Austria | AustriaKarottenbrand

The carrots are washed and immediately cut up and chopped until mash-like.

To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. Now fermentation starts and the mash is agitated on a daily basis. The fermentation temperature is 16 to 17°C and fermentation takes 8 to 10 days.

The fermented mash is distilled twice, slowly and with great care. The head and tail are removed, and the "heart" distillate with 83% alcohol by volume is used for the dilution with spring water to an alcoholic content of 41,5 % alcohol by volume. 35 kg of carrots are needed for one liter of 100 % pure fruit distillate.