Katharina Zott studied enology in California and earned her doctorate in Bordeaux. For the love of the craft, she gave up her scientific career and took over her family’s distillery. This is located in Ustersbach, Bavarian Swabia. Her family has been farming there since 1530. Katherina exclusively processes fruit from her own cultivation. CO-FERMENTATION is the name Katharina uses for a range of experimental fruit Eau-de-Vies she makes for Freimeisterkollektiv. “The interpretation of a classic ‘Obstler’ without being one.”, Katharina says. By fermenting different fruit varieties together she creates multifaceted and exciting flavour profiles.

To give you the opportunity to sample all three of these outstanding versions of Katharina’s CO-FERMENTATIONS we offer a bundle consisting of a bottle of each version with a discount.

CO-FERMENTATION 261: Black Currant | Apple | Sour Cherry
CO-FERMENTATION 262: Raspberry | Sour Cherry | Apple | Black Currant
CO-FERMENTATION 263: Plum | Williams Christ Pear | Elderberry