Founded in 1995 by Hans Reisetbauer, the Reisetbauer distillery has established itself in Axberg, Upper Austria. A special feature of the distillery is its focus on sustainable agriculture: all the raw materials required for production are grown and harvested organically on the company's own fields. The entire process, from bottling and labelling to packaging the bottles, is carried out manually and with the utmost care. When Hansi Junior joined the company, it underwent modernisation, which is reflected in the new design of the packaging, labels and brand name, combining tradition and innovation.

The apricot varieties "Klosterneuburger", "Ungarische Beste" and "Bergerouge" are harvested from July to mid-August on a 4-hectare plot in Feuersbrunn am Wagram, owned by Bernhard Ott. Due to their sensitivity, the apricots require careful harvesting at optimum ripeness, which can involve up to 14 passes per tree.

These carefully selected and fully ripe apricots are then processed at the Reisetbauer distillery: The fruit is crushed, the stones are removed and the resulting apricot puree is known as mash. Around 16.5 kg of these apricots are needed to produce one litre of apricot brandy, which underlines the high quality standards and the care taken in the production process.

Award:

- falstaff Barguide 2025 - Hans Reisetbauer as Distiller of the Year International

EAN:

9120008710181

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