Description
As a subspecies of the plum, plums are not only excellent for delicious crumble cake, but also particularly suitable for plum brandy, because their skin is not so acidic. When fully ripe, the fruits also have a nice prune aroma. For our Plum Brandy, the Franconian house plum is used.
Sensory description
- Clear, fresh, and flattering, while also spicy, complex, and delicately floral with a creamy-caramel tone, our plum brandy caresses the nose. On the palate, the autumnal taste of full, soft, caramelized plum with a hint of stone tones takes center stage, convincing all with its strong finish.
Production
Thanks to its particularly sweet and fruity aroma, the plum is wonderful for distilling, especially when it is almost starting to dry out. For our plum brandy we use the Franconian house plum. The stones are removed from the mash after two days of fermentation - unlike other plums, the stones of fully ripe plums easily separate from the flesh, making removal after fermentation easier. Fermentation takes place under acid protection and oxygen exclusion. The distillation is then carried out without stones, traditionally using the rough and fine distillation method. 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 plum mash, we obtain 11.5 liters of 40% distillate. In other words, we produce one liter of plum brandy from about 8.5 kg of plums. We filter using activated carbon and only use water for dilution during bottling. No flavorings or sugars are added, and we do not stretch or blend the product.
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