Production and Tasting of Single-Variety Fruit Spirits

As part of the 'Use of Fruit Genetic Resources' Project (NUVOG II, PGREL-NN-0054), 40 varieties were tested as to their suitability for producing fruit spirits. For each variety, 25 kg of fully ripened fruit was processed and varieties were selected with maximum robustness in mind. Brix, pH, sugar content and phenolic content were measured in the juice. The products were described by a trained panel in terms of intensity, typicity and complexity, then assessed by a group of experts. The trial showed that old apple varieties have potential for producing single-variety fruit spirits. In addition, the 'Description of Fruit Genetic Resources' Project (BEVOG, NAP 03-21), witnessed the production of 180 single-variety spirits from pears, cherries and plums between 2007 and 2010, focusing on plum accessions from the Fruit Inventory (NAP 8/02-23). Fully ripened, hand-picked fruits, distilled in small batches of up to around 25 kg, were used. The tasting was performed according to a 20-point scale by experts from the Swiss Spirits Forum, among others. Due to their wide range of flavours, several varieties were prime candidates for distillation into fine spirits.