Hans Reisetbauer

The Reisetbauer Estate stands on a hill at the entrance of idyllic Axberg. 25 years ago, Hans Reisetbauer Sr. and his wife, Elfriede, started with only 1-1/2 hectars of fruit fields. This, however, has increased to 5 hectars through the years. Hans Sr. carefully tends to the fields, preserving the the precious trees which provide the sublime fruits used to craft his Eau de Vie. The fields are fertilized using grass mulch, with no chemical fertilizers.

The son of Hans Sr., Hans Jr. is responsible for the distillation of the Eau de Vie. Perfectly ripe fruit mash, and prodigiously patient cooking are his top criteria. Ensuring exact control of the flame used for distillation is made possible through the use of high-speed water-cooled fueling equipment. The initial fermentation takes between 5(raspberry) and 14(apple) days, depending on the respective fruit's sugar level. In some cases it takes upwards of 35 kilos of fruit to make one liter of distillate.  The juice is fermented, without the addition of sugar, and distilled twice in high copper cauldrons, and cooled in closed cooling vessels to finish the process whereby a particularly clear and focused flavor results.  The end alcohol level is approximately 41 percent.