SissiS Erdbeerrausch fruit spirit, 34% vol.

Pure, fully ripe strawberries are carefully freed of seeds and stalks and processed into a pure fruit puree. The fruit mash ferments with the addition of water and a special, taste-neutral yeast culture. During this process, the fruit sugar is converted into alcohol by the yeast. The alcoholic mash is distilled under vacuum. In this complex process, the vacuum in the still lowers the boiling point of the mash and it can be distilled at temperatures as low as 40 degrees Celsius. Less heat means that the fruit aroma is preserved as best as possible. The resulting strawberry brandy is refined in a multi-stage process. The first step is pre-storage in a steel tank, then the distillate is placed in large clay vessels. The clay breathes, some of the alcohol rises as angel share, and the aroma condenses in the remaining distillate. The brandy is now blended with a strawberry spirit. This makes SissiS Erdbeerrausch particularly suitable for mixing with carbonated fillers such as tonic or prosecco. The result is a deep, fruity aroma and a mild finish without the aftertaste on the palate that is otherwise typical of a brandy. Blending with a spirit is not traditionally intended when producing a fine brandy and so SissiS Erdbeerrausch is legally designated as a fruit spirit.