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Ziegler
The fine fruit distillery Gebr. J. & M. Ziegler GmbH, founded in 1865 in Freudenberg am Main, represents the art of distillation at its most accomplished.Ziegler is today one of the best fruit distilleries in Germany. Managing director

Alain Langlois and master distiller Jürgen Marré guarantee this. They are committed to the tradition of the company and know that the pre-requisites for fruit of excellent quality are origin, soil and climate. Only if these conditions are fulfilled can eau de vie of exceptional quality be produced.


REGION/HISTORY
Ziegler was founded in 1865 as a brewery with the right to distil. Today the
distillery remains on the original site. The former tavern has been converted to
accommodation for the master distiller.

THE ORIGIN OF OUR FRUIT
Ziegler distillery works with contracted fruit farmers. We guarantee to buy their products and monitor their cultivation methods.
For our fruit distillates we use only fully ripe, undamaged fruit.
Wild fruit such as wild cherries, wild sour cherries, wild mirabelle plums, wild
quince, wild plums, sloes and elderberries is supplied by our cone-pickers, who know exactly where these trees and bushes grow wild.
We buy fruit from all over Europe, as the quality varies greatly in every region

FRUIT PROCESSING
After delivery the fruit is checked for ripeness and cleanliness (bruised or rotten parts). It is then sorted by hand.
A machine removes leaves, stems and twigs, after which cores and stones are removed, also mechanically. In some cases stones are then added again for the fermentation process. The fruit is then mashed and ferments at a constant temperature of 18° C in order to preserve the primary fruit aromas. The fermentation tanks, which have built-in mixers and were developed specially for us, are computer-controlled 24 hours a day to cool or warm the mash as needed.

DISTILLATION AT ZIEGLER
The Ziegler distillery operates the double-distillation process: raw distillation, then fine distillation.
The mash is gently heated by steam in vats with mixers and the raw distillate is
produced. The second distillation processes yields the refined distillate, of which we retain only the heart, the Ziegler fine eau de vie.
The separation of the heart of the distillation run is performed, as it has been for centuries, byhuman senses. The master distiller´s nose decides

MATURING
All distillates have to be stored after production in order to mature. For products of berries and pome fruits the period of maturation is at least three years, for stone fruit at least five years.
The classic products mature in stainless steel tanks, our berry eaux de vie and
rarities in glass vessels in the cave cellars and the cigar eaux de vie in oak and chestnut casks.
During maturation the distillates are continuously monitored. Before bottling the eaux de vie are diluted to drinking strength using spring water from our own well.
This process is known as the marriage. After that the eaux de vie need to lie for a further period.

ZIEGLER PRESENTATIOM
Our eaux de vie are bottled by hand, after which labels and decoration are applied, also manually, the corks are sealed by hand and the bottles are packed – the work of craftsmen.
All bottles have to lie once more for some time before shipment


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