Brotka, Brotuzo and Brotginsky are the names of the spirits that the Mühlviertel baker Moritz Aschauer has made from stale bread. Waffle crumbs are now becoming the basis for alcohol: Cornelia and Andreas Diesenreiter from Steyr collaborate with the traditional Viennese brand Manner.
They belong to Austria like Mozartkugeln, Sachertorte and Red Bull: Manner-Schnitten! Now the traditional brand from Vienna puts an exclamation mark on the use of surpluses in production. The so-called baking pearls, or the waffle batter that expands on the sides of the waffle iron, will form the basis for high-proof in the future.
Because: Manner and the founders of Unverschüßt Andreas and Cornelia Diesenreiter from Steyr join forces and, with the help of specialty distiller David Gölles, distill spirits with an alcohol content of 43% from the wafer crumbs. Two different variants are planned, which will then be sold as ‘No Gin’.
Collaborations already with Hofer and Zotter
What’s behind the designation? “According to food law, the base alcohol of a gin must come from agricultural production. The burnt wafers have already outgrown the field here,” explain the siblings, who launched the “Rettenswert” brand together with food discounter Hofer and created chocolate fruit spreads with chocolatier Josef Zotter.
Crowdfunding has started
Today, Wednesday, at 11 a.m., the crowdfunding campaign for the gin made from rescued Manner wafers began at startnext.com/kein-gin. The first tranche “Kein Gins” can be bought here on more favorable terms and at the same time the production is financed.
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
