The plumsÂ are harvested at full maturity â€“ right at the moment before they get all wrinkly and unappealing. After careful distillation, its autumnal character begins to show hints of spring youâ€™d been completely unaware of.
Damson Plum 2016
The locally grown late-blooming â€śhouse zwetschgen plumsâ€ť (sometimes called â€śfarmerâ€™s plumsâ€ť) are harvested as late as possible so that its aroma sings not just a song but rather an aria during its otherwise quiet phase of fermentation. Later it acquires a brawny color and a tiny whiff of vanilla after finding refuge in French oak barrels. Its racy force is not always so immediately apparent: it exerts its influence long after it has left your tongue. Amongst ourselves, we call it our Patience Plums brandy.
Wild Plum 2015
Painstakingly procured and produced in a particularly limited edition, its wild fruit is an extremely rare find. Zibertle are no bigger than a gumball and they have proportionately large seeds, making their fruity flesh all the more precious. Because of their low sugar content, the mouth puckers when devouring these unusually succulent little fruits. Hand-picked locally, these redish-violet organic spheres embody the rambunctious spirit of upper Swabia and the Black Forrest.