Distilled following an ancient Tyrolean tradition. In Austria, Switzerland, southern Germany, and the French region of Alsace, a type of Schnaps called Obstler or Obstbrand is very popular.
The main kinds of fruit used for Schnaps are apples, pears, plums, and cherries. Apricots are another popular fruit; they are used to make an Austrian Schnaps called Marillenschnaps. Apples are used along with pears to make a fruit brandy called Obstwasser. Pears are used to produce Poire Williams (Williamsbirne); plums make Zwetschgenwasser, and cherries make Kirschwasser. All schnapps and liqueurs produced in Tirol, used for distilling only local pomace! Think that to get 9-12 liters of grappa need 100kg of fresh pomace.
The main kinds of fruit used for Schnaps are apples, pears, plums, and cherries. Apricots are another popular fruit; they are used to make an Austrian Schnaps called Marillenschnaps. Apples are used along with pears to make a fruit brandy called Obstwasser. Pears are used to produce Poire Williams (Williamsbirne); plums make Zwetschgenwasser, and cherries make Kirschwasser. All schnapps and liqueurs produced in Tirol, used for distilling only local pomace! Think that to get 9-12 liters of grappa need 100kg of fresh pomace.
