We make geist-style liqueurs. In German, geist means “ghost,” and geist-style liqueurs get their name from the way they preserve the elegant soul—the ghost—of the fruit. Depending on the time of year you visit, you’ll find some of the following:
Just like our brandies, we start with perfectly ripe local fruit. Then, we macerate the fruit in a suitable spirit companion. For our pear liqueur, we might use our pear brandy; for our cranberry liqueur, we might choose a brandy we distilled from cabernet wine. We never use neutral grain spirits for anything—where’s the fun in that?
After maceration, we distill the infusion to create a clear spirit with all the character of the fruit, but without the bitterness that might result from maceration alone. Distillation also helps integrate the flavors and preserve the fruit’s aromatics. Lastly, we sweeten the spirit with a concentrated juice made from the same fruit plus a little organic cane sugar.
Never cloying, sometimes tart, our liqueurs are easy-drinking aperitifs that shine on the rocks, atop a flute of sparkling wine, drizzled over your favorite vanilla ice cream, or as a colorful inspiration for a cocktail.