German craftsmanship for a world of gourmet pleasure.
WE DISTIL CULTURE.
Our team has mastered the fine art of distilling and refining spirits. With skill, experience, precision and passion, we have dedicated ourselves to perfecting the noble distillates of the Ziegler Distillery for decades. We use the traditional double-distillation method: this slow and complex process yields superior quality precisely because it is so time-consuming and complicated.
WITH UNERRING INTUITION.
During both separate and distinct distilling processes, the distillers must work with intuition, finesse, patience and self-confidence. The process begins with the precise timing of the degree of maturity: a strong sense of purpose, situational awareness, and many years of experience are essential here. Mashing the fully ripe fruit releases the fructose in the pulp and the process of alcoholic fermentation begins. Only experienced distillers know how to correctly time the process of distilling.
Alcohol and aromatic substances are now separated from the solid components of the mash and the so-called “raw spirit” is obtained from the distillate. This is followed by the second distillation process, yielding the pre-ferment, mid-ferment and post-ferment distillates. The mid-ferment distillate – the so-called “fine spirit” – is the most valuable one for Ziegler’s noble fruit brandies. This essence of the distillate contains the finest aromatic components of the fruit: essential oils and alcohol as flavour carriers.
AND THE RIGHT NOSE.
It takes the olfactory perceptions of an experienced distiller to extract this unique essence. To this day, no technical solution and no computer algorithm can reliably differentiate the various phases of distillation. Anchored in Ziegler’s tradition for centuries, the separation of the essence from the fine spirit is based solely on the sensitive nose of a human being. The distiller’s work steps require patience and, above all, calmness – the fundamental prerequisite of every good distiller – and every good distillate.