The Gravenstein apple is a juicy, highly aromatic apple of outstanding quality. Unfortunately, due to its limited crop yields and short storage life, it is a variety which is rarely cultivated these days.

The south-western regions of Styria (Austria) offer the best climate conditions for this apple which develops its subtle flavors through the variation between warm summer days and cool nights.

Every apple stays on the tree until it is fully ripe. We make multiple passes through the orchard and pick only those apples which meet out strict criteria. At the end of each day, the freshly harvested apples are mashed on-site to ensure absolute freshness.

Distilled and matured, the result is a wonderfully rich and powerful brandy full of delicate fruity apple flavors. 

Wachau is one of best fruit-growing regions in Austria. Located on the banks of the Danube, it offers ideal soil and climate conditions for cultivating apricots.

Instead of picking the apricots from the tree, our farmers wait patiently until they are fully ripe and fall to the ground. That is when these yellowish-orange fruits with a red cheek are juicy all the way to the pit and bursting with the typical full-bodied flavors needed for first-class apricot brandy.

Sorted and cleaned by hand, the apricots are turned into mash immediately at harvest. Only then are they transported to our distillery.

Once it has been distilled, the young brandy is left to mature and develop its smooth and mild, yet strong and full, taste with a profusion of ripe apricot flavors. A Rochelt classic for 25 years!

Our Williams pear originates from the sunny regions of western Styria (Austria), where it enjoys ideal climate conditions. When fully ripe its skin varies from light green to citron yellow, with a reddish patch on the sun-facing side. During the harvesting season each pear is checked on the tree regularly. Only once it has achieved peak ripeness does it have the sweet taste we need for making fine pear brandy. To achieve this our grower harvests up to 15 times.

In order to maintain their fresh fruit flavors, the pears are mashed immediately at harvest.

This mash is then transported to our distillery in Fritzens, where it is gently distilled and left to mature. The finished fruit brandy is bursting with juicy flavors of exquisite Williams pears – strong and intense, but at the same time smooth and mild.

Our quince is called “Ronda” and comes from Upper Austria. It is pear-shaped and has a felt-like yellow/gold skin when fully ripe.

We often leave our fruit on the tree right through until the end of October. The combination of sunny days and cooler nights typical at this time of year allows the quince to reach ideal ripeness. When they are finally harvested, the fruits have a strong, fruity and exotic aroma.

The resulting distillate is a wonderfully balanced quince brandy with a unique variety of flavors.

Considered the most precious plum of its kind, the Mirabelle de Nancy is treasured by connoisseurs and plum enthusiasts for its typical full-bodied flavor.

Our Mirabelle plums are grown and harvested under ideal climate conditions in the Weinviertel region of Lower Austria. When fully ripe they are up to three centimetres in size and golden-yellow with a reddish patch on the side facing the sun.

The fruits are picked with great care, chopped and placed into vats immediately after harvest. Once distilled and left to mature, the result is an exquisite fruit brandy with the full-bodied taste of Mirabelle plums.

Cultivated in the sunny regions of western Styria (Austria), our cherries are hand-picked only once they have ripened to perfection. By then these shiny red, slightly oval-shaped fruits have developed a juicy, bittersweet and aromatic flesh.

Each cherry is picked by hand only when it has achieved the optimal sweet-sour balance. This is why the process can take several weeks – a lot of work for our grower but essential to guarantee that only fully ripe fruits are turned into mash for fermentation.

Once distilled and left to mature, our Morello cherry fruit brandy is bursting with fresh, fruity flavors accompanied by a touch of cinnamon and bitter almond.

This distinguished cherry is part of the family of sweet cherries and is cultivated in the Basel region of Switzerland. It is heart-shaped, juicy, sweet and bursting with full cherry flavors.

We use only handpicked, flawless cherries ripened to perfection. A unique feature of this variety is that we remove the pit prior to fermentation in order to prevent a clash of competing cherry and fruit flavors.

Distilled and matured, our Basel cherry fruit brandy is characterized by its gentle, aromatic and clear taste.

Our Muscat grapes are grown and harvested in ideal climatic conditions in the Austrian region of Burgenland. They are characterized by their intense floral scent and hints of nutmeg.

Harvested at optimal ripeness, the grapes are fermented and distilled. Unlike traditional Italian Grappa, which is made only from the pomace, we use the whole grape.

The fruit brandy is then left to mature to the point of perfection. The result is a well-balanced distillate with flowery aromas and mild, zesty grape flavors.