Our fruit makers

The proximity to our fruit farmers has great advantages. A majority know personally and knows where the fruits come from. The short journeys ensure that the basic products are delivered to the distillery ripe and fresh from the tree. Here we introduce our fruit makers:

Michael Woerner - Durbach

In addition to some plums, fruit-maker Michael Wörner supplies mainly cherries. These are characterized by their mature aroma and a high sugar content and thus have the optimal properties for the "use" in the still. The Durbacher calls its own five hectares of cherry trees. On one hectare are around 120 trees. Everybody produces around 300 kilograms of fruit, in exceptional years also unbelievable 500 kilograms: the black varieties Benjamin, Dolleseppler and Schwarzer Schüttler as well as the red Feuerkirsche. The cherry varieties mature for different lengths of time, so that the harvest time lasts five to six weeks. However, as unfavorable weather affects the harvest poorly, Michael Wörner is convinced: "You have to have several varieties to minimize the risk of crop failure and thus be a reliable partner for the distillery!"

Reinhard Männle - Durbach

Auch beim Obstbau spricht man, ähnlich wie bei der Rebe, von wurzelechten Bäumen, im Gegensatz zu denen, die durch Aufpfropfen entstehen, die so genannte Veredelung. „Die veredelten Bäume haben nicht so viel Aroma, daher werden an die Brennerei nur die Früchte von den wurzelechten Bäumen geliefert“, erklärt Reinhard Männle, der neben Kirschen auch Wildpflaumen wie die Löhr- und Haferpflaume und Zibarte anbaut. „Die ist zum Essen zu bitter“, erklärt der Pflaumenspezialist; das liegt an den reichlich vorhandenen Gerbstoffen. 20 bis 25 Jahre sind die meisten Bäume alt, die in Streuobstwiesen stehen. Die wilden Pflaumen kommen oft an Flussläufen und Bächen vor, wo sie in kleinen Gruppen stehen. Sie blühen früher als andere Früchte, werden aber als letzte geerntet, bis in den November hinein. Ein 15 bis 20 Jahre alter Baum trägt 80 bis 100 Kilogramm Zibarten, sagt Reinhard Männle. Ihr Zuckergehalt liegt bei 60 bis 65 Grad Oechlse, in guten Jahren bis 75 Grad Oechsle. Was waren denn gute Pflaumenjahrgänge? Fruchtmacher Reinhard Männle: „2003 und 2007 waren die absoluten Spitzenjahrgänge.XCHARX

Hubert Werner - Sendelbach

Fruit grower Hubert Werner has three hectares of cherry trees and wild plums. "All regional varieties like Dolleseppler and Benjamin. The fir cherries are sweeter than cherries. "The yellow plum with its typical yellow fruit matures in September. This variety is used only for burning, so it does not have to be storable as long as the prunes intended for retail. More important is their taste, and that's just right for a burner. Hubert Werner also manages a few hectares of vines. He knows: "There are good and bad years for the fruit, just as with wine. The frost can thwart your plans. Or if it is too dry. A lot of rain in the maturity can burst the fruits. "

Günter Fallert - Kappelrodeck

In addition to four hectares of fir cherries, grower Günter Fallert also cultivates plums and mirabelles (50 Ar) and Williams pears (40 Ar). In this order, the fruits also ripen. So is the "deadline" for cherries of the 1. July, the Mirabelles are in the middle of August to August, while the Williams pear is ripe in late August. 2011 has postponed the harvest time by 14 days forward, says the Kappelrodecker. Not only in the vines was the flowering unusually early this year. 300 to 400 quintets brings one hectare of fruit trees. While the mirabelles are harvested by shaking the tree three to four times, the Williams pears are picked by hand. "We harvest every other day," explains Günter Fallert. Williams pears are delicate fruits and must be handled very carefully.