With Lorenz Humbel, the cherry brandy guru from the canton of Aargau, we talked about the sensory significance of different yeasts for fruit brandies. The words “spontaneous fermentation” came up several times. These words have appeared more frequently in the vocabulary of oenophile hipsters in recent years, but rarely in connection with spirits.
What sounds new and exciting was the standard not so long ago. Nowadays, cultivated yeast is generally used in alcoholic fermentation. Fermentation is more stable, controlled and efficient. Unexpected results, as with some spontaneous fermentation, are largely avoided, but one loses differentiation and identity. Uniform taste is the result.
Lorenz Humbel poured samples of his varietal cherry eau-de-vie, its mash was fermented with different yeast strains. The varying complexity of taste depending on the yeast culture was surprising. The distillate from the spontaneously fermented mash from the Basler Langstieler cherry put us in euphoria. After extensive tasting it was clear: we wanted to introduce this spirit in the Freimeisterkollektiv.[:]
Berry notes | Marzipan | Pineapple
Chocolate | Cinnamon | Butterscotch
Cherry | Bitter Almond
- Fermentation by Freimeister
- Pot still
- Fractionating column
- Barrel aging
Sweet Cherry – Prunus Avium (Basler Langstieler) | Water | Natural Yeasts
Distiller | Stetten, Aargau, Switzerland
Lorenz’ grandfather Max Humbel founded the distillery in Stetten in the Swiss canton of Aargau in 1918 as a supplement to his agriculture when he – like many Swiss farmers of that time – was in dire straits. When Lorenz Humbel took over the commercial distillery from his father, the Swiss spirits market was just liberalized. By that time, 80 percent of the distillates consumed in Switzerland came from within Germany. Meanwhile, the relationship has reversed. The traditional distillery had to react to this change. With the focus on Kirschbrand (cherry eau-de-vie), Humbel made the right decision. He consistently focused on quality and expanded his range of certified organic spirits. In the search for suitable cherries, he came across a book from 1937 titled The cherry varieties of German Switzerland. The author and botanist Fritz Kobel classified over 300 different varieties of cherry. Enthusiastic and inspired by this publication, Lorenz Humbel started to distil varietal cherry brandies in 1995. Today Humbel has already mashed and distilled well over 20 different varieties of cherry, and continues to search for cherries that broaden the aroma spectrum of its outstanding brandies.