Our Brands

A Unique Portfolio Defined by Strength and a Good Sense of the Market.

The Borco product range

  • Aniseed

  • Aquavit

  • Cachaça

  • Champagne/Sparkling Wine

  • Cognac / Armagnac / Brandy

  • Fruit Brandy and Calvados

  • Gin / Jenever

  • Jagertee

  • Kümmel

  • Liqueur

Fruit Brandy and Calvados

In Central Europe they’re regarded as essential digestifs in both the restaurant trade and home cuisine: Fruit brandies and Calvados.

  • Badel Slivovitz
    Badel Slivovitz
  • Pâpidoux Calvados
    Pâpidoux Calvados
  • Pascall. Exquisite fruit brandies from France's Vosges region.
    Pascall. Exquisite fruit brandies from France's Vosges region.
  • Puszta Barack apricot brandy
    Puszta Barack apricot brandy

Production & Origin

Fruit brandy

Fruit brandies are made from the alcoholic fermentation and subsequent distillation of fresh fleshy fruits or their musts. Fruit brandies are often also called fruit water. They are made in the fruit-rich regions of Central Europe, particularly in France, Germany, Austria, Switzerland, Croatia and Hungary. The main types of fruit used are plums, cherries, raspberries, mirabelle plums and apricots. Whereas a few decades ago fruit brandies were key in shaping the spirits market in the German-speaking countries, their influence has decreased somewhat as internationalisation has progressed. However, more and more bartenders have recently again been taking an interest in the qualities of regional products, the result of which has been some younger people’s bars also promoting themselves with long drinks and cocktails based on fruit brandies.

Calvados

Calvados is distilled from cider. This apple wine is pressed from apples grown in the Calvados region of Normandy. Apples are harvested there from the end of December until the onset of the first night-time frosts. The fine art is in gauging the exact the time at which the different types of apples are ripe. After they are harvested, the apples are combined into harmonious mixtures and processed into cider. After one month of fermenting in wooden vats, the cider is ready. It is then distilled. The fresh distillates are clear, strong and bitter. After being kept for a long time in oak barrels, the Calvados gains a unique and unmistakable character. Calvados is a superb drink for many occasions: It is most popular neat, as an aperitif and as a digestif. Between courses, Calvados takes care of the famous „trou normand“ or „Norman hole“, in other words it makes room in the stomach again in anticipation of the next course.

  • Mezcal

  • Pisco

  • Port / Sherry

  • Rum / rhum

  • Tequila

  • Vodka

  • Whisk(e)y

  • Non-alcoholic

Are you looking for products that are available on the Austrian market?
Please visit our partner distribution at www.kattus-borco.at