Brandies & Spirits
Old-fashioned pubs and old men - that was the common image of fruit brandy for a long time. High time to dispel this myth, because fruit brandies are very much in vogue.
In addition to the classics such as Williams pear and plum brandy, we have expanded our range to include numerous varieties. In this way, we are finally giving fruit brandy the piecemeal image it deserves. During the meal, fruit brandies can accompany a menu - or even be used in it, for example to refine sauces or desserts. As a good glass of digestif, a fruit brandy rounds off the menu perfectly. But not only with food, fruit brandies also provide an excellent, aromatic alcohol base for cocktails such as the Williams Sour.
Fruit brandy or fruit spirit - what is the difference? Fruit brandy is a spirit made from sugary fruits such as pears, apples or plums. The fruits are crushed and subjected to alcoholic fermentation by adding yeast. During the subsequent distillation, the resulting alcohol is then distilled out. We do this using the traditional rough and fine distillation method. This means that it is distilled twice.
In contrast to fruit brandy, berries, nuts or vegetables with little or no sugar content are used for fruit brandy. The raw materials for the spirit are not macerated and fermented, but rather fortified. In this method, the raw material is macerated, i.e. the aromas are extracted with the help of neutral alcohol. After some time of maceration, the alcoholic mixture is distilled, which has now taken on the aromas of the fruit.
This is exactly how our Piekfeine brandies and spirits are created.
Old-fashioned pubs and old men - that was the common image of fruit brandy for a long time. High time to dispel this myth, because fruit brandies are very much in vogue.
In addition to the classics such as Williams pear and plum brandy, we have expanded our range to include numerous varieties. In this way, we are finally giving fruit brandy the piecemeal image it deserves. During the meal, fruit brandies can accompany a menu - or even be used in it, for example to refine sauces or desserts. As a good glass of digestif, a fruit brandy rounds off the menu perfectly. But not only with food, fruit brandies also provide an excellent, aromatic alcohol base for cocktails such as the Williams Sour.
Fruit brandy or fruit spirit - what is the difference? Fruit brandy is a spirit made from sugary fruits such as pears, apples or plums. The fruits are crushed and subjected to alcoholic fermentation by adding yeast. During the subsequent distillation, the resulting alcohol is then distilled out. We do this using the traditional rough and fine distillation method. This means that it is distilled twice.
In contrast to fruit brandy, berries, nuts or vegetables with little or no sugar content are used for fruit brandy. The raw materials for the spirit are not macerated and fermented, but rather fortified. In this method, the raw material is macerated, i.e. the aromas are extracted with the help of neutral alcohol. After some time of maceration, the alcoholic mixture is distilled, which has now taken on the aromas of the fruit.
This is exactly how our Piekfeine brandies and spirits are created.
