Tasting

When tasting, the nose comes first. A fruit spirit isn't swirled like wine; instead, you hold the glass briefly under the nose and breathe in gently, since alcohol can otherwise numb the sense of smell. Good spirits already carry the scent of the fruit they were distilled from, even in an empty glass.

A Williams smells of a ripe pear, sometimes with a hint of musk, and tastes soft and almost creamy. An Obstler shows apple on the nose and pear on the palate, coming across as spicier and less smooth. An apple brandy tends to feel fresher and drier. The difference is clearest when you nose all three side by side.

A nosing glass or a small tulip-shaped glass that narrows toward the top works best, as it concentrates the aromas. A wide-bowled wine glass spreads the scent too thinly, while a shot glass lets it escape too quickly. The ideal temperature is between 15 and 18°C (59–64°F) — cool, but not cold, so the fruit doesn't stay closed off.

Examples of notable houses on the lake include Weingut Steinhauser in Kressbronn, producing both wine and spirits, and Edelbrände Senft. Both state that they distill spirits from fruit grown in the region. How a house actually tastes only becomes clear in the glass, since variety, ripeness, and the distiller's craft matter far more than location.

A single sip is enough to taste. Let it rest briefly in the mouth, note the sweetness, acidity, and warmth, and pay attention to the finish — how long the flavor lingers. A good spirit tastes of fruit, not of alcohol, and if a pear flavor remains in the mouth after swallowing, it's a sign of success.