The Manufacture: Production – Where patience becomes an ingredient
Craftsmanship, tradition and the taste of the times
For several generations now, handmade liqueurs have been crafted in the ancient, vaulted cellars of Beaufort Castle, using whole fruits, traditional methods, meticulous attention to detail and absolutely no additives. Every sip speaks of care, passion and the delicate balance between time, flavour and tradition.
No additives, just quality
All our products are free from artificial flavourings, colourings and preservatives. We do not use industrially produced fruit extracts or concentrates. All that matters is fresh ingredients, hard work and a natural process.
Craftsmanship with a heritage
At Beaufort Castle, liqueur has been produced for almost 100 years according to Edmond Linckels’ original recipe. This time-honoured process combines nature, craftsmanship and patience. Every step, from harvesting through maceration to maturation in modern stainless-steel tanks, is carried out with the utmost care. Every bottle that leaves this place embodies the character of an authentic product, crafted with respect for its origins.
The start of every bottle – fruits with character
Whether it’s Cassero, Framboise, Cassero-Kirsch, Kirandy or Vieille Prune – every product begins with carefully selected fruit. The blackcurrants come largely from the Müllerthal, whilst other fruits such as raspberries, plums and cherries are sourced from selected regions. All the berries are lovingly harvested and processed immediately upon arrival in the castle cellar to preserve their full flavour, colour and aroma – fresh from the hand into the bottle.
Maceration – The art of extracting flavours
The first step is what is known as maceration: the freshly harvested fruit is steeped in alcohol for weeks or even months, depending on the variety and degree of ripeness. During this time, the flavour, colour and fruit pulp are extracted, producing an intense infusion which forms the basis for each of our liqueurs.
From fruit to bottle
After maceration, the fruit is processed in hydropresses to fully extract its intense fruity flavour. Sugar is then added, which determines the liqueur’s sweetness and balance.
Before each bottle is filled, the liqueur rests in the tanks for several weeks. During this time, the natural sediments slowly settle to the bottom – a gentle clarification process that requires no filtration whatsoever.
The result is a liqueur made from pure ingredients, crafted using traditional, handcrafted methods and boasting an authentic flavour.
Bottling at the castle
Our liqueurs are bottled in the castle cellar. Here, every bottle is carefully inspected to ensure the highest quality. Each label is then applied by hand, which emphasises the individuality and care that goes into our products. This is how we ensure that only high-quality products reach the market.
