WEST STYRIA
Between the Koralpe foothills and gentle ridges, Weststeiermark lives a double craft tradition: vineyards give way to orchards, and fruit becomes Edelbrand through long‑standing farm distilling culture. Historic distilling rights shaped the landscape; today family producers work apricot, plum, rowan or pear with clean mash handling, temperature‑steady fermentation and copper pot or column setups. Slow reduction, resting periods and careful storage replace effects. Instead of loud aromatics, the focus is on precise distillate architecture that makes raw material and origin unmistakably readable.
WEST STYRIA
Between the Koralpe foothills and gentle ridges, Weststeiermark lives a double craft tradition: vineyards give way to orchards, and fruit becomes Edelbrand through long‑standing farm distilling culture. Historic distilling rights shaped the landscape; today family producers work apricot, plum, rowan or pear with clean mash handling, temperature‑steady fermentation and copper pot or column setups. Slow reduction, resting periods and careful storage replace effects. Instead of loud aromatics, the focus is on precise distillate architecture that makes raw material and origin unmistakably readable.
