‘In my small manufactory, I produce around 3,000 litres of perry every year. I harvest the fruit with great enthusiasm from my own orchards, which I tend in the middle of the Swabian Alb biosphere reserve – a place whose unspoilt nature can be felt in every single drop of my cider.
With a great deal of sensitivity, love for the product and a large portion of experimentation, I create high-quality cider-related products day after day. The cider that I offer in the ‘Alte Destillerie an der Kelter’, the ‘Kelter 10 Beuren’, not only delights connoisseurs worldwide – it is unique in its variety, quality and character. By using the best ingredients and a love of the craft, we are opening up a new era with this cider. Our young company has spent a lot of time perfecting this very special cider.
The passion for the craft and the maturation in stainless steel barrels bring the ‘Kelter 10 Beuren’ DNA to life. This brings out the best in the fresh fruit flavours. The ‘Swabian original varieties’ Gelbmöstler, Schweizer Wasserbirne, Oberösterreichische Weinbirne, Champagner Bratbirne and Wilde Eierbirne in particular combine a special diversity that gives the cider an exceptionally fruity flavour. The sweetish Gelbmöstler pear forms the main flavour, which is refined by a pleasant wine bouquet.
Fruity tones dominate, emphasised by a hint of meadow herbs. The overall result is fresh, yet sophisticated – a true discovery for all cider lovers.’
