For the connoisseur, a fine spirit is the crowning finale to a sumptuous meal. Now a tradition enjoyed by many, a premium brandy contributes to one's well-being. As Paracelsus cautioned: "Everything is poison and nothing is poison. The dose alone makes a thing a poison." This also applies to spirits.
The claim that the devil invented spirits is likely due to the excessive consumption of some medieval hedonists. In reality, it was monks in the Middle Ages, dedicated to the art of healing, who used brandy to preserve their medicinal herbs. This is probably how the first herbal liqueurs originated, as the often bitter medicine was sweetened with honey or sugar. Thus, brandy quickly became a popular drink, which also served as a substitute for food during times of economic hardship. Today, a fine fruit brandy is a true delicacy, not just in gourmet circles. Nevertheless, there are significant differences between brands. Fruit brandy had to shed the cliché of being a harsh, overpowering spirit to gain acceptance among consumers and in haute cuisine. While the Black Forest isn't the only region known for its cherry brandy, companies like the Weisenbach distillery in the Ortenau region have long since expanded their focus, making a name for themselves with high-quality brandies produced without artificial additives and according to time-honored traditions. Numerous distilleries also thrive around Lake Constance, as the region's natural environment offers ideal conditions. Thanks to the many orchards, the finest raw materials have always ripened in abundance here. These are mostly fourth-generation family businesses that have established a strong reputation with their specialized products and philosophy, while actively combating fraud in the cellar. “The most important prerequisite for our exquisite rare spirits is first-class, sun-ripened, highly aromatic fruit. And to guarantee this standard of quality, I have dedicated myself to my profession,” says master distiller Robert Gierer from Bodolz near Lindau. As a trained fruit grower, he has set himself the goal of refining the art of spirits production. “I want to encourage people to enjoy the brandies with all their senses. Seeing, smelling, tasting – a journey of discovery into the heart of the fruit,” Gierer describes his philosophy. His highly aromatic spirits are known far beyond the Lake Constance region and are featured on the digestif menus of several renowned gourmet restaurants. “Our distillery boasts no fewer than 26 fine brandies and liqueurs. Among them are rarities such as Marc de Traminer, Marc de Chardonnay, apricot brandy, sour cherry, quince, and sloe, to name just a few,” the distiller explains. They are all produced according to old family recipes. “My products impress with their subtle sweetness and fruity aromas.” Fruit brandies are products that require meticulous attention to detail. “These aren’t just the simple, often harsh fruit brandy blends that used to be so popular with vacationers in the mountains or countryside,” says master distiller Gierer. “Consumer behavior has changed. My customers value quality, meaning single-varietal brandies that melt smoothly on the tongue and whose aroma is captivating.” Robert Gierer lives and breathes the art of spirits. He calls it consummate enjoyment. This begins with the storage of the brandy and ends with the right glass. “A distillate shouldn’t be drunk too cold. The storage temperature should be around 20 degrees Celsius.” "The aromas develop best in a nosing glass, those long-stemmed, tulip-shaped glasses," recommends Gierer. Seeing, smelling, tasting – a burning passion that can be experienced in many ways in the cradle of fruit brandy around Lake Constance.
By Anette Inzmann