The inspiration for this unique accommodation came about in a very typical winemaker fashion during a get-together with colleagues over one or two bottles of wine. While looking for suitable accommodation, Moni and Andreas Rüedi had the fabulous idea of turning real oak barrels into guest rooms for the party venue on their estate. The response was overwhelming, even though comfort was fairly basic at first: small compartments, sleeping bags and shared showers.

It soon became clear to the couple that the concept had real potential. “With the aim of creating a three-star experience, we built eleven barrels to full hotel-room standard – double bed, WC, shower, TV and a view of the garden. Our wine-loving guests enjoy our region, our wines and our very special way of staying overnight,” explains passionate vintner Andreas Rüedi.

Arriving at Weinfasshotel for the first time means stepping into a beautiful scenery of gentle vineyards, charming villages and unspoilt nature. As a certified nature park hotel, it is the perfect starting point for hiking and cycling tours. Rüedi adds: “The nearby Black Forest, the Rhine Falls and Lake Constance are just 30 minutes away by car, making this an excellent base for exploring. As a family of winemakers, it’s also important to us to bring this most beautiful profession closer to our guests and to foster an understanding of why preserving these traditions matters.” Wine tastings are naturally part of the experience, as are personal conversations in a warm, family atmosphere.

Guests particularly appreciate the tranquillity of the region, the rural charm and the genuine feeling of being welcome. And, of course, the excellent wines that can be tasted everywhere. The fact that Weinfasshotel is regularly fully booked from spring through to autumn speaks for itself. Plans for further expansion are already in the works.

Weinfasshotel Rüedi is a truly special place where wine culture can quite literally be experienced even while you sleep – a must for any wine lover.

 
Web: www.rueedi-ferien.ch

Übernachten im echten Weinfass

Mitten im größten zusammenhängenden Weinbaugebiet der Deutschschweiz liegt ein Ort, an dem sich alles um den Wein dreht – bis hin zur Übernachtung. Das Weinfasshotel Rüedi verbindet ländlichen Charme mit einer außergewöhnlichen Idee: Gäste schlafen in großzügig ausgebauten Weinfässern.

Die Inspiration für diese einzigartige Unterkunft entstand, ganz typisch für Winzer, bei einer Zusammenkunft unter Kollegen mit einer oder zwei Flaschen Wein. Auf der Suche nach einer passenden Übernachtungsmöglichkeit war das für Moni und Andreas Rüedi die zündende Idee, für den hauseigenen Partyraum echte Eichenfässer als Gästezimmer zu nutzen. Die Resonanz war überwältigend, auch wenn der Komfort anfangs noch schlicht war: kleine Abteile, Schlafsack, Gemeinschaftsduschen.

Schnell wurde den beiden klar, dass das Konzept Potenzial hat. „Mit dem Ziel, das Erlebnis 3-Sterne-tauglich zu machen realisierten wir 11 Fässer mit Hotelzimmer-Standard. Doppelbett, WC, Dusche, TV und Blick in den Garten. Unsere weinaffinen Gäste genießen unsere Region, unsere Weine und unsere sehr spezielle Übernachtungsmöglichkeit“, erzählt Herzblut-Winzer Andreas Rüedi.

Wer zum ersten Mal im Weinfasshotel ankommt, taucht ein in eine herrliche Landschaft mit sanften Weinbergen, schmucken Dörfern und viel ursprünglicher Natur. Als Naturpark-Hotel ist das Weinfasshotel ein idealer Ausgangspunkt für Wanderungen und Bike-Touren. Rüedi fügt hinzu: „Der nahe gelegene Schwarzwald, der Rheinfall und der Bodensee sind nur 30 Autominuten von uns entfernt. So sind wir ein toller Ausgangspunkt für Erkundungen. Als Winzer-Familie ist es uns auch ein Anliegen, unseren Gästen diesen wohl schönsten Beruf näher zu bringen und das Verständnis für den Erhalt dieser Strukturen zu fördern.“ Weinproben gehören ebenso dazu wie persönliche Gespräche in familiärer Atmosphäre.

Gäste schätzen vor allem die Ruhe der Region, den ländlichen Charme und das Gefühl, willkommen zu sein. Und natürlich die feinen Weine, die überall degustiert werden können. Dass das Weinfasshotel von Frühling bis Herbst regelmäßig ausgebucht ist, spricht für sich. Ideen für eine Erweiterung gibt es bereits.

Das Weinfasshotel Rüedi ist ein rundum besonderer Ort, an dem die Weinkultur selbst im Schlaf erlebbar wird. Ein Muss für jeden Wein-Liebhaber.

The post Weinfasshotel Rüedi: Staying in a real wine barrel appeared first on Discover Germany, Switzerland and Austria.

At the heart of Germany’s northernmost winegrowing region, the Rotkäppchen Experience has, since 2023, transformed historic vaulted cellars into a stage for big emotions. It was here, in 1856, that the brand’s journey began – and today, a 1,400-square-metre interactive exhibition brings its story to life for visitors of all generations. “Rotkäppchen doesn’t just have customers – it has fans,” says Kati Fritzsche, head of the Rotkäppchen Experience World. “The Rotkäppchen Experience World is for our community. A place to experience the brand with all the senses. History comes to life here, and every moment counts. The Rotkäppchen Experience World isn’t just for Rotkäppchen or sparkling wine enthusiasts, but for everyone – lovers of indulgence, those curious about the art of sparkling wine production, or anyone who wants to immerse themselves in our 170-year history.” Unsurprisingly, the experience centre, open daily, draws up to 80,000 visitors each year, nestled between vineyards, cycle routes and hiking trails.

Kati Fritzsche, head of the Rotkäppchen Experience.

From sparkling wine production and the legendary red dress from the TV advert to the latest product Secconade and Germany’s oldest cuvée barrel – there is never a dull moment in this unique exhibition. With over 50 interactive stations, the world of sparkling wine truly comes to life. Visitors become part of the experience themselves: whether trying your hand at riddling, like a traditional cellar master, or sniffing out aromas like a seasoned oenologist.

Rotkäppchen’s nearly 170-year-old heritage proves that tradition and innovation do not have to be mutually exclusive. The striking architectural concept is a case in point: a pavilion featuring 39 stylised sparkling wine glass columns houses the bar, reception and shop – a bold and modern take on brand architecture. Limited editions, such as the premium line Rotkäppchen 1856, are available to sample at the bar, while the shop offers over 60 fan items from wine coolers to local favourites like the beverage Moccaperle.

“We’re incredibly proud that Rotkäppchen has such a loyal following,” Kati Fritzsche adds. “And with this experience, we’ve created a place that fans can call home. Once you’ve visited, you don’t just come back, you become part of the community.”

 
Web: www.rotkaeppchen.de/erlebniswelt

Wo Geschichte herrlich perlt: Die Rotkäppchen Erlebniswelt in Freyburg

Multimedial, mitreißend, markenstark: In Freyburg entfaltet sich die Geschichte von Rotkäppchen als prickelndes Erlebnis für alle Sinne an einem Ort voller Geschichte, Genuss und gemeinsamer Momente. Wer verstehen will, warum Rotkäppchen für viele mehr ist als ein Getränk, findet hier die Antwort.

Im Herzen des nördlichsten deutschen Weinanbaugebiets verwandelt die Rotkäppchen Erlebniswelt seit 2023 historische Kellergewölbe in eine Bühne für große Emotionen. Hier, wo 1856 die Geschichte der Marke begann, entfaltet sich auf 1.400 Quadratmetern eine interaktive Ausstellung, die sich an alle Generationen richtet. „Rotkäppchen hat nicht nur Konsumenten, Rotkäppchen hat Fans”, erzählt Kati Fritzsche, Leiterin Rotkäppchen Erlebniswelt. „Die Rotkäppchen Erlebniswelt ist für unsere Community, um die Marke zu erleben – mit allen Sinnen. Hier wird Geschichte lebendig, und jeder Moment zählt. Die Rotkäppchen Erlebniswelt ist nicht nur für Rotkäppchen- oder Sektfans, sondern für alle. Genussliebhaber, wer Interesse an der Sektherstellung hat oder einfach unsere 170 Jahre alte Geschichte erleben möchte.” Kein Wunder also, dass die Erlebniswelt, die täglich geöffnet ist, zwischen Weinbergen, Radwegen und Wanderpfaden jährlich bis zu 80.000 Gäste anlockt.

Eingangsbereich Rotkäppchen Erlebniswelt, Pavillon und historische Sektkellerei.

Von der Sektherstellung über das legendäre rote Kleid aus der TV-Werbung bis zum neusten Produkt Secconade und dem ältesten Cuvée-Fass Deutschlands, es wird in dieser ganz besonderen Ausstellung nie langweilig, denn über 50 interaktive Stationen machen die Welt des Sekts erlebbar. Als Gast wird man selbst Teil der Ausstellung: man kann zum Beispiel wie ein alter Kellermeister rütteln oder wie ein Oenologe Aromen riechen.

Sektomat: Welcher Sekt passt am besten zum Gast.

Dass sich Tradition und Innovation bei der fast 170 Jahre alten Marke nicht ausschließen, zeigt auch das markante Architekturkonzept: Ein Pavillon mit 39 stilisierten ‚Sektglassäulen’ beherbergt Bar, Empfang und Shop, und setzt ein formstarkes Zeichen für zeitgemäßen Markenbau. Die Bar lädt zur Verkostung limitierter Editionen wie der Premiumlinie Rotkäppchen 1856, während der Shop über 60 Fanprodukte im Sortiment hat – vom Sektkühler bis zum lokalen Getränke-Favoriten ‚Moccaperle’.

Rotkäppchen Erlebniswelt, Vogelperspektive.

„Wir sind unglaublich stolz darauf, dass Rotkäppchen so viele treue Fans hat”, so Kati Fritzsche, „und genau diesen Menschen geben wir mit der Erlebniswelt ein Zuhause. Wer einmal hier war, kommt nicht nur wieder, sondern bleibt Teil unserer Gemeinschaft.”

Deutschlands größtes Cuvée-Fass, Domkeller.

The post Where history bubbles: The Rotkäppchen Experience in Freyburg appeared first on Discover Germany, Switzerland and Austria.

When thinking of Germany, one often associates the likes of wines and beer when it comes to the country’s national beverage of choice. Recently, however, whisky production has been gaining popularity, with many of the distilleries gaining recognition across the continent, and winning many awards.

It shouldn’t come as a surprise. Germany at present has twice as many distilleries as Scotland, with the number rising year on year. With distilleries that are often smaller in scale when it comes to its international counterparts, the country takes a less traditional approach when it comes to manufacturing, creating more varied products.

While Blaue Maus is often cited as the first German whiskey brand to enter the market, back in 1983, it’s the most recently founded distilleries which have been gaining all the attention. Established, and award-winning brands such as SLYERS, Elsburn, and St. Kilian, have been flying the flag for German whiskey over the past two decades.

SLYERS in particular, distilled in southern Germany, is recognised as being the country’s most prominent and successful whiskey brand. Founded around the turn of the century the distillery even has a cask storage facility on a mountain peak, located at over 1,500m above sea level. It’s this region of Germany that has been critical for the whisky industry.

“It all started with fruit brandy, schnapps distillers in the southern part of Germany who started producing a few casks of whiskey on the side,” explains Bastian Heuser, one of the founders of Stork Club, a rye whisky distillery based in the state of Brandenburg.

Stork Club have been distilling rye whiskey in the Spreewald Reserve since 2016. The brand has become one of the best recognised whiskey manufacturers in the region, even going as far as receiving the World’s Best Rye Whiskey award at the World Whiskeys Awards.

In an ever-increasing competitive market with new and developing territories vying for shelf space, it can be difficult to stand out. Stork Club took a very unique approach in order to put themselves on the whiskey-world map.

“For us, we focused on rye, which we believe is especially German,” explains Heuser. “Every German grows up on rye bread, so we thought that should be our niche. It works as a strong European alternative to American whiskey, and works well in cocktails.”

Although more popular Stateside, rye whisky is still quite a unique property in Europe, with few distilleries using the grain. The most popular of which is in Finland called, Kyrö, with other brands such as Stauning in Denmark, and Arbikie in Scotland.

Stork Club also sticks out thanks to its unique artwork, with an image of a stork attached to all products. The stork is especially prevalent as it nests annually in the Spreewald region where the distillery can be found. Stork Club also found success by reaching out across the aisle and collaborating with other brands. Amongst their product range is a Beer-Barrelled edition made in collaboration with Heidenpeters, a Ryezcal with Mezcal San Cosme, and even a newer peanut flavour edition.

“Everything has to be taken in decades with whiskey,” explains Heuser, when asked about the manufacturing process. Many countries have very strict rules regarding production and style, when it comes to their whiskies. Although Germany is a little bit more flexible with their rules, their whisky must be distilled for at least three years in oak barrels. This has a lot to do with Germany’s more temperamental climate conditions, which give the industry more of an advantage.

“We get quite hot summers, and cold winters, which differs a lot from Scotland,” Heuser explains. “This creates an expansion of the alcohol in the casks, which means you do not need to age as long, like they do in Scotland for instance.”

Another thing that sets German whiskey apart from its competitors is the type of casks used. Unlike in Scotland, where everything has to be aged in oak casks, German distilleries have more flexibility when it comes to the type of woods they use. “For us, we use a lot of virgin American and German oak as our casks, as well as walnut, cherry, and other woods, which scotch whiskey distillers can not do.” explains Heuser. “With using different casks, we can achieve a totally different flavour profile that’s more interesting.”

Once distilled, then comes the aging. “We have some more premium-aged products that have reached five years as a minimum age, and we are launching a limited edition that’s seven years old.”

Even though the German market is developing at a fast rate, there are still many opportunities and challenges ahead for many of the manufacturers.

“It’s going to be an interesting time,” Heuser comments, when asked about the future. “We need to communicate better to the German consumer, because Germans are very price driven, especially if it’s not a car. But if it comes from your own country, it’s normally well received.”

One of the steps Stork Club has taken to help push their product further, is the opening of a new bar and micro-distillery in Berlin. The House of Rye is located in the trendy district of Kreuzberg, just 100km away from their distillery. The bar is open to tasting and private events, and hopes to push the brand further in the nation’s mind. The company is also aging a limited edition, Berlin whisky on site.

“The consumers are finding it awesome, and are really supportive,” Heuser explains about the new location. “We’ve had pop-up events, tours and tastings, and now we’re really starting to get traction in Berlin.”

The post German Whiskey Takes Off: How local distilleries are starting to be noticed appeared first on Discover Germany, Switzerland and Austria.

Edelwhite Gin is both a distinctive spirit and a tribute to the UNESCO-protected Entlebuch region. Founded by Barb Grossenbacher as a passion project, Edelwhite Gin began as her thesis as a wine academic, aptly titled “From Botanicals to the Bottle.” Her vision has grown into a handcrafted gin distillery, where each bottle captures the unique flora of the mountain meadows and reflects the alpine essence that makes it truly one of a kind.

Barb personally crafts each small batch of Edelwhite Gin, handling everything from recipe creation to distribution and producing only 200 bottles at a time. Using an alembic copper still, she blends both London Dry and modern gin styles. “A piece of our hearts and souls is in every bottle,” she shares, honouring the legacy of her late friend and original partner, Sandra. After Barb’s appearance on the Swiss equivalent of ‚Dragon’s Den‘, investor Roland Brack came on board, allowing Edelwhite Gin to flourish further. Their latest creation, Rainbow Gin, is currently generating a buzz and winning fans everywhere.

Already a sought-after gem among hotels, restaurants, and gin collectors in Switzerland and Denmark, Edelwhite Gin is expanding with ambitions to bring this Swiss treasure to international and duty-free markets – a journey worth watching.

 
Web: www.edelwhitegin.com

Edelwhite Gin: Ein Schluck Schweizer Alpen

Mit alpinen Botanicals aus dem Schweizer Entlebuch und viel Hingabe vereint Edelwhite Gin Tradition und persönliche Geschichte in jeder Flasche – ein absolutes Must-Have für jeden Gin-Liebhaber.

Edelwhite Gin ist nicht nur unverwechselbarer Genuss, sondern auch Hommage an das UNESCO-geschützte Entlebuch. Gegründet von Barb Grossenbacher als Herzensprojekt, entstand Edelwhite Gin ursprünglich als Abschlussarbeit im Rahmen ihres Weinakademiker-Studiums – unter dem passenden Titel „Aus Botanicals in die Flasche“. Diese Vision wuchs zu einer kleinen Gin-Destillerie heran, in der jede Flasche die einzigartige Flora der Bergwiesen einfängt und den alpinen Charakter widerspiegelt. Das Resultat? Ein wahrhaftig einzigartiger Gin.

Barb macht alles selbst – vom Rezept bis zur Distribution – und produziert nur 200 Flaschen pro Durchlauf. In einer kupfernen Brennblase entstehen dabei sowohl London Dry- als auch moderne Gin-Stile. „In jede Flasche fließt auch Herz und Seele mit ein“, sagt sie und erinnert damit an ihre verstorbene Freundin und Mitbegründerin Sandra. Investor Roland Brack kam nach Barbs Auftritt bei ‚Die Höhle der Löwen‘ (Schweiz) mit an Bord und so floriert Edelwhite Gin weiter und sorgt derzeit mit seiner neuesten Kreation, dem Rainbow Gin, für Begeisterung.

Bereits ein begehrter Schatz in Hotels, Restaurants und bei Gin-Liebhabern in der Schweiz und Dänemark, strebt Edelwhite Gin nun auf den internationalen und Duty-Free-Markt – wir sind gespannt.

The post Edelwhite Gin: A Taste of the Swiss Alps in Every Sip appeared first on Discover Germany, Switzerland and Austria.

As in the whole country, it was almost unbearable in the vineyards of the Rheingau during that summer. “So, we had enough time to work on the new project of designing the EINS-ZWEI-ZERO family,” remembers Jan Schmidt, Managing Director of JJ Leitz. “Our ideas became the first attempts, dozens of attempts turned into the first dealcoholization and finally the filling of the first alcohol-free Riesling from Leitz. The technology is based on the vacuum distillation method whereby the alcohol is gently removed from the wines at around 26°C.”

The first 5,000 bottles, produced on September 1, 2015, were “our APOLLO 11 mission,” raves Schmidt. “We couldn’t wait to hear our customers’ comments and when we sat in a blind tasting with a good friend from England who holds a MASTER OF WINE title and who didn’t immediately notice that the alcohol was missing when she took the first sip, it was clear to us that this was going to be a really big deal.”

Is it the new vintage?” she asked us – and yes, it was the new vintage, and it was also Leitz’s first dealcoholized vintage! Clear aromas meet a finely integrated acidity and combine with elegant freshness to create a perfect moment of enjoyment, turning every sip into a special alcohol-free experience.

Of course, a dealcoholized wine cannot achieve the fineness and structure of a ‘real wine’, but it can create a completely new taste highlight for a more carefree life. Dealcoholized wines are increasingly becoming a part of our daily lives, and they constantly improve through the conscious choice of base wines. In terms of taste after dealcoholization, they also become increasingly ‘dry’ – an attribute that many people associate with ‘real’ wine.

The EINS-ZWEI-ZERO family grew and grew in the following years and was expanded in 2020 with the ZERO-POINT-FIVE-assortment, a fantastic Pinot Noir and a well-structured Cabernet Sauvignon. “We have now also added a very appealing Chardonnay and a fruity Sauvignon Blanc with a lot of exoticism to our range and our dealcoholized reserve wines will set another milestone in the history of JJ Leitz. “It’s really exciting what’s happening – we’re gradually getting closer to the ‘real wine feeling’, closer to the real alternative,” says Schmidt.

 
Web: www.leitz-wein.de

Das Leben genießen – mit weniger Alkohol

Die Erfolgsgeschichte der ‚ZERO HERO(e)´s‘ beginnt im heißen Sommer 2015 – in einem kleinen Restaurant in Sandefjord- zu Gast bei einem der bekanntesten Köche Norwegens – Odd Ivar Solvold. Mit ihm wuchs aus einer Idee für das ideale alkoholfreie Food Pairing, ein Projekt ungeahnten Ausmaßes.

Wie im ganzen Land, konnte man es in jenem Sommer auch in den Weinbergen im Rheingau kaum aushalten. Die Hitze machte allen zu schaffen. „Wir hatten also genügend Zeit, uns mit dem neuen Projekt der Konzeption der EINS-ZWEI-ZERO-Familie zu beschäftigen,“ erinnert sich Jan Schmidt, Geschäftsführer der JJ Leitz GmbH „Aus unseren Ideen wurden erste Versuche, aus zig Versuchen die erste Entalkoholisierung und schließlich die Füllung des ersten alkoholfreien Rieslings von Leitz. Die Technik beruht auf der Methode der Vakuumdestillation. Hierbei wird den Weinen schonend bei ca. 26° C der Alkohol entzogen.“

Johannes Leitz.

Die ersten 5.000 Flaschen, die am 01. September 2015 produziert wurden, waren „unsere APOLLO 11-Mission“, schwärmt Schmidt. „Wir konnten es kaum erwarten die Kommentare unserer Kunden zu hören und als wir in einem blind-tasting mit einer guten Freundin aus England saßen, die einen MASTER OF WINE-Titel trägt und der beim ersten Schluck nicht sofort aufgefallen ist, dass der Alkohol fehlt – da war uns klar, das wird eine ganz große Sache.“

„Is it the new vintage?“ fragte sie uns – und ja, es war der neue Jahrgang und es war zugleich der erste alkoholfreie Jahrgang von Leitz! Klare Aromen treffen auf eine fein eingebundene Säure und verbinden sich mit eleganter Frische zu einem perfekten Genussmoment – der jeden Schluck zu einem neuartigen Erlebnis macht.

Klar, ein entalkoholisierter Wein kann nicht die Feinheit und Struktur eines ‚echten Weines‘ erreichen; aber ein komplett neues Geschmackshighlight für ein unbeschwerteres Leben schaffen. Entalkoholisierte Weine werden zunehmend Bestandteil unseres täglichen Lebens. Sie werden durch die bewusste Wahl der Grundweine stetig besser. In der geschmacklichen Ausgestaltung nach der Alkoholabtrennung werden sie auch zunehmend ‚trockener‘ – ein Attribut, das viele Menschen mit „echtem“ Wein verbinden.

Die EINS-ZWEI-ZERO-Familie wuchs und wuchs in den folgenden Jahren und wurde 2020 durch die ZERO-POINT-FIVE-Produkte, einem fantastischen Pinot Noir und einem gut strukturierten Cabernet Sauvignon, erweitert. „Mittlerweile haben wir auch einen sehr ansprechenden Chardonnay und einen fruchtigen Sauvignon Blanc mit viel Exotik ins Sortiment aufgenommen und unsere entalkoholisierten Reserven werden einen weiteren Meilenstein in der Geschichte der JJ Leitz GmbH setzen. Superspannend was da geschieht – wir kommen allmählich näher an das ‚echte Weingefühl‘, näher an die echte Alternative“, sagt Jan Schmidt.

The post Weingut Leitz: Enjoy life – with less alcohol appeared first on Discover Germany, Switzerland and Austria.

When the Hotel Wetterhorn was brought back to life after nearly 30 years of hibernation, the Sinnvoll Gastro team discovered an ancient-looking manuscript in the vaulted cellar. At the time, Kevin Odermatt, then head chef, began refining the recipe, while Marion Amacher happened to be a guest at the Hotel Wetterhorn.

From her very first taste, it was clear: this was love at first sip. After four years on her own, Kevin and Cindy joined Marion, and today the ‘Heuschnaps Crew’ keeps creating new recipes for both hot and cold drinks centred around their beloved Heuschnaps.

Photo: Michel Giesser, LUMEOS.ch

Led by Kevin, Heuschnaps is produced from carefully selected ingredients, including hay from Vreni Dähler’s meadows in Hasliberg. Its production takes around eight to ten weeks and remains a closely guarded secret.

Heuschnaps is wonderfully versatile – whether as an aperitif, in long drinks, or in fan favourites like the ‘Heu Sour’ and ‘Hot Swiss Mule’, which the Heuschnaps team themselves are especially fond of. The newest addition: HeuGin, a fresh twist that honours tradition with a modern edge.

 
Web: www.heuschnaps.ch

The Heuschnaps-Crew: Cindy, Marion and Kevin. Photo: Dominic Wolf

Ein Schluck Schweizer Tradition

Der legendäre Heuschnaps vereint die alpine Natur und Schweizer Handwerkskunst zu unverwechselbarem Genuss. Ein Schnaps, der nach feinen Bergwiesen riecht und schmeckt? Immer her damit!

Als das Hotel Wetterhorn nach seinem fast 30jährigen Winterschlaf wieder wachgeküsst wurde, entdeckten das Team von Sinnvoll Gastro im Kellergewölbe ein Schriftstück, welches mehrere Jahrhunderte alt zu sein schien. Kevin Odermatt, damals Küchenchef, begann das Rezept zu verfeinern, während Marion Amacher zufällig Gast im Hotel Wetterhorn war.

Hotel Wetterhorn. Foto: Hotel Wetterhorn

Als sie den allerersten Versuch probierte, war klar: Das war Liebe auf den ersten Schluck. Nach vier Jahren Alleingang gesellten sich Kevin und Cindy zu Marion und heute erfindet die ‚Heuschnaps-Gang‘ immer wieder neue Rezepte für warme und kalte Getränke rund um den Heuschnaps.

Unter der Leitung von Kevin wird der Heuschnaps aus sorgfältig ausgewählten Zutaten hergestellt, darunter Heu von Vreni Dählers Wiesen am Hasliberg. Die Herstellung dauert etwa acht bis zehn Wochen und bleibt ein gut gehütetes Geheimnis.

Heuschnaps ist vielseitig einsetzbar – ob als Aperitif, in Longdrinks oder als ‚Heu Sour‘ und ‚Hot Swiss Mule‘, die nicht nur bei Fans, sondern auch beim Heuschnaps-Team selbst besonders beliebt sind. Neu im Sortiment: der HeuGin, eine frische Variante, die die Tradition auf moderne Weise erweitert.

Die Heuschnaps Gang. Foto: Dominic Wolf

The post heuschnaps: A taste of Switzerland appeared first on Discover Germany, Switzerland and Austria.

Having survived a prolonged ban, the tradition of absinthe lives on today in the region, amidst the beautiful Areuse river valley that runs through the Jura Mountains to the French border in Neuchâtel. Nowadays, you can now find several, internationally recognised microdistilleries that still produce traditional absinthe, breathing life back into one of the world’s most notorious beverages.

From the sleepy Swiss village of Noiraigue, you can hear the bells of the free-range cattle milling about the fields beyond the river. Behind the village looms the Creux du Van, a stunning white, vertical rock face, indicative of the region. It’s from here that the Route de l’Absinthe – i.e. The absinthe road – either begins or ends, depending on which way you decide to hike it. The Route de l’absinthe is a 50km that dissects the Val-de-Travers, connecting the French town of Ponatarlier to Noiraigue, detailing the history of the local drink along the way.

The hiking trail is another new addition to help bring tourism back to the region and promote absinthe once again to an international audience, after it was banned for such a prolonged period of time. The route is characterized by its image of the “Green Fairy” (la fée verte), the mystical symbol that’s come to represent absinthe over time, along with an abundance of microdistilleries that farm the regional herbs integral into giving absinthe its powerful flavour. Visitors are even treated to bottles of absinthe hidden in the woods along the route, a tradition passed down from when the drink was still illegal in the country.

But first, let’s first dispel some of the drinks’ many myths. Absinthe does not contain any hallucinogens, nor does it come from the Czech Republic. It is a traditionally made, overproofed spirit made using locally grown, dried herbs, primarily wormwood (Artemisia absinthium), aniseed, and fennel. This gives the overproofed spirit its characteristic, bitter taste, which is often watered down before consumption. And depending on the type of absinthe you’re drinking, it can be enjoyed as both an aperitif or a digestif.

Clandestine distilling

Walking through the valley, you see people at restaurants and bars casually drinking absinthe throughout the day. There is a ceremony on how it is enjoyed. For a start, it is customary to use an absinthe fountain, an ornamental, glass vase, that drips cold water into the drink, to dilute the drink’s potent strength.

“You need to add three parts water, to one part absinthe,” states Claude-Alain Bugnon, from the Distillery Artemisia. Bugnon has been distilling absinthe since the year 2000, even when it was illegal to do so, hence the name of his absinthe, Clandestine. Among the many producers of absinthe in the region, his is one of the best known.

“You can also use the spoon and the sugar,” he says, referencing the customary stainless steel spoon you use when pouring water from the fountain. As per tradition, the perforated spoon is placed with a cube of sugar on top of the absinthe glass, as water slowly drips from the fountain, melting the sugar into the drink below. “It gives you a sweet nose, and helps it give off the aroma, removing the bitterness of green absinthe.”

In addition to Artemisia, you can also visit other well-known distilleries in the region, such as Absinthe-Bovet, Blackmint Distillerie Kübler & Wyss, and just over the border in France, Distillerie Guy. In the village of Môtiers, is the Maison de l’Absinthe, a museum dedicated to absinthe culture, which opened ten years ago. Here one can learn about the history of the drink and how it’s interconnected with the region. There’s also a herbal garden and cocktail bar, which allows you to get directly acquainted with the many flavorful assets of the drink.

All of these institutions are relatively new to the region, breathing life back into the green fairy. In Switzerland, absinthe was banned in 1910, due to fears over public health. It was an embargo that wasn’t to be lifted until 2005. Absinthe also saw similar bans across the world, such as in the United States, and in France.

“Paris was the place to be with absinthe,” Bugnon says about the drink’s relationship with France. “The artists would drink it every day. It was safer to drink than water, and maybe they found some inspiration at the same time. Now Paris has nothing to do with absinthe, as the French are not sure it’s safe to drink or is legal.”

At Artemisia, you can find a white “blanche” absinthe, in addition to the more traditional green variety. “This one we make it after with maceration. It has a less bitter taste, more tasty. It’s more of an aperitif,” describes Bugnon. Bugnon also makes a barrel-aged absinthe, along with an absinthe-flavored artisanal liqueur, adding new variety to the age-old beverage.

Alongside the Route de l’Absinthe is a train line, allowing hikers to cut up the trek and return to whichever point they decide to use a resting point, where it be Noiraigue, Motiers, or Pontarlier. At the train station in Noiraigue is a regional store, specializing in absinthe products. It’s a reminder of not only how important absinthe is to the region, but also the additional products absinthe is used in. Here you can buy a wide-range of absinthe chocolates and desserts, oils, and preserves. There’s also a wide range of literature, and cooking books available. It goes to show that the green fairy is alive and well, having been freed from her spell in the darkness.

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With its commitment to the highest quality, naturalness and regionality, the Manufaktur Jörg has clearly struck a chord with a growing number of consumers who are choosing its outstanding products made from hand-picked heritage apples and pears from the Swabian Alps. The company, which is also actively involved in nature conservation projects to preserve orchard meadows and promote biodiversity, uses traditional craftsmanship to create more than just drinks with unique flavours. The creations are unique taste experiences, made without additives such as industrial sugar, colourings or preservatives. Only selected herbs, flowers and spices are used to enhance the flavour. Manufaktur Jörg Geiger truly stands for naturalness and genuine indulgence!

The latest addition to the non-alcoholic range is the Blanc de Blanc with Chardonnay – an exceptional, star-quality wine with delicate hints of brioche. This wine is a tribute to the sophistication of non-alcoholic alternatives and a testament to the craftsmanship of the Manufaktur Jörg Geiger, expressing the high level of uncompromising taste that can be achieved with non-alcoholic luxury.

 
www.manufaktur-joerg-geiger.de/en
www.joerg-geiger.co.uk

ORIGINAL UND PIONIER: DIE MANUFAKTUR JÖRG GEIGER

Seit 1997 produziert die mittelständische Manufaktur südöstlich von Stuttgart nachhaltige Getränke aus WiesenObst und zählt mittlerweile zu den Marktführern im Bereich alkoholfreie Getränke.

Mit ihrem Anspruch an höchste Qualität, Natürlichkeit und Regionalität hat die Manufaktur Jörg Geiger offensichtlich einen Nerv getroffen, denn immer mehr Verbraucher:innen entscheiden sich für die außergewöhnlichen Produkte. Verarbeitet werden handverlesene alte Apfel- und Birnensorten aus der Region. Schonend und nach traditioneller Handwerkskunst kreiert die Manufaktur, die sich zudem stark für Naturschutzprojekte zum Erhalt von Streuobstwiesen und zur Förderung der Artenvielfalt engagiert, daraus mehr als nur Getränke mit einzigartigen Aromen. Die Kreationen sind unverfälschte Geschmackserlebnisse, die ohne Zusätze wie Industriezucker, Farboder Konservierungsstoffe auskommen. Zur Geschmacksveredlung werden ausschließlich ausgewählte Kräuter, Blüten und Gewürze eingesetzt. Die Manufaktur Jörg Geiger steht für Natürlichkeit und einzigartigen Genuss!

Auf Sterneniveau genießen, dafür steht zum Beispiel der alkoholfreie Blanc de Blanc mit Chardonnay, der seit kurzem Teil der alkoholfreien Vielfalt ist – verfeinert mit zarten Briochenoten. Eine Hommage an die Raffinesse alkoholfreier Alternativen und ein Beweis für das handwerkliche Können der Manufaktur Jörg Geiger sowie das hohe geschmackliche Niveau, das alkoholfreie Genussmomente erreichen können – und das ganz ohne das Gefühl von Verzicht.

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The annual festival is a celebration of Bavarian traditions, filled with music, dancing, great food, and a variety of amusement rides for the entire family. Let’s delve into the rich history and exciting highlights of Oktoberfest in Munich so you don’t have to plan your visit and can dive in straight away when you visit.

Photo: München Tourismus, Werner Böhm

History

The origins of Oktoberfest date back to October 12, 1810, when the Bavarian Crown Prince Ludwig (who later became King Ludwig I) married Princess Therese of Saxony-Hildburghausen. The citizens of Munich were invited to celebrate the royal wedding on the fields in front of the city gates, now known as Theresienwiese (Therese’s meadow). The festivities included horse races, beer, and food stands, marking the first Oktoberfest. Over the years, the festival grew in popularity and expanded to include various amusement rides and attractions, becoming the iconic event it is today that attracts around 7.2 million revellers annually.

Photo: München Tourismus, Jan Saurer

The event’s name ‘Oktoberfest’ might be confusing to some as the two-week festival always starts in mid-September. According to the festival’s website, the reason behind the name is quite straight forward: “Because the weather in October was usually already cooler and the days are significantly shorter, one let the Oktoberfest begin in September. Since 1872, (it has) always (been held) on the first Saturday after September 15 until the first Sunday in October.”

Photo: München Tourismus, Frank Stolle

What to wear

Attending Oktoberfest is a unique and exciting experience, and one of the most important aspects of preparing for the event is choosing the right outfit. Traditional Bavarian attire, known as ‘Tracht’, is highly encouraged at Oktoberfest and adds to the overall festive atmosphere. Oktoberfest is a vibrant and lively festival that celebrates Bavarian culture and traditions. Here’s a guide on what to wear at Oktoberfest.

Dirndl for Women: A dirndl is the traditional dress worn by women at Oktoberfest. It typically consists of a bodice, blouse, full skirt, and apron. Dirndls come in a variety of colours, styles, and lengths, so you can choose one that suits your taste. Make sure to tie the bow of your apron on the right side if you are single, and on the left side if you are taken or married.

Photo: München Tourismus, Frank Bauer

Lederhosen for Men: Lederhosen are the traditional leather breeches worn by men at Oktoberfest. They are usually accompanied by a checkered shirt, suspenders, knee-length socks, and Haferl shoes. Lederhosen come in various shades of brown and can be paired with a trachten shirt or a traditional shirt for a complete look.

To complement your outfit, consider wearing a traditional Bavarian hat, such as a fedora or Tyrolean hat for men, and a floral wreath or hat for women. Adding accessories like a feathered hat pin, traditional jewellery, or a cute handbag can enhance your overall look. Comfortable shoes are a must for Oktoberfest, as you will be walking and standing for extended periods. Traditional Haferl shoes for men and flats or comfortable boots for women are good choices. Avoid wearing stilettos or brand new shoes, as they can be uncomfortable on the festival grounds.

While dressing in traditional Bavarian attire is encouraged, it’s important to note that wearing costumes or outfits that mock or misrepresent Bavarian culture is frowned upon. Stick to authentic Tracht to show respect for the festival and its traditions.

A proper Bavarian meal – veal sausage, pretzel and a beer. Photo: Photo: München Tourismus, G Standl

What to drink

Oktoberfest, the world’s largest beer festival held annually in Munich, Germany, is famous for its lively atmosphere, traditional Bavarian cuisine, and of course, a wide selection of delicious beverages. While beer is undoubtedly the star of the show at Oktoberfest, there are also many other traditional German drinks to enjoy during the festivities.

Of course, beer is the undisputed king of Oktoberfest. Visitors can enjoy a variety of traditional German beers, including Märzen, Helles, and Weißbier. The beer served at Oktoberfest must conform to the Reinheitsgebot, the German beer purity law, which stipulates that beer can only contain water, barley, and hops. Some of the most popular breweries at Oktoberfest include Hofbräu, Augustiner, Paulaner, and Löwenbräu. Radler, a refreshing beverage made by mixing beer with lemonade or soda, is a popular choice for those looking for a lighter alternative to traditional beer. Radler is the perfect drink for a hot day at Oktoberfest, offering a crisp and citrusy flavor that is both thirst-quenching and easy to drink.

Photo: München Tourismus, G Standl

For many attendees, one of the highlights of Oktoberfest is enjoying traditional German beer while revelling in the festive atmosphere. When it comes to what to drink at Oktoberfest, there are a few key options that stand out, with the most iconic being the ‘mass’. The ‘mass’ (pronounced mahss) is a staple of Oktoberfest, and it refers to a one-litre (approximately 33.8 ounces) glass mug of beer. This hefty mug is a quintessential part of the Oktoberfest experience and is often adorned with the brewery’s logo or the festival’s official design. The most common type of beer served in a mass at Oktoberfest is the Märzen, a malty and slightly sweet amber lager that is brewed specifically for the festival.

Photo: München Tourismus, Tommy Loesch

For those who want to keep a clear head, the Apfelschorle is a non-alcoholic drink made by mixing apple juice with sparkling water. This refreshing beverage is a great choice for visitors who want to stay hydrated and enjoy a fruity drink without the alcohol content. Apfelschorle is commonly enjoyed throughout Germany and is a popular option at Oktoberfest for those looking for a non-alcoholic alternative.

When it comes to enjoying your drinks at Oktoberfest, it’s important to remember that the mass is not just a vessel for beer but also a cultural symbol. The proper way to hold and drink from a mass is with one hand on the handle and the other supporting the bottom of the glass. Prost (cheers) is the traditional German toast that is heard throughout Oktoberfest, and clinking glasses with a hearty prost is a must-do when enjoying your beer.

Photo: München Tourismus, Christian Kasper

What to eat

Oktoberfest is not just about beer – it’s also a celebration of Bavarian culture, music, and food. One of the highlights of Oktoberfest is the delicious traditional German cuisine that is served at the festival. From hearty meats to sweet treats, there is something for everyone to enjoy at Oktoberfest. No trip to Oktoberfest is complete without indulging in a giant, salty pretzel, for example. These warm, soft pretzels are the perfect snack to enjoy while wandering around the festival grounds. Be sure to pair them with some mustard or Obatzda, a creamy cheese dip made with ripe Camembert cheese, butter, onions, and spices. It has a rich and tangy flavor that pairs perfectly with beer.

Of course, Oktoberfest is a sausage lover’s paradise. From bratwurst to currywurst, there are a variety of delicious sausages to choose from. Whether you prefer your sausage grilled or fried, you are sure to find a tasty option at one of the many food stalls at Oktoberfest. For meat lovers, the traditional Schweinshaxe (roasted pork knuckle) is sure to be a highlight. The pork knuckle is roasted to perfection, resulting in crispy skin and tender, flavorful meat. Schweinshaxe is often served with sauerkraut and potato dumplings, making it a hearty and satisfying meal.

Other dishes that should be tried are Leberkaese, a traditional Bavarian meatloaf, potatoe salad, and schnitzel, a breaded and fried cutlet of meat. As dessert, roasted almonds or a slice of Apfelstrudel, or apple strudel, is a great way to end your culinary Oktoberfest journey.

Munich also has a lot more to offer for visitors, such as the Cuvilliés Theatre. Photo: München Tourismus, Vittorio Sciosia

What to do

While the festival kicks off with a parade featuring traditional Bavarian costumes, marching bands, and horse-drawn beer wagons – a highlight for the entire family, the Oktoberfest has several carnival rides and attractions on offer for all ages. From roller coasters to bumper cars and ferris wheels, the Oktoberfest is, at its core, a fun amusement park. Of course, the beer tents are highlights not to be missed. Here, visitors from all over the world drink beer, laugh and dance on the tables until the early hours. Each tent represents a different brewery.

Another highlight of the Oktoberfest in Munich is the traditional ‘Trachten- und Schützenzug’, a costume parade that sees thousands of participants dressed in traditional Bavarian clothes. For those seeking to really feel Bavaria’s essence and learn more about its culture, this is a great event to visit.

Photo: München Tourismus, Christian Kasper

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