Sommeliers and gourmets rave about Robert Gierer's products – VN

Anyone who thinks that all schnapps is just schnapps hasn't tasted Robert Gierer's brandy. If they had, they'd know that there are worlds of difference within this category. In the Bodolz district of Lindau, he has consistently expanded his business and almost fanatically refines his already seemingly unsurpassed flavor sensations. Robert Gierer inherited many recipes from his ancestors; he is the fourth in the family line. But the trained fruit grower and distiller, who also holds a high school diploma, didn't rest on his laurels. Many distill good schnapps, but few produce the finest rarities. He's naturally pleased when people say, "I don't drink schnapps, but I like Gierer." Excellent products need a fitting, stylish setting in which to present them. To that end, Gierer tastefully and generously converted the old threshing floor with a great deal of manual labor, transforming it into an elegant tasting room reminiscent of a Tuscan estate, where a tasting becomes a small celebration. He insists on meticulous purity of varietals. For fruit that doesn't grow around the lake, Gierer has it delivered frozen from all over Europe. "I only use first-class, highly aromatic, sun-ripened fruit, which is hand-picked," Gierer emphasizes. Over time, he has developed a keen sense of when the mash is ready to be distilled. It's perfect when the maximum yield of aromas is guaranteed. After more than two years of aging, the moment of truth arrives. This peak is first detected by the nose during tasting. "Let the aroma wash over you and imagine the fruit," Gierer advises. The first drops of the exquisite spirit astonish with their intensity of flavor; you feel as if you're biting into the fruit. The expert's special testing method completely convinces. He pours a small amount into the glass, swirls it several times, empties the contents, swirls again until the alcohol has evaporated, and then invites you to take a sniff. The purest fruit aromas unfold with incredible density! It's no wonder, then, that only Gierer's fine brandies are served in top-tier restaurants like Schubeck in Munich. He even personally trains his clients' staff so they can inspire guests to complete enjoyment. He is happy to host gourmet tastings for groups or companies in his elegant barn. His wife, Kerstin, even bakes special bread for the occasion. A top chef will prepare a menu upon request.