The black currant, also known as black currant, originates from southern Styria. For each litre of this noble brandy about 30 kg of berries are needed. After controlled natural fermentation the double distillation takes place. This brandy then matures for at least 5 years in open glass balloons.Tasting notes:Color: Clear. Nose: Smoke, spicy, earthy, notes of wood, damp bark. Taste: Complex, strong, spicy, currant. Finish: Long-lasting, strong.