The Obstler glass
Fruit enjoyment on a new level

The origin and spread of the Obstler in Central Europe

It is not easy to determine when fruit schnapps was created. Fruit was mashed as early as the 12th century and the mash was then distilled to produce an alcoholic beverage. However, these drinks would probably not be called fruit brandies today. Fruit brandies as we know them today were created from the 15th or 16th century onwards. In Germany and Central European countries such as Austria and Italy in particular, the distillation of fruit brandy was increasingly cultivated and refined. Especially in southern Germany, the production of Obstler is a custom. Fruit from orchards was often used for the production of Obstler. This is why apples and pears are predominantly the basis for fruit brandy in these regions. However, cherries, mirabelle plums and damsons are also used. Fruit brandy can also be made from berries and tropical fruits. In Germany, farms are allowed to distil up to 300 liters of alcohol as a sideline. This is why there are many small distilleries, especially in southern Germany, each of which distils its own typical and aromatic fruit brandy.

What is a fruit schnapps?

A fruit brandy, also known as fruit brandy or fruit water, must have a minimum alcohol content of 37.5% by volume. It can be made from stone fruit, pome fruit, but also from tropical fruit or berries. Ripe fruit is required for production, as this is the only way to achieve the optimum taste. The fruit is mashed for production. Yeast is added to the fruit for mashing. During this process, the sugar contained is converted into alcohol. This means that the higher the amount of sugar in the original fruit, the higher the amount of alcohol obtained. The fruit brandy is obtained through subsequent distillation. This process is also known as distillation. In a fruit brandy, the alcohol must be obtained 100% from the fruit used. If this is not possible, for example with berries that contain less sugar, the mash is mixed with a neutral alcohol. After distillation, this produces a fruit spirit and not a fruit brandy.

The Perfect Glass Shape for Enjoying Obstler

Pure Obstler

The shape of an obstler glass for pure enjoyment has two crucial characteristics. The obstler glass is bulbous at the bottom and tapers towards the top. This long tapering of the glass is also known as the chimney. The shape of the glass helps the fruity and gentle aroma of the obstler to unfold.

The capacity of the glasses predominantly varies between 60 and 90 ml and the height between 15 and 20 cm. The fill volume ranges between 20 and 40 ml. The length of the stem varies among different manufacturers. The length of the stem is not crucial for the taste of the obstler, but rather tied to aesthetic preferences. The stem should be long enough to be comfortably held without holding the bulbous part of the glass. This prevents the obstler from warming up through the hand and losing its optimal drinking temperature.

Clear and thin-walled glasses are the perfect choice. This allows the color of the obstler to be observed precisely, as it also says a lot about the quality of the obstler. A thin-walled glass is easier to swirl and leaves a more pleasant mouthfeel at the top of the chimney than a very thick-walled glass.

This glass shape is optimally suited for the pure enjoyment of obstler. An optimal drinking temperature of 15 to 18 degrees is recommended, depending on the variety. After pouring, it is advisable to give the obstler some time to develop its full aroma. The obstler glass can be gently swirled for this purpose. After about one to two minutes, a smell test can be performed, as not only the taste of an obstler but also the smell is important. Here again, the advantage of the long chimney of an obstler glass is evident. It ensures that the gentle aromas escape slowly and well-bundled upwards. Depending on the alcohol content of the obstler, it is recommended to wait another one to two minutes before the first sip. The rule of thumb is that the higher the alcohol content, the longer the waiting time. Finally, the obstler can be drunk. An obstler is not drunk in one gulp but sipped slowly. This allows a wonderful fruity aroma to unfold throughout the mouth.

Obstler as a Mixed Drink

Less known but definitely tasty are mixed drinks with obstler. For example, a Willi Sour is made from Williams brandy (obstler from the Williams Christ pear) mixed with lemon juice and sugar syrup. The Willi Sour is served on the rocks (with ice cubes). A tumbler, a stemless spirit glass, is suitable here. A capacity of 180 to 300 ml is optimal. When using obstler in a mixed drink, it is important to ensure that the characteristic taste of the obstler is not overshadowed by too intense other flavors. When mixing, the taste of the obstler should be highlighted and refined.

Obstler - A Delight

If the tips for choosing the right glass, the optimal drinking temperature, and drinking behavior are followed, then nothing stands in the way of enjoying obstler. With the wide variety of flavors, there are definitely plenty of opportunities to learn the optimal way to enjoy it.

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