Urs HEcht

There are some things I refuse to even entertain the idea of compromising on. One of those things is the quality of my fruit schnapps. The work it takes to produce it is on the same level as a top athlete. There is no difference in the amount of discipline and dedication required. From the very beginning, I had my heart set on producing the very finest fruit schnapps around. In Switzerland and beyond.

You have to have a good nose. Literally and metaphorically. You need staying power combined with passion. A supportive family. A constant push to develop and improve. And a burning desire to reach the top of your game and perfect the art of distilling.

Nature is what inspires me. And us human beings are part of the natural world. I have a real passion for old trees and fruits. Tall fruit trees that have grown over generations. Right at the heart of Switzerland’s unspoilt countryside. It’s a privilege and an honour to play a part in nurturing the trees and the fruit growing on them. Hard work that I relish beyond belief. We’re blessed to have this secret ingredient in our fine fruit schnapps.

It seems obvious to me that we treat people and our planet with respect. The personal touch is key. Relationships with everyone from the fruit producers to the experts who make our barrels need to be nurtured. No point of contact along the supply chain should be neglected.

Then we come to the pièce de résistance in the world of fruit. The cherry. There will always be a special place in my heart for this Swiss specialty. It’s hard to believe how many varieties there are out there. Kirsch and fondue are a match made in heaven. A tradition like no other, oozing subtle sophistication. If you ask me, cherry schnapps tastes best when it’s made with just one variety of cherry. For true indulgence, it has to be Kirsch Teresa.

I keep on forging ahead. Looking ahead to the future with determination. Driven by my vision at all times. With this quote from VINUM Extra playing in my mind: “He has the nose of a perfumer, the palate of a gourmet chef and the experience and skill you would expect from an all-round exceptional professional of his calibre.”