Schladerer

History

As early as 1813, Sixtus Balthasar Schladerer began burning fruits in his parents' home. In 1844, his son, Sixtus, married the daughter of the Kreuzwirt, whose inn he took over after moving to Staufen im Breisgau. In 1876, Hermann Schladerer took over the management of the popular inn, the associated agriculture, wine-growing and the distillery.

Production

When processing some types of fruit, a centrifuge is used, which can remove cores. The mash is then cooled in a controlled manner and the distillate is fired several times. The kernels are either dried and then burned, or used in cherry pits for cherry stone pillows.

The storage

After the fire, the distillate is stored for about two years in ventilated stainless steel tanks. Some specialties and rarities are stored for a long time in stone clay pots or ash barrels. During storage, the protection against light, the constant temperature and the intensive exchange with oxygen are particularly important to the operation. After storage, the distillate is reduced to the proper drinking strength, using the water from the house's own source access.

Available from us:

Rarity: Schladerer Altes Zwetschgenwasser - old plum brandy 0,5l

Schladerer Rote Williamsbirne - red Williams pear fruit brandy 0,7l

Schladerer Wildschlehe 0,7l - wild sloe fruit brandy 0,7l

Schladerer Markgräfler Chriesiwässerli 0,7l - cherry fruit brandy 0,7l

Schladerer miniature package 6x0,03l fruit brandy