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Brandies and liqueurs

Brandies and liqueurs are produced with high quality and mainly biological cultivated fruits. Franz Dworschak senior distills dignified brandies and watches the quality of his fruits. Because only fully aged fruits with a high proportion of sugar deliver a full aroma to brandies.

 

Unripe fruits cannot be used for the distillation. The same as with wine, the high quality of raw materials are essential.


We produce the following brandies and liqueurs: 

 

  • Kriecherlfruchtbrand
  • Kürbisfruchtbrand (pumpkin)
  • Zwetschkenfruchtbrand (prune plum)
  • Quittenfruchtbrand (quince)
  • Weichselkirschenbrand (sour cherry)
  • Maschanzkerapfelbrand
  • Birnenfruchtbrand (pear)
  • Williamsbirnenfruchtbrand
  • Isabella Traubenbrand (grapes)
  • Traminer Traubenbrand
  • Muskateller Tresterbrand
  • Traminer Tresterbrand
  • Weinbrand, Holzfass-gelagert
  • Holunderfruchtbrand (elder-flower)
  • Johannisbeerfruchtbrand(blackberry)
  • Mispelfruchtbrand
  • Weingartenpfirsichbrand (peach)
  • Marillenfruchtbrand (apricot)
  • Himbeerfruchtbrand (rasberry)
  • Heidelbeerenfruchtbrand
  • Kräuter-Früchtebrand(herbs)
  • Vogelbeerfruchtbrand
  • Zirbengeist
  • Kümmelbrand (caraway liqueur)
  • Marillenlikör (apricot)
  • Weichsellikör (sour cherry)
  • Nusslikör (nuts)
  • Himbeerlikör (rasberry)
  • 20 Früchtelikör (fruit liqueurs)