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History From fruit to geist MEISSENER SPEZIALITÄTENBRENNEREI
In March 1998 Dr. Georg Prinz zur Lippe Weißenfeld and Fruits, which naturally contain less fruit sugar, are sup-
Dipl.-Ing. ( FH ) Siegbert Hennig jointly founded our di- plemented with fine alcohol and are distilled afterwards.
stillery ”Meissener Spezialitätenbrennerei Prinz zur Lip-
pe“. From fruit to liqueur
Fruit liqueurs are produced using natural fruit juices, su-
Indulgence with high percentage gar, various distillates and water. They must contain at
least 100 grams of sugar per liter. It is possible to round
100 to 150 tons of mainly regional fruits are processed them off with herbal extracts.
annually in the distillery. Again: The aroma should be di-
stinctive. To succeed, great care is required which begins In addition to the classic fruit brandies, geiste and li-
with the selection of the fruit. In 2003 “Meissener Spezi- queurs our Master Distiller Siegbert Hennig is always
alitätenbrennerei Prinz zur Lippe” was the first distillery looking for new ideas and challenges.
in Saxony to be certified by EU Eco- regulations and is
also a supporting member of Slow Food Deutschland e.V. Already in 1999 Siegbert Hennig distilled the “German
Porter Bier” for our local brewery “Schwerter Brauerei”
From fruit to fruit brandy in Meissen. In 2002 he started a cooperation with the
brewery to produce and distill the mash for the first Sa-
Our fruit brandies are made using traditional methods: xon whiskey, which was finally released 10 years later,
Clean fruits are crushed and mixed with special yeasts. in autumn 2012. This whiskey is a must have for every
The fermented mash is then heated in a pot still. The re- whiskey lover!
sulting alcohol is collected and later adjusted to the es-
sential strength. This process sounds simple but requires
passion and experience. It’s the only way to create a fruit
brandy that is truly inspiring.
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