Calling this a cider is a bit of a misnomer. Hans refers
to it as “apfelschaumwein,” or sparkling apple wine.
This superb cider is made from meticulously farmed
apples and is vinified like Champagne, aging it for
18 months on the lees (yeast). A dosage of apple juice
is added to induce secondary fermentation. The result
is a dry apple wine with very fine bubbles that
reveals the complexity and nobility of the apple.
In 1990, Hans Reisetbauer planted his first apple orchard. Soon after, Hans gained notoriety in 1995 by winning “Schnapps of the Year” at the Destillata Specialist Trade Fair. Reisetbauer has been named “Master Distiller of the Year” by the Austrian gourmet guide A la Carte a number of times. Hans Reisetbauer’s dedication to his orchards, obsessive attention to detail in fermentation and distillation, as well as constant quest for new innovations has led him to be considered one of the finest producers of Eau de Vie in the world. In order to control the quality of his products, Hans grows as much fruit and vegetables as possible on his own property, including the grains that go into his vodka, gins, and whiskies. He has also done careful comparisons to find the best water for use in his process, exclusively using spring water from Muhlviertel. As Hans explains, “Temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final
In 1990, Hans Reisetbauer planted his first apple orchard. Soon after, Hans gained notoriety in 1995 by winning “Schnapps of the Year” at the Destillata Specialist Trade Fair. Reisetbauer has been named “Master Distiller of the Year” by the Austrian gourmet guide A la Carte a number of times. Hans Reisetbauer’s dedication to his orchards, obsessive attention to detail in fermentation and distillation, as well as constant quest for new innovations has led him to be considered one of the finest producers of Eau de Vie in the world. In order to control the quality of his products, Hans grows as much fruit and vegetables as possible on his own property, including the grains that go into his vodka, gins, and whiskies. He has also done careful comparisons to find the best water for use in his process, exclusively using spring water from Muhlviertel. As Hans explains, “Temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final
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