Riegel producer bottling an unfiltered Kaiserstuhl Dry Gin at the northern edge of the volcanic massif, a spirits counterpoint to the Burgunder estates on the slopes above.
Tip: There is no regular walk-in counter, so call the shop line before planning a stop in Riegel.
Address: Ziegelhoefe 4, 79359 Riegel am Kaiserstuhl, Germany, Baden
Ziegler still distils at its founding site in Freudenberg am Main, the Main-Tauber corner where Baden meets Franconia, and supplies restaurant lists across Germany with fruit Braende.
Tasting: Distillery shop at the founding site in Freudenberg am Main, with the full Obstbrand range.
Tip: Freudenberg is about 20 minutes from Wertheim, so it fits a Tauberfranken Bocksbeutel day rather than a Kaiserstuhl one.
Staufen's fruit distillery has worked the Black Forest kirsch tradition since 1844, operating at the southern end of the Markgraeflerland where the vineyards meet the hills.
Tasting: Factory shop selling the fruit-brandy range, open weekdays with a midday break and Saturday mornings.
Tip: The shop shuts for a long midday break on weekdays, so arrive before 12:30 or after 14:00.
Sasbachwalden's cooperative runs a separate spirits arm, Alde Gott Edelbraende Schwarzwald eG, distilling Black Forest fruit at the same Talstrasse address as its winery.
Tasting: Spirits sold alongside the cooperative's wines at the Genusswelt building on Talstrasse.
Tip: Wine and spirits share one building here, so a single stop covers both sides of the cooperative.
The Scheibel family distils Black Forest fruit at Gruener Winkel in Kappelrodeck, on the Waldulm side of the same Ortenau valley that ripens the district's Spaetburgunder.
Tasting: Counter sales at the Waldulm still house, weekdays through to Saturday lunchtime.
Tip: Saturday opening runs only from 10:00 to 13:00, so a weekday visit leaves more time at the counter.
Bimmerle distils at Oensbacher Strasse in Achern-Moesbach, an Ortenau operation whose house brands include Needle Gin and Loerch and reach far beyond the Black Forest.
Tasting: Production site rather than a cellar door; enquiries go through the Achern-Moesbach office.
Tip: This is a working production site rather than a tasting bar, so contact the office before turning up.
An Oberkirch distillery turning the Renchtal's orchard fruit into Braende and Likoere, a few streets from the Oberkircher Winzer cooperative's own Vinothek in the same town.
Tasting: Braende and Likoere sold from the Heugasse premises and through the distillery's own shop.
Tip: Pair the stop with the Oberkircher Winzer Vinothek on Renchener Strasse, a five minute drive away.
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