Spirit Style

What is Wildschönauer Krautinger? A brandy made from stubble turnips that may only be distilled in the Wildschönau valley, and which, according to the Ministry of Agriculture, tastes very distinctive. It's earthy, sharp, and clearly unlike any fruit brandy, and it was once regarded as a folk remedy. Anyone trying it for the first time will find they have nothing familiar to compare it to.

Osttiroler Pregler, by contrast, is the friendly sibling. It's a clear brandy made from old East Tyrolean apple varieties and perry pears, with a sweet, fruity nose. It's the only Tyrolean brandy with an EU geographical indication, and it differs from an ordinary Obstler in that both raw material and distillation are bound to the Lienz district. Taste Pregler and Krautinger side by side, and you'll instantly sense the gulf between fruit and turnip.

Vogelbeerbrand is tart and dry, with a bitter finish reminiscent of the berry itself. It's neither sweet nor sour and can strike some guests as unfamiliar, while connoisseurs find it distinctive and clear. It has a tradition in Tyrol, Styria, and Salzburg, and due to its low yield remains a specialty spirit.

Enzian and Meisterwurz are the root brandies. Enzian tastes bitter and earthy, while Meisterwurzbrand is fresher and spicier. Both are served today in small glasses, usually at the end of a meal, and both are instantly distinguishable from fruit brandies: where an Obstler smells of fruit, these smell of meadow, earth, and herbs.