Distillery - Wilderer's Distilllery & Restaurant
Master
Distiller Helmut Wilderer does not compromise when it comes to quality.
Every process during the creation of Wilderer's fine spirits is carefully
completed.
A very important part of these processes is the distillation. Helmut Wilderer has selected one of the most innovative and experienced suppliers of high- tech distilleries in the world. Ulrich Kothe designed and installed the still for Wilderer's. For this, Mr. Kothe was especially flown to South Africa.
This discontinuous copper pot still has a capacity of 700 litres and a column with three metal plates. Allowing for a triple distillation in one step.
A simplified explanation of the distilling process is as follows:
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The copper kettle is filled with the fermented fruit mash or grape skins. The water- jacket around the kettle is boiled by a gas burner. This guarantees an even distribution of heat.
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Pure alcohol starts to evaporate 78,3 degrees Celsius. At this point the master distiller decides when the first run changes to the heart and, after many hours, the heart changes to the tail. To release the full spectrum of aroma the distillation process is slow and careful.
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At the end of a long production day only a few litres are good enough to be called Wilderer's Eau de Vie.
We have long searched for the perfect water to suit our high quality distillates......and we were successful! La Vie de Luc- a natural spring water running from granite rocks in the Fraschhoek mountains near Cape Town.
Surely everybody has realized that the quality of water is very important when making coffee or mixing drinks. The effect on Grappa and Schnaps is obvious.
A distillate - after careful distillation- has a concentration of 70-75% alcohol. To break it down to drinking strength (43%), approximately 40% water needs to be added!
Eau De Vie + La Vie De Luc = Wilderer'S Eau De Vie
L'Aubade is naturally filtered rain water passed through layers of Table Mountain sandstone and drawn from the source in Franschhoek. It is considered one of the world's top brands in terms of purity with a superior low mineral content - considered an ideal classification internationally.
L’Aubade Pure Mountain Water
L’Aubade Pure Mountain water won the Institute of Packaging (SA) (ISA)’s Gold Pack Award for 2003. The judges described the bright blue bottle as “iconic’, stating that it has created a benchmark for packaging in the sophisticated mineral water market. This elegant bottle is available in 350ml & 750ml still and sparkling PET. Now also available in a 250ml & 750ml premium glass bottle.
Awards
Helmut Wilderer
- Paarl South AfricaAs a successful Restaurateur, Helmut started distilling "Haus-Schnaps" for his restaurant, "Katzenberger's Adler", one of the top rated restaurants in Germany. He subsequently began studying the "Art of Distillation" in Austria, as well as at the University of Hohenheim near Stuttgart under the auspices of Prof. Pieper.
When the monopolies in South Africa fell in 1994, Helmut took the chance to get the very first licence in the country to produce Grappa & Schnaps.
In January 2000, Wilderer's Distillery moved from Stellenbosch to Paarl. Visiting the new Distillery on the Wine-Route (R45) to Franshhoek (just 3 km outside Paarl) is a must for Schnaps lovers.
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Revised: 01 Feb 2009 09:55:10 +0200
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