Distilling
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Distilling

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Distilling: How it works

Thredbo Valley Distillery produces a purely Australian schnapps made from Australian fruits, locally grown on the south west slopes of New South Wales.

Fruit is sourced from both our adjacent raspberry farm, and from local producers in the Tumut, Batlow and Snowy Mountains region. Apples, pears, berries and stone fruit are of the highest quality with rich flavours especially suited to making schnapps.

 
Stage 1:

Fruit: It all starts with selecting the very best fruits we can lay our hands on. We are proud  to specially grow our own organic raspberries on the property.

 
Stage 2:

Crushing: The fruit is sliced, diced and processed by machine. Stones and pips remain whole. Crushing the fruit is necessary for successful fermentation. We work as most as possible with “wild Yeast” from the fruits itself.

 
Stage 3:

Fermentation: The crushed fruit pulp is then fermented in vats, at controlled temperatures in a cool room for specific periods of time. Normally around 4 weeks but it all depend on the suger content of the fruit. It is principle the same process as there to it with wine ( we are making fruit wine)

 
Stage 4:

Distillation: The fermented pulp is loaded into the imported Ulrich Kothe still and distilled. This is a critical point in the process that has been perfected to produce a crisp clean schnapps. The double boiler (bottom of still) boils the fermented pulp (wash) to about 90 degrees. The vapour then rises through the 5 chambers, then condenses back into liquid (which is the spirit), passes through the cooling chamber and out at the nozzles at 80-90% in alcohol.