FRUCHTVOL. Zwetschgenlikör - Manufaktur Jörg Geiger

Volume: 0.5 litres | Alcohol content: 20% | Chill filtration: Yes | Colouring: No

Special Features:

The Hauszwetschge damson variety and a wintry blend of spices define this FRUCHTVOL. liqueur. Damson juice is combined with grape brandy, sugar, herbs and spices. Cinnamon, tonka bean, clove and star anise add further dimensions to the fruit. Double-distilled grape brandy forms the alcoholic base.

For the FRUCHTVOL. range, fruit juice is concentrated by freezing. This concentrates its aromas and natural sweetness before the blend is balanced with herbs, flowers and spices. The damson liqueur contains 20% alcohol and no colouring. This version contains 0.5 litres and is supplied without gift packaging.

The liqueur can be enjoyed neat at room temperature or served with dark chocolate desserts. Combined with the alcohol-free PriSecco Weissduftig over ice, it makes a fruity, spicy long drink.

Tasting Notes:

• Nose: The first aromas recall damson cake with buttery crumble. Vanilla and delicate tonka bean complement the pastry notes, while bitter orange and clove remain in the background.
• Palate: The liqueur is soft and sweet on the palate, with juicy damson. Notes of rum-soaked fruit and a nutty nuance add to the flavour. A hint of marzipan and a note reminiscent of walnut ice cream round it out.
• Finish: The fruit persists through the long finish. Cinnamon and clove linger as spicy nuances.

Distillery/Bottler:

Manufaktur Jörg Geiger is based in Schlat, on the edge of the Swabian Jura. Its roots lie in distilling; working with fruit brandies led to an interest in old, almost forgotten fruit varieties. Processing these fruits and balancing their flavours with herbs, flowers and spices now connects its alcoholic and alcohol-free specialities.

To help preserve this diversity of fruit, the company also supports the development of traditional orchard cultivation. In a research project running from May 2023 to December 2024, it studied, among other things, cider pear varieties on different rootstocks. The study recorded tree growth and yields, as well as the fruit’s ripening progression, sugar, acidity and tannins. Such research helps identify varieties that can cope with changing climatic conditions and are suitable for processing.

Facts: