Shopping Noble brandy distillery Brennoase

Noble brandy distillery Brennoase

Description

Fruity oasis - The fragrant paradise in the garden


Edelbrandsommeliere Juliane Bliem does not have to go far to harvest the fruits of her success. Ringlotten, pear, cherry, plum and apple trees stretch skyward around the farm. To then boast their beguiling aromas at harvest time.

In the early autumn morning dew, Juliane Bliem walks to her orchard with a basket. To check whether the king apples are already ripe. "One of three old Tyrolean varieties growing in my meadow orchard," she says proudly. Jacob's pear, cider pear and Peter's pear. Falchs Gulderling, Brünnerlinge and Salvenkirschen. Juliane strives to preserve a wide variety of varieties. Every spring she plants trees. At the same time, she makes sure to plant new fruit varieties as well. Rowan berries have only recently started growing on her farm, and she mixes them with berries from Kelchsau, her birthplace. So do rose hips. Raspberries and the spring water for the brandies still come from there. She herself has lived in Langkampfen for many years. Because of love.

First sommelier of fine spirits in Western Austria


Juliane Bliem and her husband Andreas have always had enough to do on the farm: milk production, field, forest and arable farming are enough to fill the days of the mother of two. But Juliane Bliem had learned to be a hotel and hospitality assistant and early on had a professional approach to the proper tasting of spirits. Then, in 2010, she took over her in-laws' distillery. Inquisitive, she trained as a sommelier of fine spirits. As the first woman in western Austria. Although it is basically not a job for women. It takes a lot of muscle power to move the barrels. But that hasn't stopped "Juli," as her fellow noble brandies lovingly call her. In the meantime, she is experimenting with liqueurs in addition to noble brandy. With raspberries and rose hips from Kelchsau. On top of that, she mixes tasty cocktails with her brandies.

Mixing with the best


"It's a hobby that pleases me every day. Getting all the flavor out of a fruit is my incentive," she enthuses. In between is hard work: tending the fruit trees, harvesting, crushing the fruit, fermenting with yeast and spring water. "The time of fermentation is the most exciting," Juliane Bliem tells us. Like a cat, she creeps around the container she recently filled. For four long weeks, she has to trust that she has harvested the fruit at the right degree of ripeness. She can hear when the mash is ready for distillation. When she hears no more bubbling. Then no more gases form and the base for distilling is ready. As a precaution, she measures the pH value of the mash again. "If people like the result, I'm happy," she laughs. That they like it is evident from their successes. On an ongoing basis, her noble brandies are awarded prizes. She is also respected among her colleagues. Juliane Bliem is always involved in the Signum. A noble brandy that contains the 17 best Tyrolean apple brandies of each vintage. All of Tyrol's noble brandy sommeliers determine the best varieties in a blind tasting. They are then stored in oak barrels for a year before being put on sale.

Liquid landscape protection
Juliane Bliem has to buy in a certain amount of fruit. But she pays attention to regionality. She only buys from local fruit growers. Because she sees herself not only as a distiller, but also as a preserver of the landscape. "If we didn't use the orchards, many of them would probably have disappeared by now. Yet there's nothing more beautiful than looking at a blossoming orchard," she says, "and then smelling the fruit from the finished brandy." She processes about four tons of fruit this way each year. Thirteen varieties, including nine regional ones.

Tours and tastings by appointment.