The following distillates (spirits) can be purchased at the Arno Pauli distillery:Direct sale during opening hours or by telephone appointment!Fruit brandies | Grain brandies | GIN | Core fruit brandies | Liqueurs | Special brandies | Stone fruit brandies Gin Liqueur AP-orangeGin AP-red, pink, gold, bronze, blueMasterwortHazelnut liqueurLimoncello liqueurNoble fruit brandy in wooden caskQuince brandyGIN ReserveSignumGIN di Tre GimeWhisky, RumSloe brandyFruit brandyTyrolean bock beer brandy in wooden caskBlood orange liqueurGentianSwiss pine liqueurCoffee brandyOrange spiritHerbal liqueurBerry liqueurTyrolean bock beer brandyRowanberry brandyPomace brandy in wooden caskGewürztraminer pomace brandyRaspberry brandyPlum brandyMirabelle brandyApricot brandyLohr plums brandyCherry brandyRed WilliamsSwiss pine brandyPlum in woodTasting TipsNoble brandies do not belong in the refrigerator, but are served at room temperature between 18 and 22 degrees. For tasting noble brandies, round glasses with a stem and a neck that tapers upwards, known as a funnel, are used. A short visual inspection is recommended before the smell and taste test. Bouquet – or also flower – is the olfactory impression. This is achieved by sniffing the brandy – taking quick inhalations with the nose close over the glass rim – as this optimally swirls the aromatic components in the nasal and throat area. A small sip, rolled slowly back and forth in the mouth, starts the flavor experience. The taste receptors can be intensified by careful slurping and especially stimulated by additional inhaled air. If the eyes are closed during this, the remaining senses can focus even more on the impressions of the spirit enjoyment. Eye, nose, and palate unite to create an overall impression. It should now be clear what fruit and quality are present in this "sample." The Art of DistillationThe art of distillation is about filtering and refining the so-called middle run, the heart of the distillation. HistoryAs far as current research can be reviewed, the history of distilled alcoholic beverages begins in the 12th century in Italy. Of course, other cultures had long known various forms of distillation before that. Distilling fruit products is part of the culture of countries bordering the Alps or their foothills. Centuries ago, fruits were utilized from Hungary through Alsace to Normandy.