Christoph Keller is a busy man. The author and curator, editor and lecturer has also found time to reinvent spirits or – to be more precise – fruit brandies. In 2006, he and his wife purchased an old mill (the Stählemühle) near Lake Constance to set up an alchemical laboratory as a proving ground for fruit brandies that easily equal any Scotch in terms of refinement. Keller focuses on old, local varietals, but also experiments with wild and exotic fruit. The results are incredible spirits like his Upper Danube Valley rowan brandy matured in a mulberry barrel. Trying to capture the taste and aroma in words would be utterly futile; you really have to try them yourself.