Neuzeller Klosterbrennerei

The Neuzeller Klosterbrennerei is a company with a history spanning over 400 years and is primarily committed to its tradition. Nevertheless, trends must not be missed and conventions must not become a creative prison. 

The history of the Neuzeller monastery distillery goes back to the small inn "Newe Krug vorm Closter", today's country house hotel "Prinz Albrecht".

distillation
Distillation as a method for separating substances has been known since before the Common Era. The first books on distillation appeared in German-speaking countries around 1500. Water was often used as a carrier medium to obtain extracts from various parts of plants. Later, alcohol was also used for extraction and distilling with fruit or wine was discovered.

Herbs were grown or collected in monasteries and used to make tinctures. Because of the sometimes very strong bitter substances, sugar was added to the extracts to make them palatable. Apparently too much, because the tinctures soon became a luxury item. They are therefore considered the ancestors of herbal liqueurs.

The Revival of Neuzelle's Distilling Art
Until the 19th century, Neuzelle was located on an important postal route and needed appropriate accommodation and food, both for travelers and locals. In 1589, the monastery built an inn, which was appropriately named "Newe Krug vorm Closter". It was later given the name Prinz Albrecht or Sportlerklause. The inn was always leased to an innkeeper and had both brewing and distilling rights. This is where the roots of the Neuzelle distilling tradition lie.

presence
The Neuzeller monastery distillery continues a centuries-old tradition. Great importance is placed on the classic production methods. We maintain a close collaboration with regional partners. At the same time, however, many international contacts have also been developed, both on the supplier side and on the customer side.
We use regional and sometimes national raw materials, as we cannot obtain all the necessary ingredients in the desired quantity or quality. The core portfolio is brandies, spirits and liqueurs, but also specialties such as absinthe, whiskey, aquavit and gin. The focus on traditional methods of production and the calm and care with which we create our products is one of the most important elements of our company philosophy.

Since 2012, the monastery distillery has been integrated into the restaurant "Le Couvent" in the Neuzelle monastery hotel as the show distillery "La Distillerie".

Guided tours with closed groups are possible upon prior reservation, including tasting.