Piekfeine Brände – Birgitta Rust
When Birgitta Rust opened her glass manufactory, the Birgitta Rust Piekfeine Brände distillery, at Europahafen in Bremen's Überseestadt on November 11, 2011, hardly anyone expected the success the only North German fruit distiller would achieve. But anyone who plans as meticulously as Birgitta Rust and has such a unique schnapps date as a good omen on their side is favored by Fortuna. After all, she had spent two years in Bavaria studying and completing training as a distiller. It was important to her to learn everything from scratch, from fruit science and the production process to the brandy tax law and the marketing of her own products.
Birgitta Rust – Distilled with Heart and Hand
Success was not long in coming. At Destillata, the exquisite Mirabelle, Sloe, Quince, and Williams Pear brandies were awarded silver, and a gold medal for the quince brandy and a silver one for the sloe were then added at Premium Select Spirits International. Distilled with heart and hand is the motto of the power woman and former business consultant, who today produces not only ten different fruit brandies from local fruit, from apricot to plum, but also the particularly popular hazelnut spirit. The fruit brandies are joined by exquisitely sweet sisters in the form of liqueurs, such as the Orange Whisky Liqueur and the Hazelnut Cream Liqueur. In between, the mother of two also happily married and is now called Birgitta Schulze van Loon. Since 2015, a Hanseatic Single Malt van Loon has completed her range. Following the trend, Birgitta Rust distills her own gin, the Triple Peak London Dry Gin, and her own Hanseatic Rum.
