Description

The fruit (apricot) is harvested in July near Wachau, Lower Austria and immediately the stones are removed and the apricots are mixed. To avoid oxidation the fruit is pumped into a stainless steel fermenting tank. Thereafter cultured yeast is added to the fruit mash. Now fermentation starts and the mash is agitated on a daily basis. The fermentation temperature is 19A°C and fermentation takes 8 to 10 days. 15 kg of apricot are necessary to produce 1 litre of 100% pure fruit distillate.

Trade name

Fruit spirit

Item No.

172878

Country of origin

Austria

Alcohol by volume [% AbV]

42.0

Manufacturer information

Reisetbauer QualitA¤tsbrand GmbH Blue Gin,Zum Kirchdorfergut 1,4062 Kirchberg-Thening,AT

Warnings

Drink responsibly.