Brennerei Arno Pauli

Direct sale during opening hours or by telephone appointment!

Fruit brandies | Grain brandies | GIN | Core fruit brandies | Liqueurs | Special brandies | Stone fruit brandies

Gin Liqueur AP-orange

Gin AP-red, pink, gold, bronze, blue

Masterwort

Hazelnut liqueur

Limoncello liqueur

Noble fruit brandy in wooden cask

Quince brandy

GIN Reserve

Signum

GIN di Tre Gime

Whisky, Rum

Sloe brandy

Fruit brandy

Tyrolean bock beer brandy in wooden cask

Blood orange liqueur

Gentian

Swiss pine liqueur

Coffee brandy

Orange spirit

Herbal liqueur

Berry liqueur

Tyrolean bock beer brandy

Rowanberry brandy

Pomace brandy in wooden cask

Gewürztraminer pomace brandy

Raspberry brandy

Plum brandy

Mirabelle brandy

Apricot brandy

Lohr plums brandy

Cherry brandy

Red Williams

Swiss pine brandy

Plum in wood

• Noble brandies do not belong in the refrigerator, but are served at room temperature between 18 and 22 degrees.

• For tasting noble brandies, round glasses with a stem and a neck that tapers upwards, known as a funnel, are used.

• A short visual inspection is recommended before the smell and taste test.

• Bouquet – or also flower – is the olfactory impression. This is achieved by sniffing the brandy – taking quick inhalations with the nose close over the glass rim – as this optimally swirls the aromatic components in the nasal and throat area.

• A small sip, rolled slowly back and forth in the mouth, starts the flavor experience. The taste receptors can be intensified by careful slurping and especially stimulated by additional inhaled air.

• If the eyes are closed during this, the remaining senses can focus even more on the impressions of the spirit enjoyment.

• Eye, nose, and palate unite to create an overall impression. It should now be clear what fruit and quality are present in this "sample."

The art of distillation is about filtering and refining the so-called middle run, the heart of the distillation. 

As far as current research can be reviewed, the history of distilled alcoholic beverages begins in the 12th century in Italy. Of course, other cultures had long known various forms of distillation before that. Distilling fruit products is part of the culture of countries bordering the Alps or their foothills. Centuries ago, fruits were utilized from Hungary through Alsace to Normandy.