In 1990 Hans Reisetbauer planted his first apple orchard of 1.5 hectares in Kirchdorfergut and on September 16, 1994, Christian Carl of Göppingen built a still from plans designed by Hans himself. Hans quickly gained notoriety by winning “Schnapps of the Year” at the Destillata specialist trade fair in 1995. Reisetbauer was named “Master Distiller of the Year” by the Austrian gourmet guide A la Carte in ’04, ’07, ’08 and ’09, and he won the Falstaff’s “Spirits Trophy Award” in 2010.
Hans Reisetbauer’s dedication to his orchards, obsessive attention to detail in fermentation and distillation, and constant quest for new innovations has earned him a reputation as one of the finest producers of Eau-de-Vie in the world. In order to control the quality of his products, Hans grows as much fruit and vegetables as possible on his own property, including the grains that go into his vodka, gins, and whiskies. He has also done careful comparisons to find the best water for use in his process, exclusively using spring water from Mühlviertel. As Hans explains, “Temperature, time and aeration during fermentation as well as condition of raw material are important factors influencing the quality of the final product.”
Following fermentation, the mash of each of Reisetbauer’s eaux-de-vie is distilled twice and the heads and tails discarded. Only the “heart” of the distillate is kept as it contains the most prized volatile and aromatic components from the raw material and is responsible for creating distinctive aromas. Lastly, the product is diluted with water to bring it to 41% alcohol. Reisetbauer follows the same detailed approach for every distillate he makes.