What is the history and founding story?
Brennerei Staab is a family-run fruit distillery in Partenstein in the Spessart, state-examined and officially recognised. Its high-quality spirits have made it known well beyond the Spessart.
Producer
Brennerei Staab
- OwnershipFamily Owned Business, Partnership
- ScaleNano (< 100 cases/year)
About the producer
Their story
A state-certified and accredited family business run by Isabel and Andreas Staab in Partenstein in the Spessart, since 2014. From around 300 litres of pure alcohol a year they produce award-winning brandies and fruit spirits, fine liqueurs, vodka, absinthe and the multiple-award-winning Spessart Dry Gin — mostly from regional Franconian fruit.
- Raw materials
- Regional fruit, much of it grown locally in the surrounding Franconian countryside (Spessart) by nearby farmers and producers. Great importance is placed on the ecological footprint.
- What makes it distinctive
- A small family business since 2014 (born from a 'schnapps idea' over home-baked bread and home-made sausage). Around 300 litres of pure alcohol a year. A multiple award-winner — including the Spessart Dry Gin (prized by the trade press and connoisseurs in Germany and worldwide) and the quince brandy (BAYERN BRAND Gold 2016).
- Production methods
- Estate Production
- Handcrafted
- Small Batch
- Traditional Methods
What they make
- GinsGin: Spessart Dry Gin (multiple award-winner), Spessart Sloe Gin.
- Fruit BrandyBrandies: Williams Christ pear brandy, pear brandy from the Gellert's butter pear (cask-aged), mirabelle brandy, quince brandy from the apple quince (BAYERN BRAND Gold 2016), plum brandy with fruit maceration, plum brandy aged in a sherry cask.
- Fruit BrandyFruit spirits: blood-orange, strawberry, hazelnut, raspberry, caraway (digestif) and lemon spirit.
- LiqueursLiqueurs: pomegranate, hazelnut, raspberry, elderberry, cherry, peppermint, caramel, cheesecake, quince liqueur with red wine, red vineyard peach, chocolate.
- AbsintheAbsinthe and vodka.
Pictures
Where it is made
Raw materials and sourcing
Facility and premises
Business Details
The producer
Business Details
- Legal Name
- Brennerei Isabel & Andreas Staab GbR
- Trading Name
- Obstbrennerei Staab
- Ownership Type
- Family Owned Business, Partnership
Products
In the range
Gin
Fruit brandy
Liqueurs
Other spirits
Visit & Contact
Find them
Address
Partenstein, Bavaria, Germany, Europe
Torweg 2
97846
Contact
- Phone
- +49 9355 976122
- Mobile
- +49 170 3868899
- Website
- https://brennerei-staab.de/de/
- info@brennerei-staab.de
FAQ
Questions
Frequently asked questions
Worth knowing
How are raw materials sourced?
Regional ingredients from farmers and producers in the surrounding area are the basis of every brandy, liqueur, gin and absinthe. The Gellerts Butterbirne pears grow in the distillery's own meadow orchards in the Spessart, and the Williams Christ brandy uses fully ripe Franconian pears from nearby orchards.
What are the signature products?
The award-winning Spessart Dry Gin is the best known, valued by the trade press and by drinkers across Germany and abroad. The range also holds fruit brandies and spirits, liqueurs such as red vineyard peach and quince with red wine, and an absinthe from the Spessart.
What is the barrel or cooperage program?
The pear brandy from Gellerts Butterbirne matures for 14 months in a cask of Spessart oak. It won silver at Bayernbrand in 2016.
What heritage and traditions are maintained?
The Spessart absinthe took more than a year to develop, with old books in which distillers of past centuries left their recipes as the guide. It is made from wormwood, fennel, anise, hyssop and further herbs whose recipe stays in the house.