Carrot Eau de Vie

• Carrot eau-de-vie produced by Hans Reisetbauer in Axberg, Austria
• Distilled from 100% organic carrots sourced from biodynamic carrot grower, Christian Schaddler, just 50 km from the Reisetbauer farm
• Carrots are harvested in September and October, then chopped and naturally liquefied before being fermented for 8–10 days between 16–17 °C (60–63 °F)
• Distilled twice in a Christian Carl copper pot still
• Rested for a minimum of 3 years in stainless steel
• Aromas of fresh soil, carrot juice, and parsnip prime the palate for a dry, but perceptively sweet, expression of raw carrot with notes of papaya and earthy sotol
• 41.5% ABV

Hans Reisetbauer’s Carrot eau-de-vie is arguably the most intriguing expression of the Reisetbauer range of eaux-de-vie and an instant crowd favorite. It takes 35 kg (over 77 lbs) of carrots to produce a single liter of this unique eau-de-vie.

Tasting Notes

Hans Reisetbauer’s Carrot eau-de-vie is arguably the most intriguing expression of the Reisetbauer range of eaux-de-vie. Produced by Hans Reisetbauer in Axberg, Austria, from biodynamically-grown carrots sourced from Christian Schaddler just 50 km away from the Reisetbauer family farm, this is an instant crowd favorite. Carrots are harvested in September and October, washed, chopped, and partially liquefied using natural enzymes before being pumped into a stainless steel tank for an 8–10 day fermentation at 16–17 °C (60–63 °F).

Requiring an astounding 35 kg (over 77 lbs) of carrots per liter of eau-de-vie, the fermented mash is distilled twice in a Christian Carl copper pot still and rested for three years. Aromas of fresh soil, carrot juice, and parsnip prime the palate for a dry, but perceptively sweet expression of raw carrot with notes of papaya and earthy sotol. 42.5% ABV.