Philosophy & History
The Early Days
Some stories are best told from the very beginning. Ours starts in 1867, when Katharina and Ignaz Sträßler acquired a cider press. Back then, no one could have imagined that this modest beginning would one day grow into one of the most creative Bio distilleries in Europe.
Today, more than 150 years later, Destillerie Farthofer brings together these roots with an unrelenting drive for quality and innovation. What remains constant is the guiding principle: do everything yourself, understand everything, leave nothing to chance.
Cider, Courage and a Copper Still
A passion for refining fruit has always run in the family. The distilling licence dates back to Empress Maria Theresa herself. Our grandparents ran a mixed farm with cattle, pigs, and traditional orchard fruit meadows. Grandmother Maria would proudly tell of the golden era of the cider farmhouse – of more than 60,000 litres of cider a year and neighbours who would drop by for a glass and a chat.
In the seventies, demand fell sharply. Only 1,000 to 2,000 litres were produced each year for personal use. The spirit of the times had not yet rediscovered this time-honoured drink.
The Young Pioneer
Even during his school years, Josef knew he would take over the farm – but on his own terms. It wasn't working in the barn that captivated him, but working with fruit. At just 18, he invested his savings from tutoring lessons into a new press, a sweet-cider spiral, and a bottle-washing system. Not exactly typical purchases for a teenager.
At 19 he produced his first apple and pear cider. The results were so impressive that he knew: this was where his talent lay. At 24 came his first pear cider brandy – born out of necessity, as the old still had no water bath. Fruit mash would have scorched. So Josef turned to liquid cider as his base material. The result was outstanding, and already bore the signature that would later make him famous.
Understand in Order to Perfect
What fascinated Josef about distilling from the very start was the interplay of chemistry, engineering, and biology – the challenge of capturing the aroma of premium fruit and crafting it into exceptional spirits. This holistic understanding remains the heart of the Farthofer philosophy to this day.
Raw Material
Every raw material is thoroughly understood – from the field to the distillate.
Process
Every step in the process is managed in-house – from the harvest through the malting house to bottling.
Quality
Quality is not born of chance, but of knowledge and experience.
From Field to Bottle
What began as a conviction has today become a business model: Destillerie Farthofer controls the entire value chain. 55 hectares of organic farming supply fruit and rare grain varieties. The in-house malting house processes emmer wheat, naked oats, and winter wheat. Distillation is carried out entirely in-house. So is bottling.
Not a single step is outsourced, and no raw materials are bought in where it can be avoided. The result: spirits with a unmistakable character and full traceability of origin.
Milestones
Katharina and Ignaz Sträßler acquire the first cider press.
Josef Farthofer distils his first pear cider brandy.
Nominated for the Austrian Climate Protection Award for sustainable business practices.
O·Vodka named the world's best vodka at the International Wine & Spirit Competition.
Viktualia Award for the bread upcycling project with organic baker Nikodemus Gottschaller.
Sustainability Award from The Drinks Business.
Recognised as a 'Sustainable Shaper' and achieved a reduction in water consumption of over 50%.
Falstaff Distillery of the Year
