Three fine fruit brandies made from old aromatic fruit varieties (Bernese rose, Löhr plum & Hansli pear) are refined in small barriques in the sandstone cellar on the farm.

The beginnings of "Fässlibrand" were modest. Stephan Hänni experimented with an 8-liter wooden barrel in 2013.
In the meantime, production has risen to 900 bottles a year and includes the three varieties Löhrpflaume, Hanslibirne and Berner Rose (apple). These are all old fruit varieties from the canton of Bern.

And what is Stephan Hännis' secret to success? He cites four quality priorities. The use of healthy, clean and fully ripe fruit, cool fermentation of the mash, a slow and aroma-preserving distillation process and aging in oak barrels. Apparently he is right, because his brandies enjoy increasing popularity and fame. While he initially sold his fruit brandies at the Solothurn Christmas market, he is now able to distribute them through several Coop stores and the Widmer butcher store.

But it's not just the customers who seem to be taken with his brandies, but also the experts. The Fässlibrände have won several awards. For Stephan Hänni, these judgments by expert juries are important feedback for drawing conclusions and making adjustments in the production process.


Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.