Reisetbauer
Surrounded by orchards in Axberg, Upper Austria, Reisetbauer turns the idea of schnapps into a premium craft. What began as a traditional farm has been shaped by Hans Reisetbauer into one of Austria’s most modern distilleries—driven by a simple rule: only perfect raw material deserves the still.
Fruit is processed at peak ripeness—washed, crushed and de-stoned—then fermented in stainless steel with strict temperature control. The distillation is classical and uncompromising: double distillation in copper, tight cuts of heads and tails, and a refusal to use sugar or flavouring.
After the run, the spirit is given time to settle and integrate; reduction is gradual, and élevage stays neutral unless ageing truly adds depth. The result feels like a clean window into the orchard: precise, silky and quietly powerful—an eau-de-vie made to sell itself through purity.Reisetbauer
Surrounded by orchards in Axberg, Upper Austria, Reisetbauer turns the idea of schnapps into a premium craft. What began as a traditional farm has been shaped by Hans Reisetbauer into one of Austria’s most modern distilleries—driven by a simple rule: only perfect raw material deserves the still.
Fruit is processed at peak ripeness—washed, crushed and de-stoned—then fermented in stainless steel with strict temperature control. The distillation is classical and uncompromising: double distillation in copper, tight cuts of heads and tails, and a refusal to use sugar or flavouring.
After the run, the spirit is given time to settle and integrate; reduction is gradual, and élevage stays neutral unless ageing truly adds depth. The result feels like a clean window into the orchard: precise, silky and quietly powerful—an eau-de-vie made to sell itself through purity.
