With more than forty brandies and liqueurs, Arsène and Chantal Barzen have enabled the Hierber Brennerei to spread throughout the country. They are passionate about their work and regularly share their knowledge by offering tours of the distillery. Their products have been awarded on many occasions, highlighting local know-how and quality.
Founded in the 1950s by Arsène Barzen’s father, the distillery in Herborn (Hierber Brennerei) was originally located in the heart of the village. At that time, the spirits produced there were based on local fruit such as plums, apples and pears. Arsène Barzen and his wife Chantal took over the business. Chantal also grew up with a father who ran a small distillery in a nearby village. The Barzens quickly understood the importance of diversifying the range and offering new products such as liqueurs and gift boxes.
The production volume increased and the premises became too small. “In 2010, we started building the current site. Everything is new and adapted to our needs. We have space, especially for the lorries that come to deliver the fruit needed to make our brandies and liqueurs. There is also space for storing the fruit. Sometimes the fruit is not ripe enough at the time of delivery, so we have to wait for it to reach the right level of ripeness,” explains Arsène Barzen. The new facilities have also made it possible to invest in machines to make the couple’s work easier, especially for washing the fruit and removing the stems from the pears.