Rosmary 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.


pine-like | spruce-like | floral


flowery | orange-like | woody | resinous


slightly menthol-like | slightly cooling | slightly bitter

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

Rosemary (Rosmarinus officinalis) | Wheat Spirit | Water

Preparation Every home cook is familiar with this problem: fresh herbs are a wonderful ingredient, but their tastes tend 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.
Reichhub, Mostviertel