Wolfgang Thomann discovered distilling schnapps 30 years ago. With an old copper kettle, fruit from his own garden and a few busy hands he distilled alcohol for the first time. The result? Aeijst – amazingly edible and full of lifeblood.
Aeijst (pronounced aced) is a Styrian gin. It’s crafted in southern Styria to
be exact. Named after the dialect word for branches. Behind it is the Thomann family – Wolfgang, Markus, Paul, Lisa and her boyfriend Andreas. It is produced in the south of Styria.
Aeijst is available in three flavors, each with its own character: Classic. Playful. Wicked. They complement each other and show their own attitude. This is what makes good taste for the Thomann family.
The first, the Styrian Pale Gin. Strictly speaking, he is a London dry gin, the Thomann family describes his very own style with Pale. For clarity and simplicity. Inside and out. Aeijst is made from 100% organic ingredients. Nine different botanicals were first tasted individually and then combined in a harmonious recipe. Handmade from honest conviction. Balanced in taste. Puristic, but not simple.
Aeijst – it is after alocal dialect word for branches.
Aeijst Umbra is a gin that presents itself as very emotive. We like to call it painterly. It was named in Latin after the shadow, in keeping with its dark nature. The tone is set by the deep aroma of roasted cocoa beans from the Zotter chocolate factory. The fruity and spicy aromas of the botanicals have been completely re-composed and strengthened. This has more to do with painting than with classic recipes.
A real branch also casts a shadow.
Finely balanced in its recipe. Picturesque in taste. Emotional, but not naïve. For the Thomann family, Umbra is a passionate reinterpretation that breaks with familiar gin tastes. It’s a shadow. A cool spot in the sun. Vibrant, burnt earth. Umbra.
Pure and very pleasant to drink. Excellent as an accompaniment to coffee, in hot espresso or cold brew, with an ice-cold, natural cola, for witty new cocktails, but also as a classic gin and tonic. Perfect for a hot day, a cold night and a positive mood.
Aeijst Peat is the first of its kind. Peat was named in English after the fibrous bog soil. A gin from juniper berries, which were smoked over Styrian peat from the high moor of Garanas. Besides lending its distinct taste, peat also became the namesake for us. The terroir of Styria was unmistakably captured in a bottle of Aeijst. Unusual accent, unexpected depth. Unconventional, but not complicated.
Every strong branch needs a good ground.
It can be drunk purely as a headstrong loner. When mixed, it becomes an amazing secret ingredient in cocktails. Gives drinks additional character, for example as Skinny Peat in a minimalist gin soda with a slice of lime or in the classic gin tonic.