Six generations ago, our ancestors were already involved in the distillation of fruit brandies. Today, Camille and Mariette Duhr-Merges continue to run the modernised business. Camille learnt the craft of distilling from his father Nicolas Duhr and through regular further training.
In addition to the work close to nature, such as pruning the fruit trees, planting new trees, caring for the crops, waiting impatiently for the harvest, collecting the fruit, there is later the mashing, the aroma when the mash is distilled, the tasting of the end product and finally the bottling of the fine drops.