NUSBAUMER Framboise

The raspberry is a fragile fruit with subtle aromas. Because of its low sugar content, it must first be macerated in grape brandy. After macerating for a month, at a rate of 8kg of fruit per litre of alcohol, we distil the eau-de-vie using traditional methods in one of our four small copper stills. This eau-de-vie is then aged in stainless steel barrels for 2 years to retain the freshness of the fruit. At the end of these two years, we reduce the alcohol to 45° using water from our own Vosges spring. This water, which flows through a subsoil of violet schist, is extremely pure and gives the brandy a singular strength.