In the "Old" line of products you will find a brandy and two grappas, which have their time spent in the barriques to thank for their aroma, style, and deep, warm color.
Purist Florian Rabanser uses small oak barrels, which were previously used by the winemakers of Austrian Burgenland in the manufacturing of their sweet wines, for storage during the maturing process.
For the production of this liqueur, we various herbs deriving our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
Cut cheese bovine milk, Appearance: cylinder form with convex edge, Aroma: milk aromas, Flavour: sweet, Consistency: very soft, Maturation: approx. 6 months, bunker.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
Producing a distinct lover's product leg parts of the local deer, the venison raw ham a popular delicacy shows for gourmets. Saltedly, smoked and matured develops at deep temperatures an incomparable aroma.