Stories

Even when he was still a young vintner, Heinz Spohr – today our emeritus winemaker – saw the estate as more than just a chance to earn his daily bread. Being “only” a vintner wasn’t enough. His entrepreneurial spirit gave rise to a project that even today plays a major role at Weingut Spohr.

Not least because his hobby could be bottled. Heinz Spohr started distilling grapes, grappa, and yeast, and not long thereafter moved on to other types of fruit as well. Williams pear, forest berries, Mirabelle and Damson plums were soon being transformed into exquisite brandies by Heinz Spohr and his pal Heinz Kunz.

And because the path from brandy to liqueur is a short one, we also feature several wonderful liqueurs in the Spohr catalog.

There’s also a new Spohr Gin, now on sale, and more new spirits on the way … fans of the strong stuff have something wonderful in store.