ESTRAGON129

Tarragon Herbal Spirit

Georg Hiebl has developed a series of herbal spirits for the Freimeisterkollektiv. These act as a perfect tool for the serious, experienced bartender. His distillates boast an extremely intense taste that lend cocktails a complex flavor profile. A few simple dashes will redefine the classic G&T as well. Chefs and pastry chefs like to use this herb liquor to help refine their creations.

Nose

(Deutsch) Estragon

Taste

(Deutsch) Estragon

Finish

(Deutsch) Estragon

Ingredients

(Deutsch) Frischer Estragon, Weizenfeindestillat

ESTRAGON (Artemisia dracunculus)
FAMILIE: Korbblütengewächse (Asteraceae oder Compositae)
VORKOMMEN: Estragon ist in Südosteuropa, Teilen Asiens und in Nordamerika heimisch und in Mitteleuropa eingebürgert. Die Pflanze ist kultiviert, ist aber auch verwildert auf Schutthalden und Wegrändern anzutreffen.
MERKMALE: Der Estragon bildet unterirdische Wurzelstöcke aus denen aufrechte verzweigte Stengel austreiben. Die Blätter sind ungeteilt, linealisch und unbehaart.
BLÜTEZEIT: August-Oktober
SAMMELZEIT: April-Oktober
BESTANDTEILE: ätherisches Öl, Gerbstoff, Flavonoide, Pflanzensäuren und Bitterstoffe

Preparation

Every home cook is familiar with this problem: fresh herbs are a wonderful ingredient, but their taste tends to be extremely fleeting. Georg Hiebl has found a solution; he fills several 50 liter stainless steel vats with wheat distillate and takes them directly onto the field, where he cuts the herbs and immediately adds them into the alcohol. Because Hiebl macerates the fresh herbs on the field, he is able to perfectly extract their fragrance. This way he ensures that none of their vital aromas are lost.
After harvest Hiebl transports the vats back to his distillery where he distills them into a spirit that has an incomparably, intense aroma and that perfectly recalls each respective herb’s taste.

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Reichhub, Mostviertel
  • Georg Hiebl

    Distiller | Mostviertel, Lower Austria

    Georg hails from a farming family in the Mostviertel of Lower Austria. He has been involved in the distillation of finest brandies since the mid 1990s. Georg is a three time overall winner of the “Destillata”. In 2014, he was awarded the “Boutique Distiller of the Year” title. He will produce a vodka made from quinoa, spelt, and amaranth for the Freimeisterkollektiv. A floral gin is in the works for next year.