EMPEROR AND KING®
EMPEROR AND KING®
The quince in the closet was the perfume of the poor people. The essential oils in the shell of the fruit enchant with fine notes of honey and the scent of ripe citrus fruits. In the shot glass, the quince brandy seduces with an incredibly wide range of aromas and flavours. Fresh-fruity, herb-spicy, fully ripe and full-bodied.
Only the finest, cleanest and ripest fruit makes its way into our distillery for the final treatment. We add no other substances, no sugar, flavours or colouring − and we still use copper vessels for the traditional double distillation process.
When we distill our spirits we use the double distillation procedure, it is an old and costly tradition that we proudly pursue until today. It takes lots of time have more work, and also requires considerably more energy than the simple distillation procedure, but the results make it all rewarding.
In the months July to November our manufacture in Styria is complete in full operation mode because the fresh, fully ripened fruit needs to be processed as quickly as possible to produce a high-quality distillate. When the fruit has been washed and sorted, the fruit is crushed, before the stems, seeds and pits are removed.
The next step we crushed the fruit and put it into big stainless-steel tanks for the fermentation process at between 17° and 19°C. In one to two weeks the natural fruit sugar will have fermented to produce our luxury alcohol to ignite the fully taste. After this important process is complete, the mash is distilled in copper vessels to produce at first step low wines and then fine spirits.
Bottle sizes: 700ml
* This is a symbolic image, slight changes in production are possible.