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How do they make “Enzian vom Heiligen Berg"?
The hefty roots of the yellow Gentian (gentiana lutea) are dug out of the ground using special hoes in the foothills of the Alps in the autumn. While in the mountains the fresh roots are directly cut up into smaller pieces on a chopping borad in small distilling huts. They are soaked in mountain--spring water and yeast cultures. This mixture is then stored in fermentation vats and the yeast causes the fructose in the roots to start fermenting – it turns into alcohol. This process of fermentation that produces the Gentian “mash” lasts several weeks.
The Gentian “mash” is then distilled in a copper still for a long time and the undesired by-products are removed. In the final stage of the distilling process the crystal-clear “fine destillate” is produced; this is then stored for over a year in barrels made of ash wood – so that its fine, mild flavour can develop.
Experienced distillers and monks then work together, adding delicate touches to the taste, to turn it into the finished product.
“Enzian” is available on the Holy Mount at:
the “Bräustüberl” restaurant, in the monastery shop, at the “Klostergasthof” restaurant and on the guided tours of the monastery distillery.
If you have any further questions about “Enzian vom Heiligen Berg”, please do not hesitate to contact:
Dr. Beate Kocks Lizenzen u. Partnerschaften Presse- u. Öffentlichkeitsarbeit Telefon: +49 – (0)8152 – 376-305 Fax: +49 – (0)8152 – 376-239 E-Mail: kocks@andechs.de
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