Originating in Asia, the Morello variety has expanded to include many different breeds with each one accentuating different aspects of this classic sweet and sour fruit. For thir batch of Rochelt the Köröser, Kelleries and Gorsem varieties cultivated in western Styria are used. The harvest is one of the most laborious of all Rochelt brandies as only fruit at optimal ripeness is acceptable requiring the hand harvesters to take many passes through the orchards, a process that often times can take up to three weeks. The fruit is sorted by hand and very carefully mashed without breaking the pits. Notes include dried roses, saffron, paprika, spices, cherry wood, black preserved cherries, tobacco, molasses and a deep raw, wild sanguine core. Unbelievably good.