Cucumber spirit

Cucumber Spirit – Faude feine Brände

The Faude feine Brände Cucumber Spirit is a truly unusual spirit from the family distillery in Kaiserstuhl. Master distiller Florian brings the absolute concentration of cucumber as a spirit, full of aroma, to the glass. Only fully ripe fruits and vegetables of the best quality are processed into delightful spirits in his distillery in Bötzingen, because the experienced distiller is sure of one thing: a good distillate begins with top-quality fruit. It's no coincidence that his spirits have received national and international awards. The Cucumber Spirit shows how experimental Florian Faude is. With this courage, classics are created that surprise, and surprises that become classics: recognizable and unexpected. Especially with these exotic spirits, Florian, also with the help of his brother who made good contacts in Berlin, has made it into upscale gastronomy and trendy bars.

The Faude feine Brände Cucumber Spirit possesses a unique aroma that knows no bounds. Refreshing and intense, like biting into a crisp cucumber from your own garden. A special gift with a lasting finish for all cucumber lovers and Black Forest fans. This spirit not only accompanies you on the rocks through the summer but also as a cocktail base in a Citrus Negroni with red vermouth and Mondino Amaro throughout the whole year.

Faude Cucumber Spirit – Kaiserstuhl meets Lake Constance

The Faude feine Brände Cucumber Spirit may cause astonishment at first glance. A distillate from cucumbers initially raises questions, but all of them are answered with the first sniff and turn into enthusiasm with the first sip. Clearly, even with the Cucumber Spirit, distiller Florian has come up with something extraordinary. For his spirit, he uses the popular crooked cucumbers from Reichenau Island, which is known as a vegetable growing area due to its particularly mild microclimate in the Untersee (Lake Constance).

Spirit instead of Brandy – Florian explains it

A spirit made from cucumbers is not a brandy, but a "Geist" (spirit). "A Geist," Florian explains to us, "opens up possibilities for the distiller to do familiar things differently and to play with the unknown." Unlike brandy, Florian therefore uses vegetables, such as cucumbers, which cannot be mashed and fermented due to their low sugar content. "Here we take a piece of nature," Florian continues, "steep it in the purest grain alcohol so that it can impart its full aroma to the alcohol, and then distill the 'flirtation' after a short time. This way, only clear notes enter the distillate. What we save in time, we add in fruit or vegetables." With the good, soft water of the Black Forest, the spirit is then reduced to drinking strength (42% vol. alcohol) and filled into classic 500ml bottles without the addition of sugar or coloring and without cold filtration. "The result: a highly harmonious paradox. Intensely fresh, immediately present and yet – multifaceted and light-footed."