Description
The mirabelle plum is the yellow sister of the damson and also a subspecies of the plum. Its strong aroma makes it excellent for distilling into a fine brandy. For our brandy, we source mirabelles from the French region around the city of Nancy, where it has been cultivated since the 15th century. The special polish is provided by the stones of the mirabelle, which are removed from the mash only after two days of fermentation.
Sensory description
- In the nose, our Mirabelle brandy is impressive and clear, dry and warm with its very complex aroma of delicate, light plum, biscuit, and caramel. The intense, ripe yellow plum fruit dominates the taste, which becomes even more interesting with a long creamy-fruity aftertaste with delicate bitter almond notes.
Production
The Mirabelle plum, like the plum, is a robust fruit that can be processed very well in the distillery. The selected, fully ripe fruits are fermented for our Mirabelle brandy under acid protection and oxygen exclusion, and initially mashed with the stone. After two days of fermentation, the flesh has loosened from the stone to the extent that the core can be removed from the fermentation tank through a sieve with the help of circular pumps. The distillation then takes place without stones, traditionally in the rough and fine brandy process. The elaborate, double distillation in small copper stills and the careful separation of the "heart" preserve the aromas and lead to a natural mildness. From 100 liters of Mirabelle mash, we obtain 12 liters of 40% distillate. Or in other words: About 8 kg of Mirabelle plums can produce one liter of Mirabelle brandy. The filtration is done with activated carbon, and we only use water for dilution during bottling. No flavorings or sugars are added, and it is not stretched or blended.
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