A good recipe is the basis for sales. Besides marketing, recipe development is an important, difficult and often time-consuming activity. With little experience you can often spend weeks and months on it without making visible progress. In addition, one needs a lot of equipment to obtain reproducible results on a “laboratory scale” for the subsequent production. Furthermore, depending on the product, the alcohol content must often be checked and, especially in the development of liqueur recipes, exact weighing of the ingredients is necessary.
The experience of combining ingredients, the interaction of sugar and acid and the control of colour and taste is invaluable and accelerates the completion of the recipe. Many of my recipes today are real “brands” and a financial support for the individual companies. Whether herbal liqueur for South Tyrol or a gin recipe for India with local botanicals – usually the products are packed into a rough frame after only a few hours and it has never taken longer than 2 days to create a product, regardless of whether gin, liqueur or spirit “ready for production” and at the same time of high quality.