Founded in 1995 by Hans Reisetbauer, the Reisetbauer distillery in Axberg, Upper Austria, has established itself as a renowned name. A special feature of the distillery is its focus on sustainable agriculture: all raw materials needed for production are organically grown and harvested on their own fields. The entire process, from bottling and labeling to packaging the bottles, is carried out manually and with the utmost care. With the entry of Hansi Junior, the company underwent a modernization reflected in new packaging, labels, and brand name designs, uniting tradition and innovation.

The apricot varieties "Klosterneuburger," "Ungarische Beste," and "Bergerouge" are harvested from July to mid-August on a 4-hectare plot in Feuersbrunn am Wagram, owned by Bernhard Ott. Due to their delicacy, careful harvesting at optimal ripeness is required for the apricots, which can involve up to 14 passes per tree.

At the Reisetbauer distillery, these carefully selected and fully ripe apricots are then processed: the fruits are crushed, the pits removed, and the resulting apricot pulp is referred to as mash. Approximately 16.5 kg of these apricots are needed to produce one liter of apricot brandy, which underscores the high quality standards and care in the production process.

Award:

- falstaff Bar Guide 2025 - Hans Reisetbauer as International Distiller of the Year

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