Rochelt : Le Set de Mignonnettes

A gift box of 7 miniatures capturing the fruit’s essence and purity

The estate

Founded in the early 1980s in the Austrian Tyrol, Rochelt was born from the ambition to elevate fruit brandy to an art form. A family-run atelier, slow double distillations, extended aging in glass and demijohns, iconic bottles: the Maison asserts an uncompromising identity. A network of exceptional orchardists sustains a savoir-faire where technical rigor meets a true culture of taste. Deliberately low‑profile today, Rochelt favors limited volumes and maximum exacting standards, with a unique promise: to reveal fruit at its point of self-evidence.

A philosophy of excellence
At Rochelt, everything begins with perfect ripeness, when the fruit expresses the signature of its terroir. The Maison works only with whole fruits, sorted with meticulous cleanliness and sourced from selected plots, in close partnership with orchardists. Fermentation without additives, then a very slow double distillation true to Tyrolean tradition, to extract the essential and discard the harsh. Then comes time: unfiltered eaux-de-vie that rest for a long time until power and sweetness are in balance. 100% pure fruit, 100% natural, they offer a silky texture, precise intensity, and a luminous finish.

7 eaux-de-vie gathered in an exceptional gift box

Apricot: exclusively from the Wachau, an Austrian Danube terroir, from the klosterneuburger and ungarische beste varieties, the apricot is picked at ultimate ripeness for rare aromatic intensity. Sorted, cleaned, and fermented the same day, the additive‑free must preserves the orchard’s truth. Double copper distillation according to Tyrolean tradition, then at least seven years in open glass demijohns: time polishes, softens, and deepens, revealing a profound palette of ripe apricot.

Quince: venerated since Antiquity, quince, the “apple of Cydonia,” awakens the senses but truly shines when transformed. The ronda variety, native to Upper Austria, pear‑shaped and golden yellow at maturity, offers flesh with hints of exotic fruit. Sorted and washed, the fruits ferment without additives; the must is carefully double‑distilled. The heart of the distillation rests for at least nine years in glass demijohns, yielding a quince eau‑de‑vie with sovereign balance and remarkable aromatic diversity.

Morello cherry: originating in Asia, the morello here is crafted from a blend of three sweet varieties—köröser, kelleries 16, and gorsem—grown in western Styria. Hand‑picked one by one at full ripeness, they are sorted and fermented the same day without damaging the pits. The 100% natural must is distilled twice, very delicately, in copper, then the heart of the distillation ages for ten years. The result: a softer, more supple eau‑de‑vie with refreshing morello cherry aromas, touches of cinnamon, and a hint of bitter almond.

Muscate: probably born in the Near East and among the oldest grape varieties, Muscat seduces with floral aromas and a nutmeg sweetness. Sourced from Burgenland, these grapes are picked at full ripeness. Unlike grappa, we macerate the whole destemmed grapes with juice and pulp, then allow the must to ferment naturally before a careful double distillation. The heart of the distillation ages ten years in open glass demijohns: delicate structure, exuberant blossom, muscat freshness, and a balance of ripeness, freshness, and vitality.

Williams Pear: born from a fortuitous seedling in the 18th century, the tender, juicy Williams pear thrives in western Styria. Left to full maturity then harvested in several passes, it concentrates its sweet and spicy aromas. Sorted and fermented the same day without additives, it yields a 100% pure‑fruit must, double‑distilled with care. The heart of the distillation rests at least six years in open glass demijohns: a fleshy, powerful eau‑de‑vie, supple and gentle, brimming with ripe Williams.

Gravenstein Apple: a noble 17th‑century variety born in Gravenstein, the eponymous, now exceedingly rare, seduces with its delicate fragrance. In southwest Styria, warm days and cool nights heighten its aromas. Each fruit ripens on the tree, is hand‑harvested over several passes, then rigorously sorted before 100% natural fermentation, without additives. After careful double distillation, the heart of the distillation rests at least nine years: a powerful, expansive eau‑de‑vie teeming with fine, tender, fruity apple notes.

Black Elderberry: a familiar shrub in Central Europe, black elder scents summer with its white blossoms before producing deep burgundy berries that are inedible raw. Grown without treatment in Lower Austria, the variety is harvested at full ripeness and fermented the same day. The 100% natural must is distilled twice, very delicately, in copper; more than 50 kg of berries for 1 liter. The heart of the distillation ages at least ten years, gaining in softness: refined black berries with nuances of spice and chocolate.