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"Limited Preserves" - Apricots from the Venusberg OrchardBest location,...
Made from hand selected apricots with sugar and gelling agent...
Made from hand selected sour cherries with sugar and gelling agent...
Our powerful weapon in the fight against the adapted taste of industrial mustards
A blend of blood Oranges, raw cane sugar, brown and yellow mustard seeds, white balsamic vinegar, dark couverture (80% cocoa) and a pinch of salt.
With this creation, we leave the beaten paths of mustard production. Attempts to combine mustard with fruits are well known.
Forget everything you've heard about chili mustard. This is the hottest mustard you've ever tasted.
A bold creation, grapeseed oil, sweet cider (“Apfelsüßmost”), balsamic vinegar, mustard seeds, raw cane sugar, salt and a pinch of activated carbon as icing on the cake.
Again, something unusual for our connoisseurs. Coarse-grained milled mustard from black mustard seeds, vinegar, salt, sugar and spices.
Fresh and dried figs, black mustard seeds from Apulia, apple and balsamic vinegar, honey and raw cane sugar.
We agree – a slightly daring creation: pepper - garlic - herbs and white wine.
Acacia honey refined with wild cherries.
This honey whipped with chopped cacao beans
Acacia honey refined with wood berries is one of many special creations of the “honig-GENUSS-keller”.
This red brown honey is harvested from the chestnut trees, it’s one of Austria’s most aromatic honey.
This lightly greenish to yellow coloured honey is harvested from lime blossoms and belongs to the aromatic kinds of Austrian honey
Stored for 20 years in oak barrels - TBA wine balsamic vinegar. They say the balm fermentation was the highest art, the culmination of vinegar production.
Stored for 20 years in chestnut barrels - TBA wine balsamic vinegar. They say the balm fermentation was the highest art, the culmination of vinegar production.
Stored for 20 years in cherry barrels - TBA wine balsamic vinegar. They say the balm fermentation was the highest art, the culmination of vinegar production.
The combination of high-quality wine vinegar and fruity grape juice.
Obtained by the fermentation of thickened fruit juice and stored in wooden barrels to the perfect harmony of flavors.
A vinegar from grapes of the predicate level "Trockenbeerenauslese".
Obtained from the juice of ripe cherries high with dark flesh.
From the juice of ripe tomatoes, fruity, with the typical tomatosweetness.
With its malty note this vinegar is recommended for the refining of hearty dishes, for classic snack dishes such as sour sausage or treating beef and for Bierradi.