The fruit is cleaned, inspected, chopped and placed into large vats for fermentation. Throughout each year, we individually mash up to 18 different varieties of fruit, beginning with Morello cherries in July and finishing with quince at the end of October.

Once natural fermentation is completed, the additive-free mash is carefully distilled twice in our copper pot stills, following an old Tyrolean tradition. Depending on the quality of the fruits we produce between 5 000 and 9 000 liters of fruit brandy each year; 100% pure and all natural without any additions such as yeast, sugar, aroma or alcohol.   more >
Rochelt - Tyrolean Distillery | Innstraße 2 | A - 6122 Fritzens | Tel +43 5224 52 4 62 | Fax +43 5224 52 4 62-20 | Email mail@rochelt.com