Liter: 15kg-19kg ABV%- 42%">
    Hans Reisetbauer Apricot Eau de Vie 375ml NV
    Our Price: $99.99

    The williams pears are harvested in August and September and then kept in a cool room for a day or two to ripen further. After that, the fruits are washed, destemmed and immediately cut up and chopped to a mash. 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 temperature is 16 to 17 °C and fermentation takes 8 to 10 days. 11,5 kg of williams pears are needed for one liter of 100% pure fruit distillate. After the dilution with spring water the brandy has 41,5% by vol.">
    Hans Reisetbauer Williams Pear Eau de Vie 375ml NV
    Our Price: $99.99

    The plums are harvested in September and then mixed to a mash and the stones are carefully removed. The fermentation temperature is 19 °C and takes 14 days. It takes 10 kg of plums to produce one liter of 100% pure fruit distillate. The fermented mash is distilled twice, slowly and with great care. The "heart" with 84,5% alcohol by volume is used for the dilution with spring water from an alpine pasture in the "Mühlviertel" to an alcoholic content of 41,5% by volume.">
    Hans Reisetbauer Zwetschke Plum Eau de Vie 375ml NV
    Our Price: $79.99
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