The art of distilling since 1941
In our traditional copper still we turn carefully selected fruit into fruit brandies, spirits, liqueurs and the award-winning Alpengin – entirely by hand, bottle by bottle.
- 1941first record
- 100 %handmade
- Copperstill, operated by hand
- Hand-pickedonly fully ripe fruit
- 93Falstaff points
“Distilling is my passion.”
The first documented mentions of our distillery date back to 1941. Today Alexander Habe runs the distillery – as a distiller and trained fruit-brandy sommelier.
For our spirits only one thing counts: uncompromising quality. Alongside fruit from our own orchards, we process carefully selected fruit from trusted suppliers – fully ripe, aromatic and flawless. Every bottle is filled, labelled and signed by hand.
From fruit to glass.
Our still works on the traditional principle: the fermented fruit is heated, the alcohol evaporates, rises and is condensed again. Every component has its task.
- 1
Harvest
Fully ripe, hand-picked fruit – from our own orchards and selected suppliers.
- 2
Mashing
The fruit is crushed and turned into mash.
- 3
Fermentation
Yeast turns the fruit sugar into alcohol.
- 4
Distilling
Gently in the copper still – only the heart counts.
- 5
Maturing
The spirit rests until it is round and harmonious – some in wooden casks.
- 6
Bottling
Filled, labelled and signed by hand.
How our copper still works
- Still potThe mash is heated gently in a water bath – so nothing burns.
- HelmetThis is where the rising alcoholic vapours collect.
- Rectifying columnOn the bubble-cap plates the vapours condense again and again – the distillate becomes clearer and finer.
- DephlegmatorA cooled attachment: only the finest aromas continue upwards.
- Lyne armCarries the vapour across to the condenser.
- CondenserIn the cooling water the vapour turns liquid again.
- Separation by handHeads and tails are separated – only the heart goes into the bottle.
Brandies, spirits, liqueurs & gin.
Fine brandies & spirit
Apple, pear, plum, Obstler and oak-aged Obstler from hand-picked, fully ripe fruit – plus our raspberry spirit.
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Liqueurs
Swiss stone pine, apricot with rooibos, raspberry on a rum base and blackberry with cinnamon and cloves.
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Alpengin
Austrian Dry Gin, Pink Gin “Lumy”, Barrel Aged Rum Edition, Glüh Gin and Blueberry Liqueur.
Learn more
Tour & tasting.
Experience the distillery up close: a tour of the distillery, an insight into production and a tasting of six spirits – accompanied by our fruit-brandy sommelier Alexander or by Marina.
Hotel guests visit the distillery once a week free of charge. External guests book in advance – approx. 90 minutes, € 15 per person.
Since when has the Sonnfeld distillery existed?
The first documented mentions of our distillery date from 1941. Today it is run by distiller and fruit-brandy sommelier Alexander Habe.
What is produced in the distillery?
Fruit brandies, spirits, liqueurs and our Alpengin – distilled, bottled, labelled and signed entirely by hand.
Can hotel guests visit the distillery?
Yes. Once a week we open the door to the distillery for our hotel guests – included.
Can I book a tour as an external guest?
Yes, by prior arrangement: Sonnfeld's Tasting with a tour and a tasting of six spirits, approx. 90 minutes, for 6 to 15 people, € 15 per person.
Where can I buy the spirits?
In our online shop with delivery within Austria or directly in the small shop in the distillery – please call ahead on +43 7564 5047.
More at the Sonnfeld.
Hotel & Distillery
Stay where the Alpengin is made.
A weekly visit to the distillery included for hotel guests – booked directly with your hosts.