The sour cherry, also known as the sour cherry, thrives in the sunny regions of western Styria and impresses with its fine and refreshing fruit flavours.

The cherries, which shine bright red at harvest, are characterised by their juicy, sweet-sour and aromatic flesh. The farmer puts a lot of effort into picking each individual cherry carefully by hand - this only happens when the fruit has reached its optimum flavour and the ideal sugar-to-acid ratio. After fermentation, the mash is carefully distilled in copper kettles. The distillate obtained is then stored in open glass balloons for at least ten years. During this time, the intensity of the alcohol decreases and the schnapps can develop its optimum drinking maturity in peace.