The sour cherry thrives in the sunny regions of western Styria and delights with its delicate and refreshing fruity notes.

The cherries, which shine a bright red at harvest time, are characterised by their juicy, sweet-and-sour and aromatic flesh. The Bauer puts a great deal of effort into this, as he carefully picks every single cherry by hand – this is only done once the fruit has reached its optimal flavour and the ideal sugar-to-acid ratio. After fermentation, the mash is gently distilled in copper stills. The resulting distillate is then stored in open glass demijohns for at least ten years. During this time, the alcohol content decreases and the schnapps is allowed to develop its optimal drinking maturity undisturbed.