CRAFTVOL. Wiesenobst Apfel im Holzfass - Manufaktur Jörg Geiger

Volume: 0.5 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

This apple brandy from the CRAFTVOL. range combines regional WiesenObst fruit with pronounced wood-cask maturation. The fruit is fermented and distilled twice, first in a stripping run and then in a spirit run. The brandy subsequently matures in a wooden cask, which shapes its golden amber colour and strong woody character.

Alongside apple fruit, there are notes of baked apple, malty sweetness and hints of sherry and cask-aged wine brandy. Ester-like impressions reminiscent of rum complement leather, tobacco and caramel. Despite the pronounced wood notes, fruit remains a defining part of its dense character.

The apple brandy is offered at 40% alcohol in a 0.5-litre bottle. Served neat at a slightly cool room temperature, it allows its fruit and wood notes to be explored. The dark grey label features a striking apple illustration.

Tasting Notes:

• Nose: Ripe apple leads on the nose. Subtle berry notes and a delicate vanilla sweetness complement the fruit, while spicy wood notes add depth to the aroma.
• Palate: The brandy feels compact and full-bodied on the palate. Juicy fruit and the sweetness of baked apple and malt combine with bitter-edged tobacco and creamy caramel; pronounced wood notes shape the mouthfeel.
• Finish: Ripe apple and clearly perceptible tannins linger in the long finish. Lively spice complements the finish, which feels dry from the tannins. A gentle wood note accompanies the closing impressions.

Distillery/Bottler:

Manufaktur Jörg Geiger in Schlat has worked with heritage fruit varieties and their distillates for decades. Fluctuating yields from the WiesenObst trees also influence how the fruit is processed: fruit is used for distillation particularly in high-yield years. CRAFTVOL. comprises the distillates regularly offered by the producer.

The first distillation takes place towards the end of fermentation to capture the fruit aromas in the low wines. For the second distillation, these are slowly heated in a copper pot still. Over six to nine hours, the fractions are separated and the heart is collected. The producer's general working methods also include gradually reducing the matured spirits to 40% alcohol with spring water over several months.

Facts: