Double distillation – the classical form of rural distilling

The alcohol extracted first time around is poured back into the still, and the process is repeated, with the first batch this time being heated to almost 78 degrees Celsius. Superior brandy now runs out of the schnapps tube.

The Core
The first liter and a half of superior brandy is also separated off. The actual core of the superior brandy is the alcohol that flows through after that. It has an alcohol content of between 70 and 81 percent by volume.

Ready to drink
There are a variety of methods available for making the core suitable to drink. Previously, people used to distill the alcohol down to 42 percent by volume during the second distilling procedure. However, the distillers have adopted a different approach to the guaranteeing the purity of the superior brandy for about 10 or 15 years. Water is a key component for making it drinkable. “The water must have the right degree of hardness. The water in our springs is low in lime and is soft, which makes it ideally suited, “ explains Martin Fankhauser. Stored in cooled-dark rooms, the schnapps then develops even more aroma and elegance.

Distilling license
You need the requisite license in order to distill. In the past, stills were sealed with lead to prevent them from burning black.
Nowadays, this is done with aluminium seals or sealing wax.

Superior brandy and schnapps
The Austrian meaning of superior brandy is spirits produced from fermented fruit containing sugar. The fruits distinctive aroma is preserved during distillation. What customers commonly know as “schnapps”, the distiller sells as ”….brand”. In Tyrol, however, rural brandy is traditionally also know as “schnapps”. In contrast to the high quality rural distillate, industrially produced schnapps is made up of one third fruit brands and two thirds ethyl alcohol, which is produced from frain, potatoes and similar agricultural products.

Living tradition
Schnapps is part of day-to-day culture in the Zillertal. People give their visitors a shot to welcome them or as ageneral way of celebrating a happy event. If you acquire a taste for it, you can maintain this tradition and share it with your friends. All you need is a small bottle of Zillertal’s finest.

Aromatic
 The clear sprit comes in a variety of flavours from fruity and sweet to nutty and bitter.
Apple: slightly creamy, strong.
Pear: fruity and sweet.
Gentian: earthy and intensive.
Masterwort: subtly fruity with hints of fennel, aniseed, caraway and citrus fruits.
Cranberry: mildly sweet and fruity.
Fruit brandy: fruity to hint of cinnamon.
Quince: fresh and bitter with hints of citrus fruit and roses.
Rowan berries: nutty with hints of marzipan and bitter almond.
Damson plums: sweet with a hint of chocolate and cocoa and tasting of cinnamon.

Medical benefit
It is the queen among roots and was commonly used for medicinal purposes by our forebears in the Alps. The root acts as an expectorant, stimulates the metabolism, is anti-bacterial, anti-inflammatory and regulates the body fluids. Its bitter constituents stimulate the appetite and aid digestion.


Article copied from: Zillertal.at Magazin - Edition 04 - Winter 2009/2010.