Black Currant

We went to Franconia to find the black currants for this spirit. This is where the deep-dark berries are mainly used to make the region’s delicious marmalade. But distillation of these berries is relatively new. That’s because it is necessary to harvest and process many kilos to create the expression of the currant. The bouquet has a typically bitter and tart cassis aroma paired with mint and wild herbs. This spirit is very deep and rich on the palate, but at the same time soft.
At 35% alcohol volume, there are many who enjoy a sip of this seductive fruit, which will make you think of a late-summer walk through the woods while picking berries.

The basis of this process is spirit production. We steep the highly ripe aromatic black currants in neutral alcohol (maceration) and distill this mixture after several months.

We use only the pure fruit, no artificial flavors or colorings.

(Black currant, 35% Alcohol)