Hans Reisetbauer Reisetbauer & Son Whisky 7yr
In 1990, Hans Reisetbauer planted his first apple orchard. Soon after, Hans gained notoriety in 1995 by winning Schnapps of the Year at the Destillata Specialist Trade Fair, and has subsequently been named Master Distiller of the Year by the Austrian gourmet guide A la Carte a number of times. Hans Reisetbauer's dedication to his orchards, obsessive attention to detail in fermentation and distillation, and constant quest for new innovations has led him to be considered one of the finest producers of Eau de Vie in the world. In order to control the quality of his products, Hans grows as much fruit and vegetables as possible on his own property, including the grains that go into his vodka, gins, and whiskies. He has also done careful comparisons to find the best water for use in his process, exclusively using spring water from MŸhlviertel. As Hans explains, Temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final product.
In 1990, Hans Reisetbauer planted his first apple orchard. Soon after, Hans gained notoriety in 1995 by winning Schnapps of the Year at the Destillata Specialist Trade Fair, and has subsequently been named Master Distiller of the Year by the Austrian gourmet guide A la Carte a number of times. Hans Reisetbauer's dedication to his orchards, obsessive attention to detail in fermentation and distillation, and constant quest for new innovations has led him to be considered one of the finest producers of Eau de Vie in the world. In order to control the quality of his products, Hans grows as much fruit and vegetables as possible on his own property, including the grains that go into his vodka, gins, and whiskies. He has also done careful comparisons to find the best water for use in his process, exclusively using spring water from MŸhlviertel. As Hans explains, Temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final product.
Description
In 1990, Hans Reisetbauer planted his first apple orchard. Soon after, Hans gained notoriety in 1995 by winning Schnapps of the Year at the Destillata Specialist Trade Fair, and has subsequently been named Master Distiller of the Year by the Austrian gourmet guide A la Carte a number of times. Hans Reisetbauer's dedication to his orchards, obsessive attention to detail in fermentation and distillation, and constant quest for new innovations has led him to be considered one of the finest producers of Eau de Vie in the world. In order to control the quality of his products, Hans grows as much fruit and vegetables as possible on his own property, including the grains that go into his vodka, gins, and whiskies. He has also done careful comparisons to find the best water for use in his process, exclusively using spring water from MŸhlviertel. As Hans explains, Temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final product.
