Traditionally, rowanberry brandy is mainly produced in mountain regions such as Tyrol and Styria. The fact that the production of a brandy from rowanberries is very complex is shown not least by the high prices that have to be paid for the brandy.

The different names of rowanberry brandy

  • Rowanberry brandy (traditional trade name)
  • rowan brandy
  • Rowan fruit brandy

Often the name of the distillery or the region from which the rowan schnapps comes is given in the brand name.

Incidentally, rowan berries are also the raw material for the famous liqueur "Sechsämterdrop", which is produced in the Fichtelgebirge.

Elaborate manufacturing process

Because of its complex production process, rowanberry brandy is a real lover's brandy. The taste is not for everyone.

The yield when burning is not very large. Just two liters of rowanberry brandy are obtained from 100 liters of mash. This is reflected in the high price that has to be paid for a bottle of mountain ash schnapps.

Because of the low yield, it is hardly worthwhile for private individuals to produce rowanberry schnapps themselves.

Fruit brandy or schnapps made from rowanberries

There are two different types of brandy that you can make from rowanberries: fruit brandy and rowanberry schnapps.

Fruit brandies made from rowanberries have a delicately fruity taste, since only berries that have not yet been frosted are used. They have a sweet taste that is a little reminiscent of marzipan.

Rowanberry schnapps, on the other hand, is distilled from rowan berries that were only collected after the first frost. Alternatively, the fruit can also be placed in the freezer for some time. The aroma of the schnapps is rather tart and almost bitter. It tastes a little like bitter almonds.

Prepare rowanberries

Rowanberries contain hardly any water. The ingredients also include parasorbic acid, a preservative that delays the fermentation process.

The rowan fruits must be carefully removed from the cones before processing. They are then either pricked or rubbed so that the aroma is better released.

In addition, water must be added to the mash, since the fruits themselves contain too little liquid. In order for the yeast to rise, the temperature plays a particularly important role in the production of rowan schnapps.

tips and tricks

Rowan berries from cultivated mountain ash are much less aromatic than wild fruits. For a good brandy, wild rowan berries are collected or the mash is mixed with other types of wild berries.

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Vegetable garden