Lingonberry Spirit

About the Tyrolean Lingonberry Spirit

When you ask our distiller what’s special about the lingonberry spirit, he reckons: it’s difficult to make. When you ask whether this is all, he answers with a big smile.

Obviously it’s the subtle, completely authentic taste of this bitter and sour, but very pleasant flavor that you get when such a highly sensitive procedure is involved. It starts with the selection of the ingredients. The large cranberries can’t be used because they produce very little flavor during maceration. That’s why it’s just the small, round fruits of the wild lingonberry that are suitable. During the delicate maceration process, they give the alcohol that subtle bitter flavor. Gentle distillation also plays its part here. The result is a truly special Spirit with a bitter flavor that will excite all fans and connoisseurs.

Interesting facts about the vibrantly red berry

Did you know that the lingonberry comes from the blueberry family? The lingonberry grows wild in the Alpine region on low, indeciduous bushes and, like the blueberry, is part of the heather family. The plant flowers in May and June when it is white/pink in color. The small berries themselves are white at first and then a vibrant red once ripe. The wild lingonberries are collected by hand using combs from July until well into September.

Due to its bitter and sour taste, the lingonberry, unlike the blueberry, is rarely eaten raw. Either cooked or distilled, however, the berry develops a special, very authentic taste that has connoisseurs raving about it. Lingonberry jam is a perfect accompaniment to a nice game dish and is often served with a classic Wiener Schnitzel. The lingonberry syrup mixed with soda water makes a superbly refreshing drink on a summer’s day.