Nusbaumer Framboise De Bois

Raspberry brandy is obtained by maceration of fresh fruit in neutral alcohol (at Nusbaumer, wine brandy) then distillation. European legislation requires a minimum of 5 kg of fruit per liter of pure alcohol for maceration for 5 to 6 weeks. After maceration and distillation, Wild Raspberry brandy is created. Into this brandy they then put 8 kg of fresh fruit which has also been macerated before proceeding to the second distillation. A high concentration of aromas is thus released. This eau-de-vie is round and elegant. In the mouth it is the fruit that predominates.