fruit

sour cherry

sour

phenols

sugar

oily

cranberry

syrup

floral

Parzmair

Dirndl

Tasting Notes

Transparent and oily. The aroma and the taste, hm, absolutely unusual. Like a mixture of green olives, dried cranberry, sour cherry and red fruits syrup on steroids. Floral and smoky, wild plum, Vitamin C. Lighter than expected. Slightly sour and hoppy finish.

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Dirndl, The final frontier.

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About
Details

To boldly go where your taste buds haven’t gone before, part I.

Parzmair’s “integrated fruit-growing” family-owned farm is located near Schwanenstadt, half way from Salzburg to Linz. More than 40 different Brandies are produced in the distillery, this time we are after

Dirndl only. Dirndl Schnaps is made from The Cornelian Cherry, called "Dirndl" around the Alps, yes like the traditional Austrian women’s dress. Cornelian cherry was an important medicinal plant in the old times. The astringency of the fruits is well known since antiquity.

Attention! This is different. It might blow your hat off.

Trivia:

1) The Dirndl fruit has little fruit sugar (below 10% of the fruit). Therefore, for a liter of Dirndl Schnaps over 25 kilograms of fresh Dirndl fruit is required.

2) A dirndl [ËdÉªÊndlÌ©] is also a type of traditional dress worn in Germany (especially Bavaria), Austria, and South Tyrol, based on the historical costume of Alpine peasants.

3) Not so long ago Dirndl Schnaps was also used as payment function. Dr. Josef Fink bought his first diesel engine for 1,000 shillings and 10 liters of Dirndl Schnaps.