Generations of experience and an unlimited love for what we do. We consider the distillery and its employees as our extended family.
Grown up around grandfather Gottfried's pot stills, Karin Roner now works alongside her sister Gudrun to run the family distillery.
3rd generation: Karin and Gudrun
For over 75 years our family has dedicated itself to the ancient and refined art of distillation. We are master craftsmen at heart who have a deep love for our work and its fruits.
2nd generation: President Andreas Roner
4th generation: Carmen, Eva and Elke
It was the
year 1946 ...
... when Gottfried Roner started distilling and set up a still in his parents' house. Distillation is an ancient art whose roots are in the mysterious magic of alchemy and which has a long tradition in the Alpine region.
After the early successes with the production of grappa, Gottfried, who was passionate about his land and its fruits, decided to expand his production: by macerating roots and berries from the surrounding forests, as was already the tradition, he produced traditional products such as gentian, juniper and blueberry liqueur. These products are still among the most popular liqueurs from our distillery.
With the purchase of a second still, the company founder further diversified the production and began to distill fruit, as traditionally done in Central Europe. The excellent quality of apples and pears and the natural talent of Gottfried, laid the foundation for the still existing unique quality of fruit distillates from the distillery Roner.
Working together as a team, it's our common goal to fulfill the wishes of our customers every day.
The distillery elite is gathering in Tramin on Saturday, March 25 for the official ceremony of the 2023 World Spirits Awards
A time to make friends
The WSA awards ceremony takes place somewhere else every year. " It is always where many good distillers come from", says Wolfram Ortner "And especially where all the superstars of the industry come from. We are pleased to be able to come to Roner in South Tyrol this year, home of so many good distilleries."
Stories and traditions of distilling in South Tyrol through the Roner family distillery
From kettles and stills, clandestine distillates and noble spirits
The history of distillation in the Alpine region begins as early as the Middle Ages. Its roots lie in the mysterious magic of alchemy and in monasteries, where distillates were used in small quantities to make healing tinctures and potions. From there, the knowledge spread to the peasant population as well.
Distillation experienced its peak during the reign of Maria Theresa, when peasants were granted the right to distil a certain amount of tax-free brandy. In their iron and later also copper kettles, they no longer boiled only water for laundry and pig feed. But thanks to a boiler, a cap and a coil, the peasant kettle was transformed into a micro-distillery for domestic use. Downstream, leftovers from viticulture and fruit growing were distilled to make a peasant spirit, often quite coarse. At higher altitudes, distillation focused on roots and herbs and especially on rowan berries, which according to legends had an almost medicinal effect.
As early as around 1900, many small "full-time" distilleries sprang up in South Tyrol and North Tyrol. At first, partly as smugglers, then officially to supply the Wehrmacht during the war years on behalf of the German Reich.
On the trail of the Gewürztraminer
Taste the golden Gewürztraminer where it grows.