Prenzel celebrates 20 years of distilling with Bowle

http://www.prenzel.com

• Foodie Reviewer Prenzel
  More reviews by this foodie >
• Date of review: 10/03/2010
• Category: Wine/Beer/Spirits
• Price:<20

As The Prenzel Distilling Company turns twenty, the traditional methods of producing quality European flavours continue to be entwined with a taste of Kiwi excellence. Bowle (pronounced ‘Bowl-a’ and so called as it is typically served in a large glass bowl) is the latest delight to roll out of the doors of the Marlborough distillery. Traditional recipes from Germany and the Alsace region of France use fruit sprinkled with sugar, then soaked in brandy as a base. Prenzel Distilling have developed a spirit especially for this purpose. White wine is later added and chilled, then before serving, champagne is also stirred into the mix. (For a lighter version, lemonade/soda can be used.)

Prenzel founders Hugh and Chris Steadman celebrating two decades of distilling think it’s apt that Bowle should mark this auspicious occasion. The idea of starting a Marlborough based distillery was first pondered when a Frenchman, from Alsace, was visiting the Steadman family at their Blenheim cherry orchard in 1989. Robert Wuest, recalled how in Alsace, small mobile stills were a part of village life for many generations. Most stills were destroyed after World War II when the French government banned them. Some were hidden away and it was one of these; Aloutte, as she became known, which was smuggled across the Swiss border and from there legally shipped to New Zealand, which was to start the Steadman’s business venture.

In her early days Aloutte made numerous fruit brandies and within four years Prenzel’s Pear William brandy secured a Gold Medal when entered in the world’s largest open fruit brandy distillation competition – Destillia, Austria 1994.

It is fitting that she (Aloutte) has been brought out of retirement, to make the Bowle for this special occasion. Hugh Steadman can remember his first Bowle party in the late 1950’s, when his family were stationed in Germany, his father being in the British Army. Hugh says “I was about twelve years old and still remember it as being my first “grown-up’ party. I was allowed one glass of the Bowle.” Memories are still strong of the acrobatic barman attempting to walk down the front steps on his hands after polishing off the fruit from the bowl.

Tinned fruit is recommended for Bowle as it gives fast flavour and the syrup adds to the overall sweetness, while the fruit soaks up much of the alcohol. Fresh fruit may be used, with strawberries being a popular choice.

Prenzel Bowle; refreshing sophistication, ideal for those relaxed gatherings, perfect for long lazy summer evenings.