Schnapps It looks like our CEO was correct again as here is how Schnapps is tradionally made:
Obstler, or Obstbrand (from the German Obst, fruit), are a traditional type of schnaps made by fermenting macerated fruit and distilling to produce a clear, unsweetened fruit brandy. Obstler is traditionally produced in Austria, Switzerland, southern Germany, and the culturally German regions of Alsace and Lorraine in modern-day France. Obstler are mainly associated with the southern part of the German-language area; in northern Germany, almost all traditional distilled beverages are grain-based.
The main kinds of fruit used for Obstler are apples, apricots, cherries, pears, plums (both mirabelle and purple plums), and quinces. Fruits other than these are rarely used. Apples together with pears produce Obstwasser (fruit water); pears are used to produce Birnenbrand; when made from the Williams pear, it is known as Poire Williams or Williamsbrand. Several types of plums make Zwetschgenwasser ("plum water"); cherries make kirschwasser ("cherry water"); and apricots are used to make Austrian Marillenschnaps (apricot brandy).
The different kinds of Obstler are similar to the varieties of Rakija found in the Balkans and Eastern Europe. Slivovitz is a popular schnapps made from Damson plums found throughout the region; plinka is a traditional distilled beverage made of any fruits grown in Hungary.
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