Products from Pircher
The story
WilliamsChrist
"Old and new go hand in hand for us, because only in this way can something truly valuable be created."
In addition to the traditional pomace brandies (Treber, Grappa), they soon also produced strong, aromatic natural brandies. In the middle of the 20th century, three siblings of the Pircher family of farmers and fruit traders took over the tradition-rich monastery winery.
Distilling officially began in 1884, but long before that monks knew how to enjoy fruit brandies.
The Pircher Williams Christ brandy in particular is considered legendary.
The distillery
Today, the Pircher distillery is one of the most renowned and technically best-equipped producers of fine brandies and fruit liqueurs in Europe.
Despite the impressive amount of fruit distilled each year - more than 25,000 tonnes - the consistently high level of quality that the Pircher name has stood for from the very beginning is maintained.
This is also proven by the IFS certification (international food standard), which has distinguished the company since 2005.
Quality control
We use the highest technological standards and the finest electronics to monitor raw materials, fermented mash and alcohol content.
The services of our in-house laboratory under the direction of Dr. Peter Marsoner include:
-Analytical monitoring of production processes through physical and chemical tests.
Gas chromatographic tests on:
-Fruit material
-Mash
-distillate
-product
-quality control
Research projects around the topic:
-Fruit
-Mash
-distillate
-Analytical monitoring of the company's own anaerobic fermentation plant