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Ginger is a terrible candidate for eau-de-vie, which is precisely why Hans Reisetbauer made one. The root is dramatically low in sugar — almost nothing for yeast to eat — but enormous in aromatics and spice, so Hans developed a patented saccharification process using natural enzymes to convert its starches to fermentable sugar, and in the process became the single largest importer of ginger in Austria. The roots are washed, chopped, and partially liquefied before a long, slow 15 to 20 day fermentation at 19.5°C, followed by double distillation in a Christian Carl copper pot still keeping only the heart, and three years of rest in stainless steel before bottling at 41.5% ABV. The yield is staggering: 35 kilograms, over 77 pounds, of ginger for a single liter. Hans's own description is the best one — "a complex, iridescent mixture of ginger, lemongrass, orange zest, and eucalyptus; dry and darkly aromatic on the palate, with lemony, exotic notes, a very long and piquant finish." K&L's tasters found the bright ginger aroma underpinned by earth, with mouthwatering salinity and heat arriving slowly on the finish, and issued the honest warning: there's none of the sweetness of a ginger liqueur here. Bone dry. Food & Wine has named Reisetbauer among the world's top eau-de-vie producers, citing this bottle by name. A genuine bartender's weapon in a Penicillin or Moscow Mule riff.
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Brand:Chips LiquorSKU:C0010260LTags:Fruit and Veggie, Liqueur, Skurnik, Spirits