Brandy sommelière Franziska 

“Franziska, the distiller” is written in curved letters on the modern, sandstone-coloured concrete building – Germany’s only distillery shop. Inside, Franziska Bischof fills up the shelves. With a few final touches, she arranges the bottles so that the names of the fine brandies are easy to read. Model Boy, Rebel, Scoundrel, Dreamer and Shaman feature on the labels in bright colours. 

“One of my favourites is ‘The Poacher’, a rowanberry spirit”, says the distiller. It tastes earthy and nutty, almost manly, she adds. On the other hand, she associates something feminine with the quince brandy “Queen of Hearts” – because of its fruity, flowery taste. “These characteristics are how I choose the names for my products.”

Brandy reinterpreted

"I often smell or taste something in my everyday life that fascinates me"

The Bischof family has continued the traditional craft of distillation for almost 100 years. Franziska Bischof decided to make her parents’ hobby her profession. Today, she is a state-approved distiller, a fine brandy sommelière and was named “Female Distiller of the Year” in 2018.

She still distils the fruit brandy just like her father did in the 1990s. At the same time, the distiller is adapting her range to modern drinking habits. She also makes gin, herbal liqueurs and a ginger spirit. “I often smell or taste something in my everyday life that fascinates me. Then I think about how I can capture this in something high-proof“, explains the fine brandy expert.

The everyday life of a distiller

The profession of small-scale distillers is closely linked to agriculture. “My days are always different, depending on what needs to be done and how the weather is playing along.” After harvesting, she mashes the fruit or grain. The smell that develops has alcoholic, but also sweet notes. During the actual distillation process, the whole room smells of the processed fruits, herbs or nuts.

It takes time before the fine brandies are bottled for sale. First the distillate is stored. Franziska Bischof then returns it to drinking strength and filters it. The whole process takes between one month and several years. For eight litres of 40 per cent pear brandy, the distiller needs over 100 kilograms of fruit.

The distillery shop – experience fine brandies

The distillery shop makes Franziska Bischof’s small distillery something very special. Like the other distilleries on the distillery trail, it invites you to stop and linger: Here, she not only sells her fine brandies, but also offers tastings, guided tours and seminars.

“I just love communicating my enthusiasm for my products and my craft to the guests.” In the modern building with large panoramic windows, the distillery owner makes her craft tangible and imparts useful knowledge. Her guests look over the hilly landscape of the Vorrhön and enjoy a drop of fine brandy.

Find out more about Franziska and her distillery diebrennerin.de