We make traditional European-style brandies using locally grown fruits, yeast, and time. These aromatic spirits, which are not sweetened or flavored, are a true expression of the essence of each fruit.
Our brandy portfolio changes with the seasons. When you visit, you might find one, some, or all of the following:
Our Kothe pot still was designed specifically for making fruit brandy, and if you were to travel the countryside of southern Germany, you’d see many others like it.
To make brandy, we start with ripe, aromatic fruit. Depending on the fruit, we crush, de-stem, de-pit, or puree it before adding yeast and allowing it to ferment. Then, we distill one time on our German pot still, which uses a bain-marie-like steam jacket to gently heat the fermented fruit and extract its most aromatic components.