The distillery Edelbrennerei Kostenzer
The many award-winning and innovative products of the craft distillery Edelbrennerei Kostenzer impressively showcase the deep passion and dedication of Franz Kostenzer. He began his training several years before opening his distillery. Before that, Kostenzer had not had much to do with spirits - but he had always had a fine culinary instinct and a well-stocked wine cellar. At the age of 18, he began collecting wines from all over the world, although the term "collecting" is not quite accurate. "The best wine cellar is one that is empty at the end of your life," he says mischievously. And so, Kostenzer's wine connoisseurship was complemented by the art of distilling spirits.
Expansion of the product range
Over the years, the range of spirits has expanded from 14 to over 70 varieties. In addition to classics such as Williams, Kostenzer has also experimented with exotic flavours like banana and vegetables including carrot, sunchoke and beetroot. While some of these varieties may not sell as well as the classics, curiosity and inquisitiveness remain the driving forces behind the distiller's exploration. "With each new variety, I learn more and that's what makes it so fascinating."
One of the distiller's most challenging and yet most extraordinary products is the Kostenzer whisky. "Given our success in producing award-winning grain spirits, venturing into whisky production seemed like the next logical step." To qualify as a whisky, the grain brandy must be aged in casks for at least three years. Kostenzer started mashing and distilling various high-quality malts with different roasts, and this is how the Tirolean "Whisky Alpin" was created." The whisky is fermented in small oak casks and aged for five years or longer. This prolonged aging, combined with exposure to the rough climate of Lake Achensee, allows for a much more intense maturation. Once matured, spring water from the Rofan and Karwendel mountains is added to bring the whisky to drinking strength.
