Faude's Fine Beetroot Brandy - 50CL

 Germans do things properly. You know it. Quality rules in this part of the world and they won’t have their pants pulled down for price. To make it in Germany, your stuff has to be both quality and give value, otherwise you’re out. It’s not like that everywhere in the world.

Nestled deep in wine country of lower Baden-Wurttemberg, Faude have access to superb natural ingredients on their doorstep.  A stone’s throw from the Rhine and the Swiss and French borders, it’s good country round here, prime terroir.

Faude’s brandies feature exceptional natural intensity, are additive free and truly represent value for small batch drinks of such uncompromising agricultural fidelity.
Recipients of massive critical acclaim, even hard to please judges usually score them in the 90-95 range. What are you waiting for?

Faude Feine Beetroot Spirit is an inventive, earth-driven distillate capturing fresh vegetable essence at 40% ABV in a 50CL bottle.

Tasting Notes

•    Aroma: Distinctly herbaceous and earthy profiles jump from the glass, evoking fresh beetroot salad.
•    Palate: Features a strong attack balancing deep, dark red fruitiness with a smooth, light sweetness.
•    Finish: Pithy, clean, and remarkably fresh with lingering earthy spiciness.

Estate History and Distilling Methods

For more than ten years distiller Florian Faude has been operating a small distillery in Bötzingen in South-Germany; one of the most fertile fruit, wine and vegetable cultivation regions in the world.

Housed on the grounds of an old farmhouse dating back to 1836 near the Kaiserstuhl, the distillery focuses on regional, hand-selected produce. Because beetroot lacks sufficient fermentable sugars, it is processed as a spirit or Geist rather than a traditional brandy. Field fresh beetroots hit pure grain alcohol, undergo brief maceration, and are then distilled down to a concentrated expression of earth and root freshness.

Serving and Cocktail Suggestions

•    Neat: Chilled slightly in a small glass to let the complex vegetable aromatics open up.
•    Modern Mixology: Stirred into avant-garde culinary cocktails featuring saline or herbal modifiers, or paired with crisp tonics and a twist of citrus peel.

Food Pairing

•    Matches exceptionally well with northern European fish dishes, traditional Labskaus, or earthy salads featuring goat's cheese and walnuts.