About Walcher

Half a century ago, Alfons Walcher discovered his passion for distilling special alcoholic spirits. In 1966 he set up his first pot still in the basement of the Turmbachhof farm, which had belonged to the Walcher family for nine generations. He began by distilling spirits from the Chardonnay and Pinot Noir grapes cultivated in Südtirol. This marked the beginning of the commercial production of grappa, fruit brandies, herbal bitters, and other spirits by Walcher. Alfons Walcher's sons Theodor and Matthias are now guiding the distillery towards a new future based on the principle of environmental sustainability.