From the Producer:
The Freimeisterkollektiv is a merger of individualists – a joining of independent distillers and leading bartenders. In order to take back the spirits market from global corporations, we propose a new way to taste and fresh, contemporary marketing channels.
Wine and brandy from Moscato Giallo (Yellow Muscat), Artemisia absinthium, Acorus calamus, dittany (Origanum dictamnus), tonka bean, achillea, cardamom, orris root, buckbean (Menyanthes), gentian, sage
WERMUT EXTRA TROCKEN 015 uses a wine made from yellow Muscat grapes (Moscato Giallo). Half of the wine is distilled in a vacuum pot still. Lisa Bauer is one of the few who uses such a facility. Due to the negative pressure generated by this system, the boiling point of alcohol (ethanol) is reduced from 78 ° C to about 38 ° C. The distillation is thus particularly gentle for the flavors. This rare distillation process is not the only special feature. Only a few manufacturers use a wine distillate of the same grape variety and harvest to sprinkle the wine.
In fact, usually no wine or grape distillate is used for the production of fortified wines such as vermouth, as the legislature does not mandate this.
By using a distillate made from the same wine as the one that is fortified with it, the typical spicy aromas of the yellow Muscat grapes (Moscato Giallo) increase significantly.
The extract of the herbs, however, takes place neither in the wine nor in the wine distillate. Lisa Bauer emphasizes that she prefers extracting the flavors with neutral alcohol, as she has better control with higher precision. She mixes this highly concentrated macerate (ratio 1:22) with wine, wine distillate and sugar. The sugar of WERMUT EXTRA TROCKEN 015 is 26.8 grams per liter and well below the maximum 30 grams of sugar content for “extra dry”.
Distiller, Winemaker | Fehring, Styria
Lisa Bauer grew up in the Styrian volcanic region as the daughter of a family of winegrowers. Here her family runs a small mixed farm and a “Buschenschank”, a tavern typical for this region for self-pressed wines and cold dishes.
At the College of Viticulture Silberberg in Styria she received her first training and then graduated from the Federal College of Viticulture and Pomology in Klosterneuburg near Vienna with A levels and Bachelor. In addition to studying viticulture and oenology, Lisa Bauer acquired extensive expertise in fruit processing, mashing and distillation. From childhood on she was already familiar with distilling, because at the parental farm the homegrown fruits were distilled in a small 90-liter pot still.
During her internship at a Mallorcan wine estate, Bauer learned to make gin in the connected distillery. After her apprenticeship, she took a job as a distiller in a large distillery, where up to 2 million kilos of pears, plums and apricots were processed each year. In 2016 she worked at a winery in Casablanca Chile and in a bodega in Argentina. There she was involved in the construction of the new distillery Casa Tapaus, distilled from pomace of the winery Grappa and was responsible for the development of the first gin.
At the end of 2016 Bauer returned to Austria and founded her own gin brand. She wants, as she emphasizes, “to distill opulent gins that stay in your memory. A lot of juniper and many botanicals are supposed to shape the complex taste pattern.”
Due to her excellent education and many years of experience Lisa Bauer is already a true connoisseur of aromas and herbs. She creates her recipes like a perfumer. In advance, she thinks exactly what aromas and drugs she needs for a perfect composition.
For the Freimeisterkollektiv Lisa Bauer developed her first vermouth.