Inside World Spirits © Episode 2: „Kriecherl“ (the ancient plum) Andreas Franzl
Inside World Spirits © Episode 2
„Kriecherl“ (the ancient plum) Andreas Franzl
Can be streamed (in German with English subtitles) in the protected area - directly at iws.tv
Everything revolves around the subject: Kriecherl’ (damson), ‚Kriacherl’ (damson) or ‚Kriechen-Pflaume’ (damson plum)?
- ‚Talk partners: Andreas Franzl of the Hofbrennerei Oberkorb – distiller, Acadavie-operator and philosopher, Germany
- Botanical: cinnamon, Patrick Altermatt, Switzerland
- Viewer guest: Mario Vallendar – distiller, Germany
- IWS.tv host Wolfram Ortner – 20 minutes of exciting and profound presentation
- Kriacherl, Hofbrennerei Oberkorb, Germany
- Kriecherlbrand, Krenn Distillery, Austria
- Kriacherl, Schneeberger’s Distillates, Austria
Brand new format, 15-minute episodes, expert information and entertainment on a "spiritual" basis, celebrity and distiller talk, journey through the botanical gardens of the earth, sensory evaluation of the world's best spirits.
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Background information about the IWS.tv episode:
‚Kriecherl’ (Damson), ‚Kriacherl’ (Damson) or ‚Kriechen-Pflaume’ (Damson plum)?
Talking about ‚Kriecherl’ (damson), one is never sure whether everybody is talking about one and the same fruit. The different spellings also depend on the geographical pronunciation situation. The best understood name is certainly ‚Kriechen-Pflaume’ (damson plum). This describes the fact that this stone fruit involves a plum variety. Experts know that the generic term „plums“ comprises many varieties also in different colours.
When the yellow type prevails in northern Austria (the ‚Waldviertel’ region), then the blue variant ripens on trees and shrubs in southern Styria whose aroma is similar to that of sloe. ‚Blaue Kriecherl’ (blue damson) can also be found in other parts of Austria, Germany and even in Great Britain.
Compared to plums, the ‚Kriecherl’ (damson) has got relatively little sugar, instead a lot of acid due to the thick skin. There are also wild varieties whose amount of acid is especially high. The fruit is well suited for stone-focused and aromatic distillates as well as jams and seed oil.
A universal sensory definition of a ‚Kriecherl’ distillate is difficult because yellow and blue varieties differ. The aroma spectrum ranges from the fruit esteriness of an apricot via the typical features of a plum or damson up to the characteristic of sloe. Hence, a broad spectrum of fruit ester via intense and warm stone notes up to chocolate and cinnamon.
A hint: due to this aromatic diversity the fruit is especially well suited for cigar brandies: the harmony between the distillate and superior espresso will fascinate gourmets.
Products/ Spirits & Distilleries
Hofbrennerei Oberkorb: Fine brandies with terroir character
Andreas Franzl’s small farm distillery is located some 60 kilometres east of Munich in the district of Erding. He produces a limited range of products totalling just 1,200 bottles each year, although these are made from pure fruit. The sandy, loamy soils of the hilly landscapes to the south of the Danube are ideal for growing fruit. Orchards made up of semi-wild trees produce a wide range of very flavourful fruit varieties. The untreated fruits stay on the tree until they are fully ripened before being used to create these brandies which are full of character. Another speciality of the distillery are pure distillates made from rare, partly poisonous fruits such as danewort and cranberry bush, which are fascinating, with a fantastic aroma and a complex density.
Andreas Franzl is trained as a cheese-maker and he is also a qualified agriculturist and an expert on spirits (‘Master of World Spirits’). He lives and works by his motto which makes him very likeable: approach goals consistently but do not overshoot the target. “Our farm was founded more than 400 years ago and has been in our close family for more than ten generations. This perseverance reflects courage, openness and vision. And we would like to pass this commitment on.” Regular training sessions and courses on the culture of distilling are held at the distillery and adjoining ‘ACAdeVIE’. Andreas Franzl, appointed fine brandy sommelier h. c., also works at the Bayerische Genussakademie in Kulmbach as a lecturer in brandy and spices sommelier studies.
The World Class Distillery 2019 received gold for Blackcurrant, Forest Elderberry and Service Tree Fruit Brandy, and silver for Quitte Edeldestillat (quince) and Mirabelle Plum.
89 WOB-Punkte – Kriacherl 2010 L: KRI006 – Silver
Hofbrennerei Oberkorb, Deutschland-84405 Dorfen, www.hofbrennerei.de
Fragrance: Elegant variety characteristic, rather subtle pulp basis, concentrated bitter almond and roast aromas, cantuccini associations, rowan berry, coffee, citrus, black cherry, a lot of dark chocolate, floral reflections. Taste: Roasty and stone-dominant fragrance copy, bearing marzipan texture, Tonka bean, dried fruits, chocolate, sloe, plum, cherry, eucalyptus, earthy and mossy, forest associations, almond-like sweetness, good harmony, density and length.
Wirtshausbrennerei Hans Krenn – Schnapps seller and medal collector
Under the banner of ‘pure inn-keeping culture’, Martina Krenn spoils guests with products from this culinary region – authentic Waldviertel specialities and spicy horseradish dishes. And speaking of spice: distiller and brandy sommelier (in one!) Hans Krenn serves his brandies with these dishes. The spirits have won numerous high-calibre national and international awards since 1995. Indeed, a shower of medals is almost the company trademark.
The food and drinks are served in the stylish stone pine lounge or guestroom with its tiled stove. In summer, guests can enjoy food and drinks in the garden. The programme features regular brandy sampling and tasting menus – to our luck there are more than enough peachful and comfortable areas, including four well equipped gourmet rooms, and a spa area with sauna to ensure guests can be indulged with full relaxation. Speaking of pure and clear: Hans Krenn only produces quality fruit brandies made from natural, organically harvested fruits. The majority come from the south of the Waldviertel area; the apricots and quality fruits are mostly from Wachau, while the wild fruit varieties are obtained from fruit traders and the surrounding area. The fruits are then carefully distilled in a copper vessel and subject to ongoing checks in a specially designed wood-fired distillery.
The World Class Distillery 2019 received gold for Red Williams Pear, Kaiserholz Pear Brandy, Grape Wild Cherry Brandy, Mirabelle Plum Brandy, and silver for Apricot Brandy, Krenn‘s Horseradish Gin, Sloe Brandy and Krampus Apple Brandy.
94 WOB-Punkte – Kriecherlbrand 2016 L: 16 – Gold
Brennerei Krenn, Österreich-3683 Yspertal, www.wirtshausbrennerei.at
Fragrance: Diversified, intense aroma image, a lot of fruit ester, citrus, orange, plum, black cherry, elegant kernel and roasty notes, quetsch plum compote, chocolate, marzipan, vanilla, cinnamon, vanilla, peely and floral aspects. Taste: Very aromatic and juicy, stew stylistics, plum and quetsch plum mixture, raisins, powerful and sweet bitter almond and marzipan aromas, a lot of chocolate, prunes, cocoa, Tonka bean, delicate honey sweetness, green, grassy and mossy, minty, quite a lot of tannins, delicately tart kernel note, good tightness, slight stone bitter aftertaste in the finish.
Weingut Schneeberger: Gin from Southern Styria
At the Schneeberger vineyard in Southern Styria, wine has been produced since 1870, and is now in the hands of the family’s fifth generation. The excellent farmhouse tavern shows off the hosts’ many skills, with diverse regional products and homemade products of the highest quality. These range from farmhouse bread to dry-cured juniper ham. And gin is just the thing to go with it. As well as traditional ingredients such as juniper, ginger, oranges, pepper and coriander, it also contains some very special regional botanicals such as Leutschach hops and Sausal lavender – a total of 27 different herbs, spices and fruits.
Some of the ingredients grow in the herb garden on the estate, others grow wild in the countryside. Following several days of maceration, some botanicals are extracted during distillation in copper pots, in order to give the gin its typical character. Following distillation, it is stored for a few weeks in stoneware containers. Finally, the gin is diluted to drinking strength with very soft spring water. So as not to endanger the complexity and fine aromas, it does not receive cold treatment, merely a rough filtration before being filled into bottles. “We are a Batch Distillery, that means that each batch, which is distilled, is filled separately and without being blended. In this way, there are subtle differences from batch to batch”, explains Johann Schneeberger Jr.
At the World Spirits Award, there was gold for Mirabelle Plum and Apple, and silver for Gin.
93 WOB-Punkte – Kriacherl 2017 L: Jän.17 – Gold
Schneebergers Destillate, Österreich-8451 Heimschuh, www.schneeberger-destillate.at
Fragrance: Very multi-dimensional, intense, fresh drop-like pulp stylistics, a lot of fruit ester, orange, yellow plum, nice and elegant stone note, cocoa, almond-like, mint, menthol, floral touch, rosewood. Taste: A typical variety example, a lot of freshness, fruit ester, quetsch plum, plums, cinnamon, delicate stone and roast aromas, bitter almonds, chocolate, eucalyptus, delicate kernel bitter aftertaste, subtle sweetness, very harmonious, full-bodied and long.
Quelle: www.world-spirits.com © by WOB