Forest raspberry from the wooden barrel - noble fruit distillate

A COMPLETELY NEW TASTE EXPERIENCE

The empress among the wild raspberry distillates enchants every pleasure enthusiast. Sweet-tart aromas of wild wild raspberries meet floral scents and fade into a smooth finish without afterburning.

- barrel-aged fruit distillate from fully ripe wild raspberries
- particularly mild due to a multi-stage maturation processvery
- fruity due to aroma-preserving distillation process
- can be enjoyed neat or as a long drink

#MASHING PROCESS

Fully ripe wild raspberries are carefully freed from seeds and stems and processed into a pure fruit puree. With the addition of water and a special tasteless yeast culture, the fruit mash ferments. During this process, the fruit sugar is converted into alcohol by the yeast.

#DISTILLATION

The alcoholic mash is distilled under vacuum. In this complex process, the vacuum in the still reduces the boiling point of the mash and it can be distilled at temperatures as low as around 40 degrees Celsius. Less heat means the fruit aroma is preserved in the best possible way.

#REFINING

The wild raspberry brandy obtained is refined in a multi-stage aging process. The first step is pre-storage in steel tanks, then the distillate goes into large clay vessels. The clay breathes, part of the alcohol rises as angelshare, and the aroma condenses in the remaining distillate. Finally, the forest raspberry brandy matures in 50-liter wooden barrels. At the end of the maturation period of about eight months, the distillate is macerated with dried fruit. The result is a deep, fruity aroma and a mild finish without the afterburning on the palate that is otherwise typical of a brandy. The maceration with dried fruits is traditionally not provided for in the production of a noble brandy and thus SissiS Waldhimbeere aus dem Holzfass bears the legal product designation fruit spirit.