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 19°C and fermentation takes 8 to 10 days. 15 kg of apricot are necessary to produce 1 litre of 100% pure fruit distillate.
Country of origin:
Alcohol by volume [% AbV]:
Reisetbauer Qualitätsbrand GmbH Blue Gin,Zum Kirchdorfergut 1,4062 Kirchberg-Thening,AT