I'll Drink to That! Wine Talk 257: Hans Reisetbauer
Apr 28, 2015
Hans Reisetbauer, an acclaimed Austrian distiller known for his exceptional fruit brandies and gin, dives into the art of distillation. He shares his transformative journey and the meticulous principles of crafting high-quality spirits, emphasizing the significance of choosing the right fruit. The discussion touches on the evolution of Austria's distillation practices, innovations like a unique blue gin, and how consumer preferences are shifting. Reisetbauer also reflects on the critical interplay of flavor and aroma in creating distinctive spirits.
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The Start of a Distilling Journey
- Hans Reisetbauer's distilling journey began after a persuasive conversation with Karl Huber-Gasser at a Vienna fair in 1994.
- Initially, his family wasn't supportive, but his mother encouraged him to pursue his passion.
Fruit Handling for Distilling
- Distill fruit quickly after picking to capture the freshest flavors, as oxidation can negatively impact the final product.
- The ideal ripeness for distilling differs from market fruit; distillers seek peak aroma.
The Art of the Cut
- Distillation involves a double process: the first run uses everything, while the second involves precise cuts of the head, heart, and tail.
- Quality is determined by the careful separation of these components based on taste and aroma.