Tasting

How do you taste a fruit brandy? Start with the nose, and don't rush. Swirl the glass gently, take a quick first sniff, then go in deeper. A good glass is a nosing glass or tulip shape: slender, with a narrow opening that lets the aromas gather at the top.

Serve at room temperature. Too cold, and the brandy closes up, hiding its fruit character. A sip of water between tastings keeps the palate fresh. A few milliliters are enough for a tasting. On the first nosing, alcohol often dominates before settling after a few seconds. Patience rewards you with the fruit underneath.

Pfau Williams from Klagenfurt is a classic example of pear in the glass. The nose recalls ripe Williams-Christ pear, with a freshness rarely found in fruit straight from the fridge, and the palate leaves a soft, juicy impression.

With Lavanttaler Bananenapfel brandy, it's worth hunting first for the apple, then for the note that gave the variety its name. Alongside it stands a pear brandy from the Kopp family in St. Georgen im Lavanttal, honored at a 2022 awards event for Carinthian fruit products.

Set fresh apples and pears on the wooden table alongside the brandy to see how the glass reflects the fruit. Comparing fruit and distillate quickly reveals which aromas distilling brought forward and which ones faded. Note whether the fruit character feels fresh, ripe, or cooked, and whether the finish is short or lingers.