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Inside World Spirits © Episode 3: Pilot-Video 1, Otto Retzer, Wolfram Ortner, Monika Tinnauer

| Inside World-Spirits

Inside World Spirits © Episode 3:
Pilot-Video 1, Otto Retzer, Wolfram Ortner, Monika Tinnauer

Can be streamed (in German with English subtitles) in the protected area - directly at

Everything revolves around the subject: Schnapps, glasses, spirits and the spirit behind them

  • Talk partners: Otto Retzer - Actor and director
  • Special guest: Monika Tinnauer, Distiller, Austria
  • Botanical: St. John's wort, Karin Schlieber
  • Wolfram Ortner - 20 minutes of exciting and profound presentation

Products/ spirits:

  • Kriecherlbrand (the ancient plum), Apricot Brandy Reserva and Red Williams Pear Brandy
  • All from Fruchtbrennerei Franz Tinnauer, Austria

Brand new format, 15-minute episodes, expert information and entertainment on a "spiritual" basis, celebrity and distiller talk, journey through the botanical gardens of the earth, sensory evaluation of the world's best spirits.

Exclusive to ⏩ ⏪

👉 Just register and watch the episode in full length:

#InsideWorldSpirts #Spirits #Wolfram Ortner #World-Spirits Award #TastingSpirits #Himbeere #FranzKlammer #KärntnerSkiIdol #GeorgRippel #BrennereiPirker #Basilikum #PatrickAltermatt #OttoRetzer #MonikaTinnauer # FruchtbrennereiFranzTinnauer #Kriecherlbrand #MarillenbrandReserva #RoterWilliamsbirnenbrand #Johanniskraut #KräuterhexeKarinSchlieber

Background-Informationen zur Folge:

Otto Retzer is a true bird of paradise, society lion, actor, film director and producer - he grew up in the Carinthian Görtschitztal, was also a restaurateur and came to film via many stations, where he was also seen together with Thomas Gottschalk and Mike Krüger. And: He also loves - along with his wife Olivia - high-quality spirits.

Produkte/Spirits & Destillerien

Franz Tinnauer: Styrian superstar

The fruit distillery is a traditional, certified family business run by Franz Tinnauer together with his daughter, Monika. Margarethe is the heart and soul of the residential buildings which nestle on the beautiful Mount Gamlitzberg. Following the motto TASTEFUL. STYRIAN. STRONG. distillation takes place entirely from the fruit itself and exclusively in a double distillation procedure to make the richest, fruit-concentrated distillates. In addition, only regional fruit varieties are processed, which mostly come from their own land – quality is, of course, the most important factor. As it is the understanding in the business that alcohol is a carrier for all aromas, all fine distillates contain over 40% alcohol by volume.

The high-proof distillate of approx. 80% alcohol by volume is stored for at least one year, and then there are five graduation levels: Classic – aromatic and very fruity as a clear distillate, at least one year old, at least 42% alcohol by volume; Reserve – at least two years old, at least 50% alcohol by volume; Reserve Zigarrenbrand cigar brandy – at least three years in French oak barrels, at least 50% alcohol by volume; Grand Reserve – special vintages, clear brandies, at least three years matured, cigar brandies stored in barrels at least five years, usually above 60% alcohol by volume. In the product range, which also includes liqueurs and spirits, there is something for every taste, be it mild, sweet or very strong.

95,3 WOB-Punkte – Rote Williamsbirnenbrand 2018 L: 1215 - Double-Gold
Fruchtbrennerei Franz Tinnauer, Österreich-8462 Gamlitz,
Fragrance: Most intense ripe variety stylistics, beeswax, vast wealth of aromas, typical perfumed aromas, a lot of fruit ester, citric freshness, banana, rosewood, nutty, peely, delicately woody and stalky, exotic nuances, passion fruit, bitter oranges. Taste: Opulent type of fruitiness, almost candy drop-like, freshly grated pears, juicy and creamy, honey, very berry-like and estery basic notes, green and peely spiciness, nutty tartness, basil, floral notes, minty freshness, very dense, long on the palate. Volume: 350 ml, Price: 35 EUR

95,3 WOB-Punkte – Marillenbrand Reserve 2012 L: 1138 - Double-Gold
Fruchtbrennerei Franz Tinnauer, Österreich-8462 Gamlitz,
Fragrance: Very compact, ripe variety style, brilliance covered slightly by alcohol, elegant freshness and fruit ester, some citrus, raspberry, cherry, plum, vanilla, rose petals, caramel, white chocolate. Taste: Strong as an ox, powerful taste experience, complex style, jammy and drop-like texture, blackberry, honey, roasted almonds, floral touch, dark chocolate, delicate extract sweetness, slightly green and minty, warming pressure in the finish. (Spirit of the Year 2019)

95,3 WOB-Punkte – Zwetschken Zigarrenbrand Reserve 2008 L: 1193 - Double-Gold
Fruchtbrennerei Franz Tinnauer, Österreich-8462 Gamlitz,
Fragrance: Plentiful estery plum and wood aromas, plum, blackberry, dried questch plums, raisins, rum and coconut notes, vanilla, citrus, cinnamon, a lot of dark chocolate, leather, floral notes, violet, subtle green reflections. Taste: Classic expression, exciting interplay of sweetness and tannin, wild plum, rum-like appeals, well-balanced use of wood, coconut, orange, caramel, dark chocolate, compact body, delicately yeasty wood and fruit sweetness, powerful, very long finish, an harmonious match to medium-strength and strong cigars. (Spirit of the Year 2019): . Volume: 350 ml, Price: 31,5 EUR

Obst-Spirituose, Schnaps, Brandies und Geists

Spirit is the umbrella term for any type of alcoholic beverage bottled with a minimum alcohol content of 15% vol., and whose alcohol originates from distillation of fermentation of agricultural ingredients. Finished products can be obtained by distillation, maceration or by mixing alcohol (ethyl alcohol of agricultural origin and / or distillate of agricultural origin) with flavorings.

When it comes to the making of fruit brandies, there are different production methods which results in correspondingly differentiated qualities. The highest quality product is always the 100% distillate, but this is not a legal but a personal definition. This is honored by the best distillers on a voluntary basis.

Fruit brandy – Geist – Spirituose: the quality gradation of fruit spirits

Fruit Spirituose

According to EU law, at least 5 kilograms of fruit is required for 20 liters of alcohol and the use of flavorings and rounding by sugar is allowed. The fruit does not have to be displayed on the label, the alcohol content must be at least 25% vol. be.

The production of a Spirituose in comparison to a spirit is more expensive, as the industry does not have to buy alcohol. It is also possible to use not so high-quality batches of fruit brandies that are produced in the production of high-quality spirits or 100-% distillates and which cannot be used for this purpose – industrial alcohol is cheaper in purchasing.

Therefore it is much more difficult to produce a high-quality Spirituose than a Geist.


The product may be mixed with up to two thirds of neutral alcohol derived from the agricultural origin. If the amount of alcohol originating from the name is mentioned, the term ' Spirituose ' must not be used.

Spirituose or fruit brandy are an Austrian specificity in the EU. Behind the production of these products is a special and particular concept. The entire production process gears towards the production of a spirit drink with the aim  the type of spirit drinks with 100% distillates are not to be compared – in terms of price and quality.

Since fruit spirits blend have a higher proportion of distillate with neutral alcohol of agricultural origin, the selling price is higher than that of a spirit.

.... Fruit brandies from maceration and distillation

This type of distillate (often proceeded by the name of the fruit used or the raw material used) is a spirit drink, which begins with macerating unfermented fruits and berries or vegetables, nuts or other herbal substances such as herbs or rose petals in ethyl alcohol of agricultural origin and subsequently distilled to less than 86% vol. in alcohol yield. Distillates may not be flavored afterwards and the minimum alcoholic strength must be 37.5% Vol.

All berry fruits, especially raspberries or strawberries, have a very low sugar content and therefore low alcohol content after fermentation. Yielding the alcohol in the traditional Gärverfahren is therefore not very productive and makes the product exceptionally expensive as a 100-% distillate – but high-quality.

The most common types of fruits are: apricots, bananas, blackberries, Cythera plums, rowan, strawberries, rose hips, blueberries, raspberries, elderberries, hog plums, passion fruits, redcurrants, blackthorns, blackcurrants, holly berry, and rowanberries. Even nuts or exotic / tropical fruits are "nibbled".

Maceration is the oldest method of making spirits, extracts and extracting ingredients. The application for the production of fruit and fruit spirits is still rather young. At the beginning of this century, another process of raw material processing has found its way into the distilleries - the maceration: instead of the natural production of alcohol by fermenting fruit, the harvest-fresh berries or fruits are added to pure alcohol. The fruits are conserved in this way and the added alcohol absorbs the aromas. The fruit-alcohol mixture is distilled after about two days. The alcohol used for the transfer must be neutral and without any external taste and have an alcoholic strength of 96% vol. respectively. The use of a fruit brandy or Korn (cereal distillate) etc. is not allowed.

Blends of Geists with other distillates may not contain any reference to the fruit in question or to origin from a particular geographical area.

The yield is enormous: with a processed amount of 1000 liters of pure alcohol and 5000 kg of raspberries you get about 2500 liters of raspberry Geist with 40% vol.
With 5000 kg of fermented raspberry mash, the yield of the distillation is only between 150 and 300 liters of 100% distillate with 40% vol.

There is a great sensory problem in the brandies, since both for instance fresh, anointed as well as fermented berries may be used. In the case of complete fermentation of the fruit, a distillate is indistinguishable from a 100% distillate !!!


Are formed (like the distillates) by maceration and distillation, whereby the quantity of the fruit or the fruit used is not defined (berries, blossoms etc.) - the alcohol has only over 37.5% vol. Be alcohol.

Fruit Spirituose
May have a distillate portion of the significant fruit - but does not have to. It is flavored and must therefore also be declared as follows on the label. Fruit Spirituose with apricot flavor (flavored spirit).


As a spirituous drink in particular a "liquor", a product must be designated, which is not defined by various regulations - in terms of production, alcohol gradation, etc. A Williams schnapps with 25% vol. can not be described as a brandy - it must be labeled as a Spirituose (spirituous drink).

The Swiss "Vieilles"

Vieilles has nothing to do with the name Vieux (old, aged), as it is used for rums, but denotes a spirituous drink with a sugar content of at least 20 grams per liter and an alcohol content of at least 15% vol.
The products get the color from barrel storage or the use of wood chips, pickled fruits or caramel. The range on the market goes from apple to pear and raspberry to plum. Some producers interpret "Vieilles" as "Vieux" and offer fantastic barrel-aged products.

Quelle: © by WOB

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