As an artisan schnapps and gin producer, this is Andy's "serious" hobby. He makes enough to supply local restaurants and shops and what he makes depends on the what he gets in the season.

His base alcohol for his schnapps is made from the local pear which he brews to about 90% alcohol before diluting it down to about 40% with regional water that he gets from a well in the Montafon valley. He tries to keep his ingredients local, so most of his schnapps ingredients are biodynamically and locally source.

Some flavours include:

Zitronen Birnen (local pear variety)
Honig Williams (using local village produced honey infused into Willimas pear base)
Enzian (gentian root) so this in particular is medicinal
Boskoop (apple) and brewed in the manner of a whisky, in barrels.
Zwetschke (plum)
Williams (classic williams pear)

But there are many many more, so your only option is to give Andy a call for a tasting session!

For his gin, he has four types but basically based on his base gin which he has named 548 Gin. The number 548 comes from the altitude he is based, 548m above sea level.

So he has plain gin, locally sourced saffron infused gin, butterfly pea (clitorea ternatea) flower infused gin, and hibiscus infused gin to date.

Unfortunately the butterfly pea flower is not listed as an approved ingredient in Austria that can be used so Andy now concentrates on the other three types of gin.