Champagne Poire William in Port Cask

Champagner Bratbirne matured in port wine casks – Pear brandy from the Jörg Geiger Manufactory

The Jörg Geiger Manufactory's Champagner Bratbirne, matured in port wine casks, is a fruit brandy aged in wooden barrels, made from pears of the old Champagner Bratbirne variety from the Swabian Jura. The soft and sweet aromas of the port wine cask lend balanced, spicy notes to the fragrant, delicate pear. On the palate, it is long-lasting in the middle, with a light sweetness in the finish. Just over three years of maturation are sufficient for the pear brandy in 500l barrels to preserve the interplay between cask and pear. In its high-quality gift packaging, this spirit makes a sophisticated gift for fruit brandy connoisseurs.

How the Geiger Champagner Bratbirne in port wine casks is made

For this specialty, Jörg Geiger selects only pears of the Champagner Bratbirne variety. This variety has been known for sparkling wine production since 1760 and has carried its unique name since 1797. These top-tier wine pears are first allowed to "sweat" according to an old recipe to develop their full aroma and fragrance. Only then are they gently pressed.

After pressing the fully ripe pears, moist pomace remains. A Swabian cannot let such a thing go to waste—so Jörg Geiger lets this pomace dry and ferment. It is only distilled after 1–2 weeks, well aware that this means sacrificing some alcohol, but in exchange capturing the fullness of the fruit aromas.

One reason we love this Champagner Bratbirne brandy so much is its excellent capacity for maturation and further development after years of storage. Jörg Geiger explains it this way: "We consciously take the time to mature our brandies in wooden barrels. For instance, during summer temperatures, the rather youthful, harsh components of the brandy are gently carried away by the 'angels.' In winter, a gentle air exchange takes place again due to the open pores of the wooden barrel. A gentle, natural method of aging. The loss, also known as the 'angel's share,' which occurs through the use of a wooden barrel, averages just under 6% per year at the Jörg Geiger Manufactory. Only up to 4% is tax-recognized. Nevertheless, from our perspective, if one thinks long-term, the increase in value of the brandy through storage is significantly higher. Therefore, we decided to let the Champagner Bratbirne age in barrels as well."

Jörg Geiger Manufactory – Brandies from meadow fruit

The Jörg Geiger Manufactory is located in the small municipality of Schlat, eight kilometers southeast of Göppingen, in the middle of the Swabian Jura. Here, in this cultural landscape shaped by mountainous forests, juniper heaths, and meadow orchards with fruit trees that are sometimes over 100 years old, lies the home of Jörg Geiger and his manufactory.

The youthful-looking Jörg Geiger grew up in his parents' restaurant, the over 300-year-old Gasthof Lamm. In addition to the thriving restaurant, his father operated a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle—a true rarity from an old pear variety. The passion for distilling and the preservation of old varieties was passed down from father to son. Since 1994, Jörg Geiger has continued to run the inn and the fruit distillery. Even though he has become known for his sparkling wine from the Champagner Bratbirne and his non-alcoholic Prisecco, his fruit brandies also deserve attention. Such as these special sweet wines made from fruit from Swabian meadow orchards, self-distilled fruit brandies, and a great deal of rest and time for aging in old wooden barrels.