The Wilderer team refuses to compromise when it comes to the integrity of their product. This is why every step in the process of creating their award-winning products is carefully monitored and completed with meticulous attention to detail.

Distillation is key. To ensure that he had all the very best tools of the trade at his disposal, Helmut Wilderer hand-picked Ulrich Kothe to design and install the stills for Wilderer Distillery. Kothe is world-renowned as an innovative, experienced supplier to the most advanced distilleries around the globe and created bespoke copper pot stills with a capacity of 700 litres that allows Wilderer to achieve triple distillation in one step.

So, how does it work?

In layman’s terms, the intricate preparation process can be broken down into three steps, namely:
FERMENTATION: During fermentation the natural sugars present in the fruit turn into alcohol. Perfectly ripe, healthy fruit is selected, mashed and mixed with specialised yeasts. The process is carefully monitored, with special emphasis on temperature control, and can last up to three weeks. Once all of the sugar has been converted to alcohol the copper kettle is filled with fermented fruit mash or grape skins and the fluid in the water-jacket around the kettle is brought to the boil by a gas burner to ensure even heat distribution.
TRUE DISTILLATION: Pure alcohol starts to evaporate at 78.3 °C. At this point the master distiller steps in to determine when the first run becomes the heart (middle run), and when the heart becomes the tail (run-off). To release a full spectrum aroma the distillation process has to be controlled, slow and careful.
AGEING & BLENDING: At the end of a long production day a few splendid litres are deemed good enough to be branded “Wilderer”. This liquid ambrosia is then aged and blended to perfection to arrive at our delightful vintages.