Friedl is well known for his Marillen Eaux de Vie and stopped participating in annual competition for this category as awards already fill the room. As all of his products these apricots were grown organically by himself and neighbouring farmers. Each apricot was separated from its stone before fermentation to present a very clean and crisp apricot aroma without any benzaldehyde. Incredibly intense sweet and slightly jammy apricot aromas are captured in this batch.
 
Friedl Steiner is a flavour lover. He runs his distillery in the basement of his 4-star organic hotel and restaurant situated in the valley of Venosta in South Tirol. He has his own land where he grows his own products, some for the restaurant and some for the distillery. He is a very precise man and constantly improves his production process for his Eaux de Vies. An incredible clean and well looked after copper still stands besides an old wooden desk covered in hydrometers and a tiny experimental still. The room is surrounded by shelves on which countless labelled demijohns sit all filled with various Eaux de Vies most of them already aged for more than 3 years.