Noble brandy distillery Brennoase - Langkampfen

Fruity Oasis - The Scented Paradise in the Garden

The dates for distillery tours and tastings are currently available by request only.

Edelbrand sommelier Juliane Bliem does not have to go far to harvest the fruits of her success. Around the agricultural farm, ringlot, pear, cherry, plum, and apple trees stretch towards the sky. They boast their enchanting aromas at harvest time.

In the early autumn morning dew, Juliane Bliem walks with a basket to her orchard. To check if the king apples are already ripe. "One of three old Tyrolean varieties that grows in my orchard," she proudly shares. Jacob's, most, and Peter's pears. Falch's gulderling, brünnerlinge, and salven cherries. Juliane is dedicated to preserving a wide variety of fruit types. Every spring, she plants trees. She ensures to always plant new fruit varieties, too. Rowan berries have only recently started to grow on her farm, and she mixes them with berries from Kelchsau, her birthplace. Just like rose hips. Raspberries and the spring water for the distillates still come from there. She has lived in Langkampfen for many years now, because of love.

First Edelbrand Sommelier in Western Austria

Juliane Bliem and her husband Andreas always have enough to do on the farm: milk production, field, forest, and arable farming fill the days of the mother of two. However, Juliane Bliem trained as a hotel and restaurant assistant and had early professional access to the proper tasting of spirits. In 2010, she took over her in-laws' distillery. Eager to learn, she completed training to become an Edelbrand sommelier. As the first woman in Western Austria. Although it is fundamentally not a job for women. It requires a good amount of muscle power to move the barrels. But that did not deter "Juli," as her distillate colleagues affectionately call her. By now, she is also experimenting with liqueurs. With raspberries and rose hips from Kelchsau. Additionally, she mixes flavorful cocktails with her distillates.

Mixing it with the Best

“It is a hobby that brings me joy every day. Extracting the whole aroma from a fruit is my motivation,” she enthuses. In between, there is hard work: caring for the fruit trees, harvesting, chopping the fruits, fermenting with yeast and spring water. “The fermentation period is the most exciting,” Juliane Bliem shares. Like a cat, she sneaks around the container she filled recently. For four long weeks, she must trust that she harvested the fruit at the right ripeness. When the mash is ready for distillation, she can hear it. When she no longer hears bubbling. Then no more gases are formed, and the basis for distillation is ready. As a precaution, she measures the pH level of the mash once more. “If the result tastes good to people, I am happy,” she laughs. That it tastes good to them is evident from her successes. Her distillates are continuously awarded. She is also respected among her colleagues. Juliane Bliem repeatedly participates in the Signum. An Edelbrand that contains the 17 best Tyrolean apple distillate varieties of each vintage. Through a blind tasting, all the edelbrand sommeliers in Tyrol determine the best varieties. They are then aged for a year in oak barrels before hitting the market.

Liquid Landscape Protection

Juliane Bliem has to purchase a certain amount of fruit. However, she pays attention to regionality. She only buys from local fruit farmers. Because she sees herself not only as a distiller but also as a preservator of the landscape. “If we didn’t use the orchards, many of them would probably have disappeared by now. There is nothing more beautiful than looking at a blooming orchard,” she says, “and then smelling the fruit from the finished distillate.” She processes about four tons of fruit annually. Thirteen varieties, including nine regional ones.

Tours and tastings by appointment only.