History

Gölles is a family-owned business in the volcanic region of eastern Styria near Riegersburg. For more than 30 years the Gölles family has tended their fruit orchards and produced vinegars and fine distillates. In the 1950s, Alois Gölles Sr. laid the foundation for the company, and in 1979 Alois Gölles Jr. began pursuing the idea of using the finest fruit to produce spirits. They focus on 100% pure fruit and do not add sugar, flavorings, or colorings; copper stills are used for traditional double distillation.

Production

After harvest – July to November – the fruit is sorted and washed and crushed, after which stems, kernels and pits are removed. The crushed fruit is fermented in stainless steel tanks at 17–19°C for 1–2 weeks, and the natural fruit sugars are converted into alcohol. The distillation process takes place in copper stills, first to low wines and then to fine distillates. Gölles places great emphasis on the 'middle cut': the heads and feints are separated slowly to obtain the most valuable part. At around 70% ABV, the middle portion is clear as glass; if stored in glass or stainless steel, the clarity is preserved. If aged in oak barrels, the distillate takes on a dark brown color and fine vanilla, wood and roasted aromas as well as a smoother finish.

Products

Gölles produces fine spirits and schnapps exclusively from 100% pure fruit without the addition of sugar, flavorings or colorings. Selected distillates include Old Plum, Blackberry and Williams Pear, as well as Premium Bitter. The products are available in various bottle sizes from 50 ml to 1.5 liters.

Visits and Experiences

Visitors can experience the production and the schnapps distillery via audio-guided tours and coach tours. Gölles also offers a bistro and a panorama terrace, as well as a playground made from wooden wine barrels for children. Reservations for guided tours and coach trips can be made; audio-guided tours and events are available during the season.

Philosophy

Gölles articulates a philosophy of using all parts of the fruit and thinking only in terms of 100% pure fruit. A large part of the process involves craftsmanship and consideration: the fruit is sorted and handled with care; stones and residues can be used for energy or as fertilizer in fields and gardens. Copper pot stills and double distillation emphasize the desire to preserve the fruit's natural character without additives. Foresight about architecture and storage is supported by the fruit coming from heirloom varieties such as Maschansker apples, Hirschbirne pears and Kriecherl, and the region around Riegersburg influences the flavor.