High-proof from South Tyrol: Brandies and Schnapps

To produce schnapps, fruit with a very high sugar content is used. After fermentation, the mash contains about seven percent alcohol, but this is too little for a so-called South Tyrolean “digestif”, so the mash is distilled so that the dissolved vapors condense. The key factor for quality is above all the duration of the process. After maturation and the addition of water, a 35 to 45 percent fruit brandy is obtained, with cherry and pear brandies as well as schnapps made from plums or apricots being particularly popular in South Tyrol. Grappa – or pomace – is obtained from the residues of wine pressing, but it has a significantly higher alcohol content.

A “Stamperle” of gentian schnapps

Those suffering from stomach problems should try a gentian schnapps in South Tyrol. Gentian has an alcohol content of 40 to 50 percent and is distilled from the yellow gentian root. Sometimes the so-called spotted gentian or purple gentian is also used to produce schnapps. The schnapps and brandies produced in South Tyrol also regularly participate in international competitions, such as the “Destillata”, a fine brandy championship held every year in Vienna.

How is schnapps distilled?

To produce schnapps, the fruit is first washed, crushed, and then pressed. The resulting mash is fermented and then distilled in a so-called still. A still is a kettle made of copper and heated by direct fire. By heating the mash, the aromatic substances and the alcohol can be distilled off.

Specialty from South Tyrol: The Gupf meat

During schnapps distillation in South Tyrol, the so-called “Gupf meat” is often prepared. This refers to a pork neck that is hung in a cloth in a kettle (or Gupf) and then steamed over the schnapps vapor.