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"It's in our hands whether the spirit is good or bad" - Dollerup distillery portrait
As the northernmost distillery on the German mainland, the Dollerup distillery is truly unique. Originally founded in the 1990s as a sweet cidery, the distillery was taken over in 2014 by two highly experienced brewers, Werner Sauer and Axel Hartwig.
Buy Dollerup distillery spirits
- Flavor: Sweet almond flavor, nice and creamy
- Style: Marzipan liqueur
- Flavor: sweetish, woody, harmonious
- Flavor: complex, subtly woody
- Style: Barrel aged gin
- Flavor: fruity, spicy
- Style: Gin
- Flavor: herbal, soft, round
- Style: Aquavit
- Flavor: mild, fruity, citrus
- Style: Fruit spirit
- Flavor: Juniper, citrus note, herbal
- Style: London Dry Gin
- Flavor: spicy
- Style: Barrel aged gin
- Flavor: exotic, fresh
- Style: Gin
- Flavor: fruity, juniper
- Style: London Dry Gin
- Style: Whisky tasting set
- Flavor: Juniper, spicy vanilla note
- Style: Gin
- Flavor: complex, unique
- Style: Rhum Agricole
- Flavor: Mild and rosy
- Style: Rose spirit
- Flavor: sweet and sour
- Style: Rhubarb liqueur
But how did two absolute beer professionals get into distilling? Well, in a roundabout way.
Werner Sauer, a native of Rhineland-Palatinate and a trained brewer, made his career at the Flensburg brewery. He worked at the large brewery for over 25 years and was most recently Technical Director. His colleague Axel Hartwig started his apprenticeship under Werner Sauer in 1996, then went to Munich to do his doctorate and returned home in the early 2000s to head up the Research & Development department at Flensburger Brauerei with a freshly completed doctorate. But as time went on, the desire to create something of their own grew in both of them. To fully implement their own ideas without having to take the corporate structure of a large brewery into consideration. And above all: no compromises when it comes to the quality of the ingredients.
The two brewers started with their own URSTROM beer - and soon became distillers with a diverse range.
And so, in 2011, the two founded URSTROM Bier - a brand for certified organic Bioland beers made with regional malting barley. But less than three years after the two had set up their own business, an unexpected offer fluttered through the door - and gave them some bold ideas.
When Werner Sauer was asked if he knew anyone who would be interested in taking over a distillery, he initially replied: "No one is actually crazy enough to take over a distillery." But it soon turns out: Werner Sauer and Axel Hartwig themselves are that crazy. Their newfound independence and creativity inspired the two brewers of conviction so much that they took over the Dollerup distillery in 2014 and ventured into uncharted waters in the art of distilling.
When brewers suddenly become distillers
Although, the distillery waters are not actually that uncharted. As with brewing, they usually work with barley or wheat as a base, which needs to be fermented properly. Werner and Axel quickly find their way to the spirits and are enthusiastic about the many possibilities. Brandies and spirits are created from a wide variety of ingredients: A cocoa spirit here, a peanut spirit there, and the two accidentally mix their barrel-aged cider spirit with ginger spirit, creating the fruity and spicy Dolleruper Unfall.
Their latest creation: a spirit made from the exotic citrus fruit Buddha's Hand. "We became aware of the citrus fruit through a contract production. We liked the spirit so much that we wanted to make a spirit with this fruit ourselves," the pair explain in the interview. "The spirit has a very intense citrus aroma, completely different to other products made from 'normal' citrus fruits." This is mainly due to the fact that the Buddha's Hand fruit contains an enormous amount of essential oils - and virtually no pulp.
Werner Sauer and Axel Hartwig took over the Dollerup distillery - a former sweet cidery - in 2014.
However, in addition to the unusual spirits, the Dolleruper Distille range also includes classic spirits. Whether gin, classic fruit brandies, the obligatory aquavit for a North German distillery or fine barrel-aged spirits such as rum and whisky. For Werner Sauer, the specially created rum varieties are an absolute highlight: "I actually really like all the varieties here. I'm also a big fan of our Neptuns Golden egg liqueur, which has been refined with rum."
The two brewer-distillers are particularly fascinated by the unique aspects of their profession. "Our spirits are all 100% handmade. They were created by us and we have the opportunity to adjust the quality of individual steps or ingredients at any time. It is up to us whether the spirit turns out good or bad, which is why we focus all our attention on producing a high-quality, tasty end product," explains Axel Hartwig.
A freedom that the two of them have worked hard to achieve - and whose responsibility they make their heartfelt mission in the long term. Because, as Werner Sauer and Axel Hartwig are convinced: "The memory of good quality lasts longer than a low price." That is why they always stand 100% behind their individual products, which continue to impress with their high quality and unique taste.
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About the autor:
Katalog & Marketing Managerin
Für mich geht nichts über das Entdecken kleiner Manufakturen. Ob das der Micro Craft Brauer aus Bayern oder die sächsische Brennerei ist, die es bereits seit Jahrzehnten gibt - hauptsache klein, regional verwurzelt und mit Sinn für's Handwerk!
- Liebt: frische Luft, ihren Hund & Vinyl
- Favorite drinks: wechseln mit so ziemlich jedem Glas...
- Empfehlung des Monats: Alkoholfreier Gin. Der EASIP Fields holt den Frühling ins Glas!
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