Distilling·21. Juni 2026·6 Min.
Why we distil Solstice on the longest day
Once a year the still runs through the shortest night of all. A note on light, sugar, and why timing changes everything in the glass.
Geschichte lesenNotizen aus dem Keller
Berichte aus der Brennerei — über Wasser, Botanicals, Wetter und das langsame Handwerk des Destillierens in der Höhe im Wallis.
Terroir·14. Mai 2026
The water question: what glacial melt does to a spirit
Mineral, low in dissolved solids, almost weightless. We trace a single drop from the Aletsch down to the cut.
4 Min. LesezeitLesen
Botanicals·2. Mai 2026
A morning foraging above Raron
Wild thyme, fir tips, and the herbs that never make the label. Walking the valley with our forager at first light.
5 Min. LesezeitLesen
The House·18. April 2026
One copper still, run slow
Heads and tails cut by hand, by taste, every batch. The case for staying small when everyone else scales up.
7 Min. LesezeitLesen
Distilling·5. Februar 2026
Resting Hiemalis through the Alpine winter
Lavender, fir, and wild flowers held in glass through the cold months.
4 Min. LesezeitLesen
Tradition·12. Januar 2026
Schnaps, the Valais way
Clear, rested in glass, never wood. Our coming release looks back to the oldest spirit in the mountains.
5 Min. LesezeitLesen
Neue Beiträge jede Saison · Geschrieben im Walliser Keller