Swiss Stone Pine Spirit

About the Stone Pine Spirit

For the production of the macerate, three to four stone pine cones per liter alcohol are cut into thin slices and soaked for five to six weeks. After the ingredients have passed into the alcohol, the stone pine macerate is further processed, depending on the desired end-product:

For stone pine schnapps, the macerate is distilled, transferring their natural aromas in the process. The result is the crystal-clear schnapps with the distinctive intense aroma of the Swiss stone pine.

Swiss Stone Pine Cone harvest in Tyrol

In the period from the end of June up to about mid-July, Tyrolean farmers make their annual trip to the mountains to harvest the coveted Stone Pine cones from which the delicious Swiss Stone Pine Liqueur and spirit are made.

It takes two summers for the cherished cones – also frequently referred to as “nuts” – to ripen, only then can they be collected and prepared for the maceration process. Harvesting the cones is wearisome and dangerous, for they can only be picked by hand, so the collector has to climb the pine tree (mostly without any auxiliary devices). To master the pathless high alpine terrain, you have got to be physically as well as mentally fit, and to have a head for heights.