Product of: Germany
The malting takes place at the Mälzerei Gebrüder Brewery in Zirndorf, Germany.
Brewing and distillation is at Hessische Spezialitätenbrennerei Behlen. Fermentation is started with a cold mash to extend fermentation time, thus ensuring a more flavoursome and better quality mash is produced. Fermentation lasts 7-8 days before the mash is ready for distillation. No chemicals, no artificial enzymes or silicone defoamer are used in fermentation.
Distilation is in two parts. Firstly, the mash is distilled using a continuous still with eight plates to ensure the mash doesn't have a long boil. This produces a raw spirit of approx. 85% alc./ vol.. This is then redistilled in a hybrid combined pot and column still with 48 plates to rectify the spirit to 96.4% alc./vol...
The distillate is then blended with natural spring water (from Stieferstollen at Nordenau) to reduce to bottling strength but is left to marry for 3 - 6 months prior to bottling. Other than a particle filter there is no filtration - Freimut is not charcoal filtered.
Review and Tasting
Sampled on 07/03/2016
(sample bottle 2015/Bo1-L02 No. 0390) Crystal clear
Toasty bread, dark rye bread, roasted hazelnut with minerality, creamy white chocolate and white pepper spice.
Bready and spicy. Toasty rye bread, roasted nuts, vanilla crème brûlée, milk chocolate and cracked black pepper spice.
Cracked black pepper, chocolate, roasted dry nuts and dairy cream.
There's nothing neutral about this very characterful vodka with its pronounced toasty rye bread, creamy chocolate and roasted nut notes.