The quality of the brandies is ensured by a 300-litre rough-rim boiler and a 200-litre fine-fired boiler made of pure copper.

The fruit grown on the farm is taken from the orchards to the fermentation cellar by the shortest route, where it is gently fermented at a controlled temperature. For generations, double distillation has been carried out according to old Styrian tradition.

Only the high-proof heart of it is taken out and then matured in wood, glass or stainless steel.

The red cones of the stone pine tree are harvested in June, then at Hoedl Hof they are finely chopped and coated with a mixture of grain, apple distillate and a stone pine spirit and matured for several weeks.

For weeks, Hoedl Hof smells of the resinous Swiss pines, as if they were standing in the middle of an alpine pasture.

The pine trees used come from pine farmers in Obdach, Upper Styria.