When toasting in Austria, it’s a tradition to make eye contact with your drinking buddy. So if you ate a little too much at dinner, it’s a good excuse to take a shot of Schnapps. They commonly drink Schnapps before, during, or after a meal to help the stomach digest food. However, Austrians rarely mix their Schnapps into cocktails but instead drink it straight out of the bottle or in shot form. People in the US usually mix Schnapps in cocktails. You can also make Kirschwasser (cherry water) or Marillenschnaps (apricot brandy). You could also try Poire Williams (William’s pear), a type of Schnapps made with pears. Zwetschgenwasser (plum water) is Schnapps made with a variety of plums. Apples are used along with pears to make Obstwasser (fruit water). There are many different types of Schnapps. Afterwards, the mixture is bottled and stored in a cool place for 3-5 days to let the taste stabilise. Collection of the liquid happens in a distillation still. ![]() The mixture takes between 20 and 45 days to finish fermenting. The liquid is then moved to an air locked pot and placed in a warm area. Once the fruit starts to ferment, they add several litres of water to the mixture. Home-brewers do not wash the fruits as this takes away the natural yeast needed to ferment the fruits. However, there are a few differences in the two processes.Īfter the fruits have been harvested, they are seeded and mashed. The process of making Schnapps is very close to that of moonshine. It tastes similar to a light-flavoured vodka. Schnapps is a strong and often clear distilled spirit. Schnapps is a distilled spirit made by fermenting fruit. Maria Theresa’s plan was a success in generating income for the state and sparked Austria’s long-standing love of Schnapps. Austrians began to make alcohol from their home-grown fruits and berries or those found growing in the wild. Land-owning farmers were permitted to produce an additional 100 litres. The sole female Empress of the Austrian-Hungarian Empire saw that the production of fruit brandies was a goldmine for generating revenue and as a result would add to an increase in tax for the government.ĭuring her reign in the 1700s, the late Empress legalised the production of up to 200 litres of distilled alcohol per household annually. Marie Antoinette’s mother, Maria Theresa is also responsible for the increase in popularity of Schnapps in Austria. During harvest season, people transport a communal mobile pot by horse and cart for households to share. These pots made the distillation process easy. ![]() In the 18th century, distillation of Schnapps became widespread due to the invention of the copper pot. With most undistilled water leading to illness, the Austrians began to convert fruits into alcohol. Just like the Czech Republic’s national drink, Becherovka, history shows that Schnapps also became popular for its medicinal qualities. Most fruits in Austria do not possess a sugary sweetness when in a non-distilled state. The Ancient Romans brought the art of fruit cultivation to Austria where fruits could easily grow in the Alpine regions.Īustria has the perfect blend of cold weather and sunshine to produce fruits high in acidity and aroma.
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