The Freimeisterkollektiv is a grouping of individualists – an alliance of independent craft distillers and leading bartenders. Our customers should know what they drink. And from whom. The production of our products is subject to complete transparency.
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.
pine-like, spruce-like, floral
flowery, orange-like, woody, resinous
slightly menthol-like, slightly cooling, slightly bitter
rosemary, wheat spirit,
ROSEMARY (Rosmarinus officinalis)
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.
Distiller | Mostviertel, Lower Austria
Georg Hiebl comes from a family that has been farming in the Lower Austrian Mostviertel for generations. The over 300-year-old square farm lies between orchards and ancient pear trees.
When Georg Hiebl took over agriculture from his father, he realigned the business, because in the age of industrialized agriculture he saw no future for a small business without specialization. The decision to expand the distillery was shaped by both a passionate interest in flavors and economic considerations. Since 1997 he has dedicated himself exclusively to the distillation of fine spirits.
Spurred on by his first successes, he continuously deepened his knowledge of the secret of high-quality distillates and began to experiment with unusual varieties. After several years of experimentation, he quickly rose to become one of the best in his field. He has probably won more awards than anyone else in his guild. Georg Hiebl won the gold or silver medal six times for the overall rating at the Destillata . The IWSC in London named him Boutique Distiller of the Year in 2014.