Our black currant is distilled from three select varieties that were originally native to Tyrol.

However, the better climatic conditions in Styria meant that we carefully transplanted our bushes there over time. The pleasantly aromatic, sweet and sour black berries ripen in early July and thrive there in their most beautiful form.

Immediately after the harvest, we hand-pick them again according to strict criteria and process the fruits directly on site within a few hours. For one liter of this sophisticated spirit we need up to 30kg of berries. During the ripening period, the initially young brandy transforms into a fruity, highly complex, noble wine.