Campus Edelbrand

Where the "Waldviertler Kriecherl" and other fruit varieties are refined to a high standard.

Around 100 old and over 200 young fruit trees belong to Christian Bisich's organic farm in Kleinnondorf near Rappottenstein. Classics such as Kriecherl, Zwetschke apple and pear are distilled using the traditional rough and fine distillation process. The barrel-aged products are also unique.

In 1997, four organic farmers in Rappottenstein founded "Campus Edelbrand". This brought a new spirit to the refinement of spirits in the Waldviertel: Old, traditional fruit varieties of the region, such as the "Hacklapfel", the "Stubenbirne" or the "Goaßbeindlbirne" and above all the yellow are refined here into high-quality brandies. But plums, raspberries and spruce tips are also transformed into unique bottled spirits.

Barrel ageing has also been increasingly used for many years - 12 years of barrel ageing is standard. Here, work is carried out according to old traditions, but with modern know-how and, of course, a lot of love.

"Our orchards with their old varieties are among the most valuable treasures of sustainable agriculture and protect an enormous amount of biodiversity. We put this diversity into bottles with spiritual content," says organic farmer Christan Bisich, inviting you to enjoy the Waldviertel in its most highly concentrated form.