The high quality of raw ingredients forms the foundation for finest quality Erber spirits. Ensuring quality means relying on long-standing partnerships with regional fruit growers. The master distiller personally selects fully ripened best-quality fruits that are free from bruising and traceable to their origin.
The secret to our fine Tirolean spirits and schnaps: double distillation, mountain water from our own spring, and partial storage in wooden barrels.
Before this delicious distillate can finally be enjoyed, 5 phases of the production process must first be completed:
1. Mashing & fermentation: fruits selected by the master distiller are carefully crushed on site in the mash house to break down the fructose prior to the fermentation process, which begins with the addition of yeast to form alcohol. The amount of alcohol produced varies depending on the fruit type and ripeness.
2. Distillation: The next step after mashing and alcoholic fermentation is distillation. During distillation, the fermented mash is processed into a high-percentage distillate. The start mixture that has undergone alcoholic fermentation is heated and the distillate is liquefied again in a condenser by cooling.
3. Maturing and adjustment: After maturation, which can take between one and 20 years depending on the variety, Erber distillates are slowly adjusted to drinking strength with ionised, distilled water.
4. Bottling: In the ultra-modern filling stations with integrated labelling, the distillates are filled into exclusive Erber bottles.
Taste testing is performed according to smell and taste.
Discrimination testing, on the other hand, is a professional tasting using sensory analysis.
The following conditions will ensure that your tasting of finest-quality spirits is a success:
Turning and swiveling a glass in one’s warm hand aerates and warms the distillate so that the full aroma comes to fruition in the nose, mouth and palate.
Fruit spirits are best served or imbibed at room temperature (18 – 22 degrees) so that the aromas can be optimally enjoyed. At lower temperatures, the aroma would be less intense and therefore more difficult to perceive.
Prior to the smell and taste test, a visual test is recommended: If you turn the filled glass carefully, swirling it slightly diagonally around its own axis, fruit spirits of very good quality run very slowly down the inside of the glass in stained-glass-window-like streaks.