This blackcurrant brandy, known as Schwarze Ribisel, is meticulously crafted in Tyrol using three exceptional varieties. The fruit is hand-harvested under strict criteria, ensuring only the finest berries that ripen in early July. The quality of the climate in Styria allowed for a successful transplant of the bushes. Up to 30 kg of red fruits are needed to produce one liter of this refined brandy, demonstrating its exquisite quality. After careful distillation, this young brandy transforms into a noble, fruity, and complex drink during maturation. Ideal for sipping or paired with a good dessert, this brandy promises to delight any connoisseur.