Rochelt : Elderberry 2012

Tasting characteristics and advice for the 2012 Sureau Noir Rochelt

Tasting

Appearance
This eau-de-vie displays a beautiful amber hue, reflecting its long years of maturation.

Nose
The nose reveals delicate, complex aromas of dark berries, underscored by luscious notes of spice and dark chocolate.

Palate
Despite its high alcohol content of 52%, this eau-de-vie stands out for its remarkable smoothness on the palate. Its harmonious structure is the result of extended aging, which brings balance and roundness to the whole.

Food pairings and serving occasions

This 100% natural, unfiltered eau-de-vie is best enjoyed neat, at room temperature, to fully reveal the complexity of its aromas.

An exceptional Tyrolean eau-de-vie with dark berry aromas

Rochelt, excellence in Austrian artisanal distillation

Founded by Günter Rochelt in the 1970s in Fritzens, in the heart of the Austrian Tyrol, Rochelt embodies excellence in Alpine artisanal distillation. After twenty years of experimentation alongside Tyrolean farm women, Günter began marketing his first eaux-de-vie in 1991. Since 2003, his son-in-law Alexander Rainer has led this family business, preserving an ancestral savoir-faire. The distillery stands out for its rigorous selection of fully ripe fruit, its natural fermentation with indigenous yeasts, and its traditional double distillation, requiring up to 80 kg of fruit per liter. Served in the world’s finest Michelin-starred restaurants, Rochelt eaux-de-vie remain the symbol of an obsessive pursuit of quality that favors craftsmanship over quantity.

Sureau Noir 2012: a rare eau-de-vie from Lower Austria

Sureau Noir 2012 perfectly illustrates the Rochelt philosophy: a eau-de-vie that is 100% fruit and 100% natural. This exceptional cuvée comes from Lower Austria, where black elderberries are harvested by hand at full ripeness. The rarity of this eau-de-vie is explained by a naturally limited yield: up to 55 kg of black elderberries are needed to distill a single liter, as their sugar content is particularly low.

The berries ferment naturally thanks to the indigenous yeasts present on the fruit skins, before undergoing artisanal distillation in accordance with very precise specifications. After long years of maturation, this 2012 vintage reveals the mastery and patience required to craft an exceptional eau-de-vie.