{"product_id":"freimeisterkollektiv-quinoa-wodka","title":"Freimeisterkollektiv Quinoa Vodka","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eGeorg Hiebl\u003c\/strong\u003e\u003c\/em\u003e distills his grain and pseudo-grain spirits in small batches using a \u003cem\u003e\u003cstrong\u003ecopper pot still\u003c\/strong\u003e\u003c\/em\u003e designed for the production of fruit brandies. This allows him to create \u003cstrong\u003earomatic\u003c\/strong\u003e spirits that highlight the \u003cstrong\u003esensory\u003c\/strong\u003e \u003cstrong\u003echaracter\u003c\/strong\u003e of his ingredients.\u003c\/p\u003e\n\u003cp\u003eQuinoa (Chenopodium quinoa) is a plant species from the goosefoot genus (Chenopodium) in the amaranth family (Amaranthaceae). Quinoa originates from South America, where it has been a staple food for 6,000 years. Georg Hiebl sources his quinoa from an organic farm he is friends with in the Mostviertel region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eNose\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003efreshly ground poppy seeds, nutty aromas\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePalate\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003earomas such as red currant and lingonberry initially come to the fore, before giving way to a nutty, oily mouthfeel.\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFinish\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eA blend of fresh yeast dough with bitter citrus notes develops in the finish.\u003cbr\u003e\u003cspan style=\"text-decoration-line: underline;\"\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e\u003c\/span\u003e: 40% alc. by vol.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduction\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eWater is heated to 75 degrees Celsius in the still. Enzymes are added to the crushed quinoa to trigger the breakdown of carbohydrates. After 30 minutes, the mash is cooled down to 55 degrees Celsius, and the enzymes for starch saccharification are added. The mash is then kept at 25 degrees Celsius and yeast is added. The mash ferments for four days and must then be distilled immediately to prevent the formation of negative aromas such as acetic acids.\u003c\/p\u003e\n\u003cp\u003eDistillation takes place on a 150-liter system. For his grain and pseudo-grain brandies, Georg Hiebl switches off the column with the rectification plates. After the first distillation, the low wines have approximately 25 percent alcohol. The spirit is then distilled to an alcohol strength of about 80 percent.\u003cbr\u003eGeorg Hiebl believes that this double distillation without the column gives his grain spirits \"more body\" and thus makes them taste fuller and more aromatic. During the final distillation, Hiebl separates the high-quality heart from the heads and tails exclusively by sensory assessment, as he believes that temperature measurements do not lead to the desired result here.\u003cbr\u003eThe spirit is stored for several months before being diluted with spring water to drinking strength.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGeorg Hiebl\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eDistiller | Mostviertel, Lower Austria\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGeorg Hiebl comes from a family that has been farming in the Mostviertel region of Lower Austria for generations. The over 300-year-old traditional \"Vierkanthof\" farmhouse is situated among orchards and ancient pear trees.\u003cbr\u003eWhen Georg Hiebl took over the farm from his father, he repositioned the business, as he saw no future for a small farm without specialization in the age of industrial agriculture. The decision to expand the distillery was driven as much by a passionate interest in aromas as by economic considerations. Since 1997, he has dedicated himself exclusively to the distillation of premium brandies.\u003cbr\u003eEncouraged by initial success, he continuously deepened his knowledge of the secrets of high-quality distillates and began experimenting with unusual varieties. After several years of experimentation, he quickly rose to become one of the best in his field. He has likely won more awards than anyone else in his trade. Georg Hiebl has won the gold or silver medal for the overall assessment at the Destillata six times. The IWSC in London named him Boutique Distiller of the Year in 2014.\u003c\/p\u003e","brand":"Freimeisterkollektiv (FMK)","offers":[{"title":"0.5 L","offer_id":54886153650509,"sku":"732100","price":40.0,"currency_code":"EUR","in_stock":true},{"title":"0.2 L","offer_id":54886153683277,"sku":"743956","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0996\/2822\/0749\/files\/732100.jpg?v=1790587781","url":"https:\/\/schoenbichler.at\/en\/products\/freimeisterkollektiv-quinoa-wodka","provider":"Theehandlung Schönbichler","version":"1.0","type":"link"}