The Schnitzer distillery is located in the middle of Chiemgau. For almost 100 years, first-class distillates have been produced in the fifth generation and the art of distilling has not only been passed on from generation to generation, but has also been reinterpreted again and again. The raw materials, mostly directly from the Chiemgau or own cultivation, ensure sustainable quality and the unique taste. Neither flavoring additives, nor sugar are used for the distillates. Thus, high-quality brandies, liqueurs or gin are lovingly handcrafted.
“We preserve the valuable knowledge of our family, but we also look beyond the end of our nose and develop new exciting distillates for our customers,” explain the brothers Stefan and Kajetan. They are particularly proud of their Chiemgauer Gin. Valuable ingredients and aromas from selected juniper berries ensure a unique taste. Distilled with love in the Chiemgau! Another focus is on the noble raw materials and the meticulous development of the new bottle design.
Anyone who would like to meet the brothers in person and see them in action is welcome to sign up for a distillery tour or stop by the farm store directly.
JOURNAL. What you might want to know…
Doing something by hand can change a lot. Buying something handmade out of conviction can do the same. It changes – or has already changed – the way we think. Especially when it comes to our food. What do we buy? Who made it? What can we perhaps grow ourselves? How do our actions and decisions change, first ourselves, then our purchases, then the landscape?
Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
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Martin Schönleitner is one of 17 fishermen at Lake Chiemsee. Together with wife Verena Stephan they both run Chiemseefischerei Stephan, a family business for 400 years. Their ancestors had started their venture at Lake Constance. For three generations (at the present site) the Stepahn family lives and fishes at Lake Chiemsee, Prien am Chiemsee to be precise.
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