RHABARBER960

Rhubarb Liqueur

Many small liqueur producers source their ingredients from major manufacturers specializing in the distribution of fruit juice, nectar or concentrate. On top of that, ethanol of agricultural origin is frequently used as the alcoholic base for liqueur production. So the consumer might get the impression to have acquired a liqueur from a small, regional producer, but all ingredients come from industrial suppliers.

The Freimeisterkollektiv goes another way. We have asked Matthias Schulz, who leads a fruit press house and distillery in the fourth generation and the liqueur expert Gerald Schroff of the Preussische Spirituosen Manufactur in Berlin if they want to join and create a rhubarb liqueur from homemade rhubarb juice and rhubarb brandy.

 
By the way, we also ship RHABARBER 960 to selected European countries. Check here for availability.

Nose

Green Apple

Taste

Fruity and sour | Rhubarb | delicate Raspberry aroma | Grapefruit

Finish

Lime peel | Oxalic acid

  • Vegan
  • Maceration
  • Fermentation by Freimeister
  • Pot still
  • Fractionating column
  • Barrel aging

Classy

Funky

Freaky

Ingredients

Fresh Rhubarb juice "Holsteiner Blut" | Rhubarb Brandy | Sugar Holsteiner Blut: The rhubarb variety 'Holsteiner Blut' has blood-red colored stems. The stems, which are rather thin in comparison to other rhubarb varieties, show a pronounced ribbing on the back and have deep grooves on the inside. The flesh is green to pink, sometimes stained red in the lower stem. The leaves have a dark gray-green color. The leaf blades are highly vesicular and have a conspicuous wavy edge. 'Holsteiner Blut' has a very good and rhubarb-typical taste with a pronounced acidity.

Preparation Many small liqueur producers obtain their ingredients from large manufacturers specializing in the distribution of fruit juice, nectar or concentrate. On top of that, neutral grain spirit is often used as the alcoholic base for liqueur production. Thus, the consumer may get the impression of having purchased a liqueur from a small, regional producer, but all the ingredients come from industrial suppliers. The Freimeisterkollektiv is taking a different approach here and so we asked Matthias Schulz, who runs a fruit press and distillery in the fourth generation, and the liqueur expert Gerald Schroff from the Preussische Spirituosen Manufaktur whether they would like to jointly develop a rhubarb liqueur for which only homemade rhubarb juice and rhubarb brandy are used.
Diesdorf, Altmark & Wedding, Berlin
  • Gerald Schroff

    Distiller | Berlin

    Gerald Schroff has decisively influenced the German craft distiller scene with his Preussische Spirituosen Manufaktur. As early as 2007, the trained restaurateur revived with his partner Prof. Dr. med. Ulf Stahl is the Adler Gin brand and is thus considered one of the pioneers who have combined products of micro distilleries with the emerging bar culture. In his distillery in Wedding in Berlin he created in addition to the two flagships liquors Adler Gin and Adler Vodka, award-winning spirits and liqueurs.

  • Matthias Schulz

    Distiller | Diesdorf, Altmark

    His great-grandfather was distilling secretly currant pomace in the laundry room, Matthias Schulz, however, carries out its activities today officially – and highly successful. For his products, he regularly brings awards back home to Diesdorfer in Saxony-Anhalt, where he runs the Süßmost-, Weinkelterei, and Edeldestille. This is a combination of cider making, fruit juices, and a distillery for fruit brandies – thus an ideal condition for high-quality fruit juice liqueurs. Matthias Schulz does not buy any additives, but produces everything himself on site. He also does not use neutral alcohol, which is often used in fruit liqueurs, but only fruit brandy. “Elaborate, but the result is appreciated above all by the female clientele”, says Matthias Schulz.