Alpenkrone herbs

This is how we make our Lieslschnaps

We steep the dried herbs in pure alcohol and water. Then we let the mixture rest for 24 hours. Now it is "relaid," which means the bottle is turned. After that, more pure alcohol is added, and even more pure alcohol. If we want to achieve the "mild" Lieslschnaps, sugar is added to the mixture at this point. After that, the liquid is filtered and poured into an oak barrel for storage. As needed, we bottle the Lieslschnaps - the bottles are delivered to customers and sometimes sold in the manufactory. The production is done entirely by hand - just as our Aunt Elisabeth has done for decades. By the way, the name "Lieslschnaps," under which everyone in the region knows our schnaps, comes from her.

The exact recipe is and remains a trade secret!

Points of sale in St. Lambrecht:
Store Adeg-Grasser, Natural Goods Monika

Served in the following catering establishments: 
Gruber Alm, Wirtshaus Stifterl, Hotel Auszeit

You can also order our products online: www.lieslschnaps.at/shop.html