Hans Reisetbauer has become the single largest importer of ginger in Austria to produce this novel ginger eau-de-vie at his Axberg distillery. Using a patented saccharification process, Hans is able to convert starch to sugar, thus wholly capturing the spicy and digestive properties of this finicky root. Ginger imported from China is washed, chopped, and partially liquefied using natural enzymes before being pumped into a stainless steel tank for a 15–20 day fermentation at 19.5 C (61 F). Requiring a mind-boggling 35 kg (over 77 lbs) of ginger per liter of eau-de-vie, the fermented mash is distilled twice in a Christian Carl copper pot still and rested for 3 years. An absolutely arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus. 41.5% ABV.

• Ginger eau-de-vie produced by Hans Reisetbauer in Axberg, Austria
• Ginger sourced directly from China is fermented for 15–20 days at 19.5 C (61 F)
• Distilled twice in a Christian Carl copper pot still
• Rested for a minimum of 3 years in stainless steel
• An arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus
• 41.5% ABV