Region & History

Since when has schnapps been distilled in Tyrol? A princely account book from 1322 to 1332 lists aqua vitae, the "water of life," which at the time was regarded chiefly as medicine. So it's recorded in the directory of traditional foods kept by Austria's Ministry of Agriculture.

Distilling later became a matter for farmers, and Maria Theresa left her mark on the practice. Under her rule, between 1740 and 1780, farms in the Wildschönau valley were granted the privilege of distilling from stubble turnips—originally 51 farms held this right. Wildschönauer Krautinger was only permitted to be made there, nowhere else in the monarchy. The tradition behind Osttiroler Pregler is likewise documented as far back as her era.

Enzian has a story of its own. Roughly between 1650 and 1800 marked the heyday of digging up and distilling gentian roots in Tyrol, until a provincial decree of 1700 banned both practices throughout the land. Ever since, the root has yielded a brandy with a lingering aftertaste found only in the mountains.

Today the tradition lives on in many small operations. The Tyrolean Schnapps Route links more than forty distillers across North and East Tyrol who open their doors for tastings. Among the best-known names is Rochelt in Fritzens in the Inn Valley. According to reports, the trained chef Günter Rochelt began distilling there in a garage, aiming to lift farmhouse schnapps to a new level. His brandies are recognizable by their green bottle.

The legal framework sets the boundaries. Osttiroler Pregler is protected as a geographical indication within the EU. For tax-free home distilling by farmers, Tyrol has a special rule: family members and employees may each distill 6 liters of pure alcohol instead of 3, with an upper limit of 50 liters instead of 27.