The sour cherry, also known as Prunus cerasus, thrives in the sunny regions of western Styria and impresses with its delicate and refreshing fruity notes.

The cherries, which gleam bright red at harvest, are characterized by their juicy, sweet-sour, and aromatic flesh. The farmer puts a lot of effort into it, as he carefully picks each individual cherry by hand – this only happens when the fruit has reached its optimal aroma and the ideal sugar-acid ratio. After fermentation, the mash is carefully distilled in copper stills. The resulting distillate is then stored for at least ten years in open glass carboys. During this time, the intensity of the alcohol decreases, and the schnapps can quietly develop its optimal drinking maturity.

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