The Moselle’s orchards have long been used for brewing fruit-based spirits, although recently, whisky, gin and rum distilleries have grown in popularity across the region. On 22 and 23 October, distillers took the opportunity to show off their wares to the public as part of the 10 edition of the “D’Miselerland brennt” festival, or Distillers’ Day.
In Niederdonven, the Diedenacker distillery is one of the oldest, with the sixth generation of the family now brewing spirits made with local fruit. Behind the farm itself sits around 7 hectares of orchards, and the products made at the distillery vary from apple brandy to the Vieille Prune, and more unusually, asparagus. Camille Duhr, who learned the trade from his father, says it is important that the brandy tastes of the fruit, without being too strong or sour.
In the past, distilleries were only able to operate from September to April. But now, the boiler runs all year round. In 2005, the region produced whiskey for the first time, using Luxembourg rye with yeast added, and brewed after four days.
''It has to be aged in wood for a year for it to be whiskey. The character, the taste are both affected by the wood. And also what was in the barrel before. Here, for example, I have a barrel that previously contained Pinot Blanc, a white wine. That gives it a very different taste afterwards,’' explains Duhr.
On Sunday afternoon, the more fashionable gin was brewed at the festival. Gin itself has only been brewed at the Diedenacker distillery since 2017, as Duhr elaborates: “The whole process happens in just one go. We just need to heat it up one time. It is then triple distilled and comes out as a 78 - 80 percent product.’'
The farm’s hayloft holds the first barrels of rum bearing the mark “Made in Luxembourg”. Here also more patience is needed, with a few more years before the first products can be sold. The rum was made with sugar cane from the Dominican Republic and smoked in barrels from Barbados, but the process requires much patience.
Video report in Luxembourgish:
