The Rochelt fruit distillery - handcrafted perfection from the Tyrolean Alps
High up in the Tyrolean mountains, far away from industrial mass production, the Rochelt fruit distillery produces one of the best brandies in the world. What began as a small family distillery over 40 years ago is now an internationally acclaimed institution of artisan spirits production. Every bottle of Rochelt tells a story of devotion to nature, the patience of ageing and a passion for authentic flavours. Fruit brandy is not produced here - here it is created with Alpine precision and artistic flair.
The origins of a distillery legend
The story of the Rochelt distillery does not begin in a gleaming laboratory, but in Hans Rochelt's modest garage in Absam near Innsbruck. As an enthusiastic amateur distiller, he experimented with regional fruits in the 1970s, always in search of the perfect distillate. His motivation was never commercial success, but the pure joy of the craft. However, word quickly spread about the exceptional quality of his brandies - especially among top chefs and spirits connoisseurs, who discovered a previously unknown purity and complexity in Rochelt's creations.
Today, son Thomas Rochelt runs the company with the same philosophical approach: every brandy should capture the essence of the fruit in concentrated form. "We are not producers, we are translators," is how he describes his work. "Our job is to translate the language of nature into spirits."
The philosophy: from blossom to spirit
What sets Rochelt apart from industrial distilleries is its radical focus on quality rather than quantity. While large producers often use frozen fruit or concentrates, Rochelt works exclusively with fresh, fully ripe fruit from carefully selected growing areas. The apricots come from the Wachau, the quinces from Styria, the rowanberries from high Alpine locations - each fruit is harvested where it thrives under optimal conditions.
Processing takes place within a few hours of harvesting in order to preserve freshness. Unlike many distilleries, Rochelt relies on natural fermentation without artificial yeasts - a slower process that develops finer flavours. Distillation is carried out on a small scale in traditional copper stills, using only the most valuable heart of the distillate.
But the real magic happens during the ageing process. Rochelt stores its brandies for years in glass balloons or neutral stainless steel tanks in order to bring out the pure fruit. Only a few exceptions are matured in wooden barrels - such as the legendary "Wildbirne im Barrique", which develops a unique depth through ageing in former Bordeaux barrels.
The icons of the distillery
Rochelt's range reads like an encyclopaedia of Alpine fruit diversity:
Apricot: The king of Rochelt's brandies - a tribute to the Wachau apricot with a beguiling flavour of freshly broken stone fruit.
Rowanberry: A brutal contrast between tart, bitter tannins and surprising finesse - for connoisseurs only.
Quince: A rare treasure that captures the elusive flavour of quince in spirit form.
Raspberry: Not a sweet liqueur, but a serious brandy with breathtaking intensity.
Williams Christbirne: The perfect balance between fresh pear and creamy texture - a masterpiece.
The "vintage brandies", in which Rochelt distils and bottles the harvest of individual years separately, deserve special attention. These limited editions document the natural fluctuations between different growing seasons - similar to great wines.
The art of tasting
Tasting a Rochelt brandy is a meditative experience. With an alcohol content of 40-50%, these spirits demand respect and attention. A good fruit brandy only unfolds after minutes in the glass - the first nose is often sharp and closed before the actual bouquet opens up.
Experts appreciate the "three-dimensional" perception of Rochelt: real top brandies not only change in the glass, but also on the tongue - from the first contact to the reverberation that lasts for minutes. The "Wachauer Marillenbrand", for example, begins with fresh fruit, then develops almond notes and ends with a delicate bitter almond flavour.
The international appeal
Although Rochelt deliberately remains small (annual production is less than 10,000 bottles), the distillery has achieved cult status worldwide. In the bars of Tokyo, New York and Paris, Rochelt spirits are among the most sought-after ingredients for high-quality cocktails. Michelin-starred restaurants such as the "Noma" in Copenhagen and the "Arzak" in San Sebastián use the spirits as culinary accompaniments.
But the real fame comes in professional circles: Rochelt has regularly won top honours at the World Spirits Awards in San Francisco and other prestigious competitions - often against large corporations with production volumes hundreds of times larger.
The future of a family business
Thomas Rochelt faces the challenge of preserving his father's legacy while breaking new ground. Experiments with rare wild fruits (such as medlar or cornelian cherry) show the innovative side of the distillery. At the same time, the company remains true to its basic principles: no artificial flavours, no speeding up of the processes, no compromises on the quality of the raw materials.
One special project is the collaboration with organic farmers to promote the cultivation of old fruit varieties. "Every variety that disappears is a lost flavour," says Rochelt. This philosophy of preservation makes the distillery an important player in the fight for biodiversity.
The legacy in every drop
At a time when spirits are often marketed as mere status objects, Rochelt reminds us of the true purpose of good spirits: the joy of authentic flavour. Each bottle is the result of a year's work - from blossoming in spring to bottling in winter.
When you taste a Rochelt brandy, you don't just taste alcohol, but the essence of a landscape: the lime-rich soil of the Wachau, the high-altitude sun of the Alps, the cool nights of autumn. This is more than just the art of distilling - this is Alpine alchemy at the highest level.
In the world of spirits, which is so often dominated by marketing and mass production, Rochelt stands for a rare virtue: humility before nature and the patience to present its gifts in perfect form. Perhaps this is the secret of this small distillery from Tyrol - it does not see itself as a creator, but as a mediator between tree and glass.
The art of enjoyment
Rochelt brandies are not just beverages, but rather luxury foods that should be experienced with care. A proper tasting opens up the possibility of perceiving the diverse flavours and nuances, and it is important to consider the right choice of glass. A tulip-shaped glass allows the flavours to unfold optimally and stimulate the senses.
Temperature: Fine brandies should ideally be enjoyed at room temperature to bring out the full flavours. Serving too cold can dampen the flavour nuances.
The right pairing: Rochelt brandies can be perfectly combined with various dishes. Whether as a digestif after a good meal or as an accompaniment to fine cheeses - the possibilities are endless.
Rochelt brandies stand for the highest quality, traditional craftsmanship and a respectful approach to nature and the environment. The company impressively demonstrates how passion and expertise can work in harmony. Each brandy is a small work of art that reflects the love of fruit and dedication to distillation.
The high-quality brandies are not only for connoisseurs and gourmets, but also for anyone who wants to discover the subtle nuances of these special spirits. Rochelt invites you to immerse yourself in the world of fine brandies and experience the variety of flavours. This experience is not only a pleasure for the palate, but also a tribute to the beauty of nature and the tradition of craftsmanship.
1. key historical data
Founded: 1980 by Hans-Jörg Rochelt in Dornbirn (Austria)
Location: Vorarlberg (Alpine region on the Swiss border)
Philosophy: "Every bottle is unique"
Production: Handcrafted, extremely limited (~5,000 bottles/year)
2. special products & production
| Spirits | Speciality | Price (€) |
|---|---|---|
| Williams pear | 100% wild pears, single cask bottling | 200-400 |
| Raspberry spirit | Alpine raspberries, gently distilled | 250-500 |
| Marc de Gewürztraminer | Brandy made from wine yeasts | 150-300 |
| Single malt whisky | Small quantities, alpine storage | 300-600 |
| Grape marc spirit | Rare grape varieties such as Sauvignon Blanc | 180-350 |
3. production secrets
✅ Raw materials:
Wild fruits from alpine vineyards
Grapes from selected vineyards
✅ Distillation:
Copper stills (handcrafted)
Multiple distillation for maximum purity
✅ Maturation:
Storage in wooden barrels (depending on the spirit)
Alpine climate (slow maturation)
4. awards & specialities
🏆 Multiple winner of the "World Spirits Award"
🏆 Best raspberry spirit in the world (2019, FIS)
✅ No mass production - everything is handcrafted
✅ Direct sales (no wholesale)
5. sensory profile (Williams pear)
Colour: Crystal clear
Nose: Ripe pear, vanilla, delicate blossoms
Flavour: Creamy, fruity, long finish
Alcohol: 42% vol.
6. economic significance
Austria'ssmallest premium winery
Export quota: 40% (Germany, Switzerland, Japan)
Waiting list: Up to 2 years for certain bottlings
7. current developments (2024)
🔹 New edition: "Alpine Wild Cherry" (wild cherry brandy)
🔹 S ustainability: 100% CO₂-neutral since 2023
🔹 Visitor programme: exclusive distillery tours
Rochelt stands for handcrafted perfection - every bottle is a masterpiece of flavour. The spirits are coveted by collectors and gourmets alike.