WILD RASPBERRY – BRAND

The raspberry is said to be a medicinal plant originating from the Cretan mountain Ida. The German name Himbeere is derived from the Old High German and Indo-Germanic word “Hintperi” (= berry of the hind). There are a considerable number of cultivated raspberries, which can be used in many different ways. Fresh consumption, jam or marmalade, juice, jelly, syrup, dessert wine, preserves, frozen goods and brandy.
The non plus ultra for schnapps production, however, is the wild raspberry or wild raspberry. As the quantities harvested per day are very small, they have to be frozen to protect them from spoiling. Only when the quantity harvested is sufficient to fill a mash tun are the berries thawed and subjected to the usual mashing procedure. However, care must be taken to ensure that fermentation starts immediately before mold growth occurs, which would otherwise lead to failure. Only precise and clean work will bring the desired success.

When tasting this fine forest raspberry brandy, you can literally feel the closeness of the forest and the many small hairs that sit on the fruit. The yield is approx. 4 to 5 liters per 1 HL of mash. It should be expressly noted here that we must make a special distinction between raspberry brandy and raspberry spirit. To produce raspberry spirit, the fruit is macerated in alcohol and distilled after a few days. The quantity produced here is considerably higher; 2 to 3 kg of berries are needed for 1 liter of spirit. It is therefore obvious that this difference in production is reflected in the quality and density of the spirit as well as in the price.