Reisetbauer's high-quality range of noble brandies includes over 20 different
varieties and offers not only the classics Williams, apricot or plum, but also
unusual varieties such as carrot, ginger or quince.

The apricot varieties "Klosterneuburger", "Ungarische Beste" and "Bergerouge"
are harvested on 4 hectares in Feuersbrunn am Wagram, at Bernhard Ott, from July
to mid-August.

To pick the delicate apricots in perfect ripeness up to 14 harvesting passes per
tree are necessary.

At Reisetbauer the clean and fully ripe fruits are crushed and the pips are
separated. The resulting apricot puree is called mash.

By the way, about 16.5 kg of apricots are needed for one litre of apricot
brandy.