Krautinger schnapps

Nowhere else in Tirol or Austria, no only in the Wildschönau is the so-called "Krautinger" distilled. The beet schnapps is made from the white beet.

In almost every household there is a bottle in the cupboard for stomach aches, because Krautinger is actually a household remedy, elixir of life and medicine all in one. After a hearty meal, Krautinger is a special digestif.
The smell is unique, as is the taste. Either you like it or you don't. In any case, a visitor to the Wildschönau can hardly avoid tasting Krautinger.

Empress Maria Theresia granted the right to distil schnapps from turnips in the middle of the 18th century. Originally, 51 Wildschönau farmers were granted this monopoly. Some farmers still do to this day. In the meantime there are 16 farmers who make use of this distilling right.

The white stubble beet (also called water turnip) is harvested in summer and autumn. It must be washed clean and reduced to mash. The mash is thickened to a third of its original volume, left to ferment with yeast for 48 hours and finally distilled.

However, the process is not as simple as it sounds.
Besides patience, there are many other contributing factors to the quality of Krautinger schnapps. Among other things, the fire; electric boilers are disdained by the beet farmers.
Beech wood provides the necessary temperatures. Die-hard "Krautinger distillers" abhor industrial seeds and grow the seeds themselves.