Leslie Massey
Schnapps is a distilled spirit native to Central Europe, and particularly popular in Austria, where it is considered the national drink. Austrian schnapps is typically made from fruits, with apples, pears, plums, and cherries being the most commonly used. The process of making schnapps involves mashing and fermenting fruit, then distilling it into a strong, clear liquor. The alcohol content is then lowered by adding water, resulting in a drink that is around 40-50% alcohol. Austrians typically drink schnapps straight from the bottle or in shot form, and it is often consumed to aid digestion before, during, or after a meal.
| Characteristics | Values |
|---|---|
| Place of origin | Austria |
| Main ingredients | Fruits, herbs, and spices |
| Popular fruit varieties | Apples, pears, plums, and cherries |
| Alcohol content | 30% or higher |
| Common consumption methods | Drunk straight or in shot form |
| Local customs | Drunk before, during, or after a meal to aid digestion |
| Local greeting | "Prost," meaning "health" in English |
| Production method | Distillation in pot stills |
| Number of distillations | 1 for fruit flavor retention |
| Drip rate | 1 drop per 1-3 seconds for a finer, more aromatic schnapps |
| Fermentation time | Several days |
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What You'll Learn
Fermenting fruit
To make Austrian schnapps, you will need to ferment fruit. The first step is to choose your fruit. Apples, pears, plums, and cherries are commonly used to make Austrian schnapps. However, you can also use other fruits such as apricots, blackberries, cranberries, raspberries, sloes, elderberries, blueberries, or rhubarb. The fruit should be washed and dried, and bigger fruits should be cut into chunks.
Once you have chosen your fruit, you can begin preparing it for fermentation. If you are using pitted fruits, it is best to mash and distill them on the same day they are harvested or purchased. Be sure to leave the skins on the fruit, as they contain a lot of flavour. Just make sure to remove all pits before fermenting. For berries, you will need a large quantity to make a good mash due to their low sugar and high water content. It is best to mash them the same day as they do not store well.
After your fruit is prepared, you can start the fermentation process. Place your fruit in a large jar or demi-john with a tight-fitting lid. Add sugar to the jar, filling it between a quarter and a fifth of the way full. Then, fill another quarter or fifth of the jar with fruit, and finally, top up the jar with spirit. Seal the jar tightly and put it in a dark place to infuse. The high alcohol content in the spirit will preserve the fruit, but the fruit's colour will likely fade.
Taste your mixture after a couple of months and add more sugar if needed. If the flavour is intense enough for your liking, you can strain the schnapps into clean, sterilised bottles and label them carefully. If the flavour is not intense enough, replace the lid on the jar and let it infuse for another month before tasting again.
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Distilling
Firstly, it is important to note that the distillation process for schnapps differs from that of other spirits like whiskey. Schnapps is distilled at a lower temperature than whiskey, and the goal is to retain the fruit flavours in the final product. The distillation process for schnapps typically involves a simple pot still rather than a column still to achieve this.
To begin distilling, turn the heat to high until the alcohol starts dripping out of the spout, then immediately reduce the heat to a gentle simmer. Maintaining a slow drip rate of one drop per 1-3 seconds will result in a finer, more aromatic schnapps. Boiling the mixture is not necessary and should be avoided.
The first liquid that comes out of the still is called the "fore shots" or "the head." This liquid contains a toxic combination of acetone and methyl alcohol and has a strong chemical smell. It should be discarded.
After discarding the heads, the next liquid to emerge is the "hearts," which is the desired, high-quality spirit. The hearts should be clear, and you should be able to detect a hint of the fruit used in your wine. This is the spirit that will be used for your schnapps.
The distillation process for schnapps is typically done only once to retain the fruit flavour. Distilling multiple times or using a column still will result in a higher-proof spirit but will remove most of the fruit flavouring.
The distilled schnapps will have a very high alcohol content, typically starting around 65% ABV. To make the drink more palatable, water is added to reduce the alcohol content to around 40-50% ABV. This step is crucial in balancing the flavour and strength of the final product.
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Alcohol content
Schnapps is a general name for distilled fruit brandies in Austria. It is made from fruits, herbs, and spices. The most popular types of Schnapps are made from different kinds of fruits, often referred to as "Obstler", which comes from the German word "Obst", meaning fruit. The most common fruits used are apples, pears, plums, and cherries.
The process of making Austrian schnapps involves mashing the chosen fruit and letting it ferment for several days. It is then distilled into a strong, clear liquor. The alcohol content of the distilled liquor is typically around 65% alcohol. Water is then added to reduce the alcohol content and make the drink more palatable, resulting in an alcohol content of around 40-50%. This is significantly higher than the alcohol content of moonshine, which is a similar drink with a much higher proof that removes most of the flavoring.
The unique flavor of Austrian schnapps is due to the country's ideal climate for fruit cultivation, with a blend of cold weather and sunshine that produces fruits high in acidity and aroma. The high alcohol content of schnapps, typically 30% or higher, contributes to its smooth and good flavor. The slow drip method is used during distillation, with a target of one drop per 1-3 seconds, to achieve a finer, more aromatic schnapps.
It is important to note that the first liquid that comes out during distillation, known as the "fore shots" or "head", contains a toxic combination of acetone and methyl alcohol and should be discarded. The next liquid that comes out is the "hearts", which is the desired clear liquid with a hint of the fruit used.
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Austrian drinking culture
Schnapps is Austria's national drink. It is a distilled fruit brandy, with alcohol levels of 30% or higher. The most popular types of schnapps are made from different kinds of fruit, often referred to as "Obstler", from the German word "Obst", meaning fruit. The most common fruits used are apples, pears, plums, and cherries. The process of making schnapps involves mashing the fruit and letting it ferment for several days before distilling it into a strong, clear liquor. Water is then added to bring the alcohol content down to around 40-50%. Austrians typically drink schnapps straight from the bottle or in shots, often before, during, or after a meal to aid digestion.
Austria's drinking culture extends beyond schnapps, however. Coffee is an integral part of Austrian daily life, with 92% of Austrians drinking it daily, and it serves a greater social purpose than in many other countries. Café culture has been a part of Austrian life since the 17th century, and it is particularly prominent in Vienna, which is home to some of Europe's oldest and most decadent coffee houses. These grand cafés have been recognised by UNESCO as intangible cultural heritage. They are often ornately decorated and are popular places for socialising.
In addition to coffee and schnapps, beer and wine are also popular drinks in Austria. Drinking establishments in cities like Vienna may open as early as 10 am and stay open as late as 4 am. While drinking in public outside of bars and restaurants is generally frowned upon, the continental street café culture in the city centres and the village-like feel of the outer districts make for a vibrant social scene.
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Types of Schnapps
Schnapps is a general name for distilled fruit brandies in Austria. The drink is made with peak-season fruits and has been perfected by Austrians for centuries with many different recipes. The most popular types of schnapps are made from different kinds of fruits, often referred to as "Obstler", which comes from the German word "Obst", meaning fruit.
The ancient Romans brought the art of fruit cultivation to Austria, where fruits could easily grow in the Alpine regions. Austria's unique blend of cold weather and sunshine produces fruits high in acidity and aroma, but low in sugary sweetness.
The most common fruits used to make Austrian schnapps are apples, pears, plums, and cherries. These fruits are mashed, fermented for several days, then distilled into a strong, clear liquor of around 65% alcohol. Water is then added to make the drink palatable, reducing the alcohol content to around 40-50%.
Some popular types of Austrian schnapps include:
- Obstwasser (fruit water), made with apples and pears
- Birnenbrand, made with pears
- Poire Williams, made with Williams pears
- Zwetschgenwasser (plum water), made with several types of plums
- Kirschwasser (cherry water), made with cherries
- Marillenschnaps (apricot brandy), made with apricots
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Frequently asked questions
Austrian Schnapps is a liqueur made from fruits, herbs, and spices. It is the country's national drink and has been perfected over centuries.
The process of making Austrian Schnapps involves mashing and fermenting fruits, distilling them into a strong liquor, and then diluting it with water to make it palatable. The most popular types of Schnapps are made from different kinds of fruits, often referred to as "Obstler".
Apples, pears, plums, and cherries are commonly used to make Austrian Schnapps. Other fruits such as apricots, berries, and peaches are also used.
German Schnapps and Austrian Schnapps may have different flavors due to regional variations, but both are types of distilled spirits. Austrian Schnapps tends to have a lower alcohol content and retains more of the fruit flavor.
