Why fruit brandies are the underestimated pinnacle of the craft – and what makes genuine fruit brandies special

We recently had friends visiting. They raved about their holiday in Scotland and its whisky distilleries. Whisky, they said, is something very special, so elaborate and complex, and more difficult to produce than fruit brandies.

Umm, what?!

My pulse immediately started racing.

Imagine...

And no, this isn't about ruining holiday memories or diminishing enthusiasm for foreign cultures. On the contrary: this enthusiasm and passion for the culture and craftsmanship (no matter where) is something we absolutely must preserve.

I'm simply envious. And I'll explain why in this blog post.

Visibility and marketing make a difference

Whisky – especially Scotch whisky – has achieved impressive brand recognition. We all have the same images in our minds: wide meadows, breathtaking hills, rugged coastlines, wisps of fog, wooden casks against stone walls... In Scotland, whisky is embraced, and its export is politically promoted and supported. This is admirable and has rightfully earned Scotch whisky worldwide acclaim.

What about us fruit distillers? We're often small-scale or limited-production distilleries – and we're not even allowed to export our fruit brandies. Fruit brandies are true rarities internationally. Moreover, we're primarily found in German-speaking countries, and specialist literature in English is scarce. This makes it difficult to gain international recognition – regardless of the quality of our work.

We've been around for hundreds of years. And we're often ridiculed. The art of fruit distilling is usually passed down within the family from one generation to the next – as are the fruit trees and orchards, our foundation for distinctive, high-quality brandies.

Our craft has simply always been there. And just because the neighbor has a still or grandpa always had one in his shed, it can hardly be something as special as the still of an enchanted whisky distillery in the Scottish Highlands.

What makes a true fruit brandy?

Before I show you the particular challenges involved in distilling fruit brandy, let me explain what a real fruit brandy actually is. Because there are a great many spirits on the market that, based on their packaging, suggest they are fruit brandies.

The cheapest way: neutral alcohol + flavoring

The legislation grants manufacturers a great deal of freedom – let's call it "food technology creativity". To produce a Williams pear brandy, it would be permissible to mix neutral alcohol with 96% ABV with Williams pear flavoring and water.

A Williams Christ fruit brandy (or fine brandy) must always be distilled from the fermented mash of Williams Christ pears.

The process:

1. The ripe pears are mashed after harvesting.
2. The mash begins to ferment – ​​the fructose it contains is transformed into alcohol.
3. Once the mash has completely fermented, it is distilled.
4. The high-proof Williams pear distillate is then diluted with water to a drinkable strength (e.g., 42% vol).
5. The addition of rounding sugar is limited to 10g (BRENNLUST distillates are generally without rounding sugar – in our opinion, this is an adulteration)

The yield is minimal: From 100 liters of mash (approx. 120 kg of pears) I get about 6 liters of Williams pear brandy at 42% ABV – that's 12 bottles of 0.5 liters each. (See also the raw material list with official customs yield rates .)

• Time-consuming: Tree care, manual harvesting, mashing, distillation – countless steps are required before the distillate gets into the bottle.
• Dependence on nature: We can only mash what nature provides. Sometimes there's a lot of fruit, sometimes little, sometimes none at all. In 2023, we couldn't distill any Williams pear brandy – a severe hailstorm destroyed the entire harvest.
• Seasonal production: We can only produce once a year, in autumn when the pears ripen.
• Low yield: Output is minimal compared to input. From a business perspective, this is a questionable undertaking.

Everyone should know and appreciate genuine fruit brandy and celebrate it as a proud, local cultural asset.

And this vision is not just my personal conviction – it was officially confirmed in 2024: The traditional art of distilling was included in the list of intangible cultural heritage of the German UNESCO Commission.

This means that our time-honored craft is now receiving the cultural recognition it deserves. For me, as a fourth-generation distiller, this is an incredible honor and a confirmation of our work.

As a state-certified distiller and trained fine spirits sommelier, I am familiar with both production processes. But the most credible opinions come from distillers who have practically distilled both spirits and can compare them from their own experience.

I asked my distiller network: "You distill both fruit and whisky. Which of the two is more difficult to distill?"

Fruit brandies are the preserve of our local orchards. They are the passionate expression of a craft with a centuries-old tradition. They reveal the gentle side of our fertile nature, but also the harsh side when weather conditions have left their mark on the fruit.

Fruit brandies are genuine, unadulterated, and honest.

Did you know that a single apple contains over 300 different aromas? Floral, tropical, citrusy, spicy, and nutty aromas – and this isn't just fantasy, it's scientifically proven. Every single aroma molecule is actually present in the fruit.

This diversity makes the world of aromas so wonderfully fascinating – and shows how much nature is in every drop.

What remains for us: Creating visibility

Fruit brandies deserve the same recognition as their internationally acclaimed counterparts. And because we are not allowed to export and don't have a large marketing machine behind us, we have to take action ourselves.

What does that mean?

We need to tell our stories. Share our craft with our customers. Pass on the passion. If we can ignite that spark, we don't necessarily need international stages.

Because it's so much nicer when we have our happy customers right in front of us and see the enthusiasm in their eyes – just like the Scottish distillers get to experience in their distilleries.

I'm not against whisky or other spirits – I have deep respect for any honest craft. But I do wish that fruit brandies would also receive the appreciation they deserve.

And I cordially invite you: Come along, taste real fruit brandies, let yourself be enchanted by the world of aromas. Experience for yourself what it means when over 300 aromas of a single apple are united in one glass.

Because genuine fruit brandies deserve to be known, appreciated, and celebrated.