Manufacturing

Preserving traditional craftsmanship and combining it with modern production processes and techniques. This is the motto of the Lauber distillery in Bruchsal near Karlsruhe

D.he purchasing the fruits, which come from the best growing areas in the region, is an essential part of the quality of our multi-award-winning brandies, liqueurs, gins and spirits. Each type of fruit is processed individually so that the full taste and typical character of the fruit can be found in the distillate. The single-variety fruit that we use is perfectly ripe, carefully harvested and carefully processed in our company without long storage times.

As soon as the fruit arrives at our company, we check the quality and ripeness of the fruit. The sugar and the fruit acid content are determined. The fruit is cleaned using a fruit washer and plenty of water. During this process, branches, stems and leaves are removed by hand at the same time. The stones of the stone fruit and the core of the fruit are separated from the mash with the help of a straining machine, which contains different fine sieves depending on the type of fruit. All that remains is the pulp, which is filled in fermentation tanks and then fermented. The containers have devices for stirring and cooling the mash. In the case of stone fruit brandies, after the fruit has passed through, a small part of the stones is added back to the mash in order to get the typical almond tone in the distillate. By mashing the ripe fruit, the fructose of the fruit is released and alcoholic fermentation begins. During this process, not only is the fructose converted into alcohol, but complex flavors are also transferred from the fruit into the resulting distillate.

When the mash is distilled, the alcohol and the aromatic substances are separated from the solid components of the mash in the first, middle and final stages. Only the middle course is used for the production of our aromatic brandies. The middle course, the heart of a brandy, contains most of the varietal fine aromas as well as the essential oils of the fruit. After the firing, we store the fires for at least 12 months.

The filling and labeling of the fires is still done by hand today. We would be happy to explain the distillate production process to you on a guided tour of the distillery. Just give us a call and make an appointment with us. We look forward to you!

Your master distiller Harald Lauber