Gin and fine liqueur distillery
The premium gin from Obertauern.
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Huber'schen distillery.
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is passionate ...
... about tourism and the Hotel Glöcknerin on the one hand as well as for his award-winning fine liqueurs.
![](/static_processed/502fa1435cdb79961520f26d0a3bf2da/gloecknerin-0139.jpg?{"image":"https://api.gloecknerin.at/static/images/lobby-bar/gloecknerin-0139.jpg","edits":{"resize":{"width":760,"height":1064,"fit":"cover"}}})
is passionate ...
... about tourism and the Hotel Glöcknerin on the one hand as well as for his award-winning fine liqueurs.
The best known of these is his “G-Punkt” gin. Franz jr impresses the Glöcknerin guests with his “Tauern Mule” and other gin creations. Making spirits has a long tradition in the Huber family! And as it is well-known that the apple doesn’t fall far from the tree, Franz jr is just as passionate as his father, grandfather and great-grandfather before him.
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The Maria-Theresia spirit law has already been closely associated with the Huber’schen farm for centuries, since the time of the great Austrian empress. Yet this spirit law has always involved certain distilling restrictions. Farmers have, for example, only been allowed to distil fruit. The regulations always stated “hands off wheat etc” which aimed to stop farmers from giving preference to distilled goods over baked goods and burdening their families with the distilling of liqueurs instead of providing them with bread!
The Maria-Theresia spirit law has already been closely associated with the Huber’schen farm for centuries, since the time of the great Austrian empress. Yet this spirit law has always involved certain distilling restrictions. Farmers have, for example, only been allowed to distil fruit. The regulations always stated “hands off wheat etc” which aimed to stop farmers from giving preference to distilled goods over baked goods and burdening their families with the distilling of liqueurs instead of providing them with bread!
and more.
Franz is very passionate about distilling! The certified fine spirit sommelier and sensory expert therefore buys fruit by the ton and not kilogram. The farm occasionally receives deliveries of 1,000 kg fresh cherries or 1,500 kg of fresh Wachauer apricots or 1,000 kg pears, apples and raspberries. The fruits of passion and fertility. To ensure that there is no forbidden fruit the distilling is always very precise.
In the first step there is always a very strict quality control. Hereby all the fruits are individually picked and sorted by hand. Any mould or rotten fruits etc are removed. The fruit is then mashed. And this very clean process occurs under strict hygiene guidelines. The mash is left to ferment for about 14 days until there is an alcohol content of ca. 3-5%.
In the distillation process which takes about 2.5 hours a distillate with an alcohol content of approx 75% is made. Hereby the foreshot, the first “layer” of the distillate, is “removed”. (Small tip: the foreshot is ideal for streak-free window cleaning!) The heart of the run or the centre portion is the best of the best and what really defines the perfect spirit. The finishing tail is also often described as “hooch” and is not of particularly good quality and is therefore removed.
A fruit distillate contains 13 different alcohol types which in their balanced proportions ensure a delicate bouquet and harmonious taste.
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G-Punkt.
Shaken or stirred?
As the name already implies. The magic lies in the detail. And Franz has perfected this with his gin, working on it and perfecting it for many years. Many junipers and a secret blend of 13 herbs are distilled and then fermented over a longer period before the ready mixture is poured into bottles.
Fruit spirits, in contrast, are ready to drink immediately. Franz jr annually produces more than 700 l ready to drink fine spirits in his distillery and these are available for sampling in the Hotel Glöcknerin bar as well as in the restaurant herzenslust.
As the name already implies. The magic lies in the detail. And Franz has perfected this with his gin, working on it and perfecting it for many years. Many junipers and a secret blend of 13 herbs are distilled and then fermented over a longer period before the ready mixture is poured into bottles.
Fruit spirits, in contrast, are ready to drink immediately. Franz jr annually produces more than 700 l ready to drink fine spirits in his distillery and these are available for sampling in the Hotel Glöcknerin bar as well as in the restaurant herzenslust.
