Description
Its flat shape, furry skin and - when well ripened - much more aromatic and intense peach taste and smell than its round relatives give the vineyard peach its special character. Its dark red, firm flesh is often less sweet than that of other varieties, which means that the alcohol yield is lower - all the more reason for us to appreciate this peach brandy for special moments.
Sensory description
- The fruity, distinctively spicy, and complex aroma of this brandy is reminiscent of light rosewood and honey. On the palate, it is powerful, meaty, juicy, and spicy with a delicate stone note.
Production
The hand-picked, fully ripe fruits are mashed with the stone for our peach brandy and fermented under acid protection and oxygen exclusion. After two days of fermentation, the peach has separated enough from the stone to be removed from the fermentation tank through a sieve. The distillation then takes place without the stone, traditionally using the rough and fine distillation method. This elaborate, double distillation in small copper stills and the careful separation of the "heart" preserves the aromas and results in a natural mildness. From 100 liters of peach mash, we obtain 8.75 liters of 40% alcohol by volume distillate, or in other words: approximately 11.5 kg of peaches are needed to produce one liter of peach brandy. We filter our brandy using activated carbon and only use water for dilution during bottling. We do not use added flavorings or sugar, nor do we stretch or blend our brandy.
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