The Keiser contract distillery makes fine distillates from your fruit. Or try our Zuger Kirsch AOC and other fine fruit brandies that we produce with fruit from our own cultivation.

 

The Keiser distillery was founded in 2010 by Arnold Keiser, whose family can look back on a long tradition of distilling . His father and grandfather Keiser already held the right to distil on the farm.

Farmers and private individuals who wish to have their fruit processed into fine brandies and liqueurs also benefit today from Arnold Keiser's extensiveexpert knowledge and his many years of experience as a distiller.

The basis for the precious distillates produced by Lohnbrennerei Keiser is ripe, high-quality fruit such as cherries, plums, apples and pears. These come from around 250 high-stem trees on the Keiser family's farm or from the customers' own cultivation.

In addition to the production of fine fruit distillates and liqueurs, Arnold Keiser also offers whisky distillation 

Contact us. We are happy to be there for you.

The Keiser distillery distils fine fruit brandies from your fruit. For stone fruit the minimum quantity is 30 kg, for pome fruit 50 kg of fruit. After distillation, Arnold Keiser reduces the high-proof distillate to drinking strength with water and filters it.

Information on prices can be found here: Distillery tariffs 2022

The filling takes place either in canisters or in bottles, with different sizes and shapes to choose from.

View the range here: Price list bottles

 

• Our own products

 

In addition to fruit brandies on behalf of customers, Lohnbrennerei Keiser also produces precious distillates and liqueurs with fruit from our own cultivation . Customers are private households, drinks markets and  restaurants in the region.

View the assortment of the Keiser distillery here: Price list for distillates

The Zuger Kirsch of the Keiser distillery bears the protected designation of origin AOC (Appellation d'Origine Contrôlée). Arnold Keiser supplies this high-quality brandy to various confectioners in Zug, who use it to make Zuger Kirschtorte 

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Keiser whisky

New in Arnold Keiser's range, the specially produced Keiser Whisky. 8 years aged in a Pinot Noir Cask.
Available immediately at Arnold Keiser's farm. The prices of the whisky can be found in the Price list distillates.

 

• The art of distilling

 

How fruit is turned into a fine brandy

The basis for a fine distillate is ripe, high-quality fruit. First, the fruit is crushed into a mash and fermentation yeast is added so that the fruit sugar is converted into alcohol. This is then distilled in the still after 1-2 months.

The alcohol contained evaporates faster than the water and reaches the booster bottoms for purification. In a cooling device the alcohol becomes liquid again. The resulting high-quality distillate can now be diluted with water to drinking strength and filtered.

Distillation goes through different phases: the pre-run, the mid-run and the post-run. Only the middle run is suitable for enjoyment. The art of the distiller now lies in finding the right moment for the transition between these phases.

An art that Arnold Keiser has mastered perfectly.

Experience distilling live
With his mobile distillery, Arnold Keiser is a regular guest at trade exhibitions in the region and at Konditorei Treichler - the inventor of Zuger Kirschtorte. At the show distillery everyone can experience how fine distillates are made from fruit.