Small distilleries are common in southern Germany, especially in Baden. Small, independent distillers may produce no more than 300 liters of alcohol per year. It doesn’t sound like a lot at first, but when you convert it into regular strength drinks, it adds up to quite a significant amount. For a wine-growing farm, which sells brandy brandy only as an additional product, this amount is quite enough.
The law also allows the transfer of distillation rights to someone else if the permit holder is unable to fulfill his or her norm.
Stillage brandies are also distilled by licensed distillers whose production is taxed. However, these volumes are not nearly as large as in the production of wine and fruit brandies.
In Germany, mainly aromatic grape vines are distilled, e.g. Gewurztraminer, Muskateller, Kerner.
We also distill grapes from Burgundian grapes (white, gray, late), as well Chardonnay. On the other hand Riesling is a traditional choice in the Moselle River Valley. Experiments are also being carried out with such varieties as Sauvignon Blanc, Siegerrebe.
Baden
One of the most popular ladder distillate regions. Many wineries produce their own tresterbrands. Interesting distilleries are located in Ortenau and Kaiserstuhl. Late Burgundian lees are the most popular because they are already fermented and can be used immediately.
The most expensive Baden brandy comes from the Bodensee area. Although sour cherries, raspberries and elderberries are also distilled in this area, grape pomace brandy – a trester brandy distilled from the very wet skins of Burgundian grapes – is also quite popular. This drink is matured in barrels for two, three or six months. The distillate smells wonderfully of roasted nuts, dried fruits and aromatic herbs.
Franconia
The Trester tradition in Franconia is not limited to distillates from late, gray and white Burgundian grapes. Also aromatic varieties and Silvaner are used for the preparation of distillate. In contrast, the traditional variety Rieslaner is used less often.
Many vintners do not decant every year, but only when a suitable vintage is available and previous stocks are sold out.
In Franconia, ice wine and Trockenbeerenauslese (grapes affected by noble rot) pomace brandies.
Moselle
In the Moselle valley, brandies of the brandy were made for a long time only from Riesling varietal grapes and often sold without aging in barrels. In later years, high-quality, barrel-aged stillage brandies appeared on the market. some-
sometimes they last up to ten years.
Palatinate
Although the majority of Palatinate grape growers do not produce brandy, they still tend to distill their own grape pomace.
Consequently, these distillates can be found from Alzenctal to the border of Alsace. An excellent variety in this respect is Gewurztraminerwhich in Southern Palatinate produces very strong, spicy brandies, while Mittelharte often produces more elegant, more aromatic brandies.
Rheinhessen
The traditional winery is the most famous in this wine-growing region of Germany Distilleries Gutzler. Its founder, Gerhard Gutzler, has been producing a diverse range of grape spirits and grape distillates since 1991. Chardonnay and Gewurztraminer grapes. Now the distillery is managed by the next generation – Michael and Kristine Gutzler.
The vineyards cover sixteen hectares of vines in various locations.
Dense planting ensures deeper roots and thus increased absorption of minerals. The key to the success of this distillery is the highest quality raw materials, wet stills, no added sugar. Part of the production is matured in mulberry barrels.
How to enjoy trester
The distillers emphasize that the stills should be enjoyed at room temperature. You will enjoy it better if you pour the drink into a large volume glass of fine glass, as it gently warms in your hands, it will release all the variety of aromas.
