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. Quickly Hans gained notoriety in 1995 by winning “Schnapps of the year” at the Destillata specialist trade fair. 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 in his orchards, detail in distillation, and constant quest for new innovations has led him to be considered one of the finest producers of Eau-de-Vie in the world. In order to control the quality of his products, Reisetbauer mostly uses fruit and grain grown on his own property. Hans 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 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’s Blue Gin follows the same detailed approach, utilizing a recipe of 27 botanicals from 10 different countries, and strictly Mulan wheat harvested from Upper-Austria.
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