Schnapps was already being distilled in Germany and France in the 14th century. At that time, it was still thought to help against the plague.
In the 15th and 16th centuries, Catholic monks refined the recipes and in 1512 the Strasbourg doctor Hieronymus Brunschwig wrote his book on distillation (großes Destillierbuch).
Since that time, recipes and techniques have been further refined so that there is now an almost infinite variety of brandies made from every conceivable type of fruit.
This tradition is our aspiration and we are passionate about producing these wonderful recipes in Australia.
You can find out more about our recipes and other ideas here: (And if you would like to share, we would love to hear from you)