Gutshof Andres

Bernd Andres continues the distilling tradition at Gutshof Andres with great enthusiasm. His father Georg Andres had, for many years, crafted excellent noble spirits and fruity liqueurs. From apples and quinces he produced delicious juices and sparkling Seccos. Even while he lived, he taught his son the craft and left him his brilliant experiences. You live on in our hearts. In eternal memory of Georg Andres (died 03.01.2017) – a distiller of passion.

Produktion / Fremstilling

Our distillates begin with tending the landscape and the trees. Especially the many Streuobstbestände (Bioqualität) and the old fruit varieties in the Naturpark are worth protecting and must be cared for carefully. You cannot influence the weather, but it is crucial for the optimal ripening stage of the fruit and thus for the distillate’s later success. Severe frost is harmful, and there must not be too much rain – but also not too little. A warm, sunny autumn creates ideal ripening conditions.

Thereafter comes the harvest: The highly mature, fully ripe fruit is hand-sorted, cleaned, chopped and fermented in the absence of oxygen. During autumn and winter, the diversity of local fruits from A to Z is transformed into high‑proof distillates. The process is complex and requires great professional insight. The distiller also needs a fine nose, good craftsmanship and a wealth of experience. The final phase includes optimal storage for quality assurance in glass carboys or further aromatic development in wooden casks – such as Franconian Whisky. Our distillates are available directly from Gutshof or via online ordering.

Produkter / Whisky-serien

In the shop there are whiskies & gin, as well as distillates from berries, pome fruits, stone fruits and other categories, including liqueurs, Seccos and fine foods. The text also mentions what is referred to as 'Franconian Whisky' in connection with wooden casks and aging – which suggests that whisky production exists or is mentioned as part of the portfolio. It is noted that the distillates can be purchased directly from Gutshof or online.

Besøg / Oplevelser

Events
Genuss-Zeit in Naturpark Hassberge – explore Gutshof Andres with its unique ambience and the renowned Slow Food kitchen. Guests stay in stylish accommodations that blend historic and modern styles. From the property, guests can begin an exploration through the nature park or Franconia.

This package includes:

• 2 nights in comfortable guest rooms with private terraces

• regional, inviting breakfast

• a seasonal 5-course gourmet menu on one evening of your choice

• special diets / allergies may make booking impossible in certain cases

• special price per person in double room: from €254.00 (€315.00 for single bookings)

• option to extend (year-round – except rest days)

Oma Lotte's Duck – fresh and crispy from the oven

• 1 night in a comfortable guest room with a terrace

• regional breakfast

• dinner: traditional Oma Lotte duck menu with several courses

• price per person in double room: from €135.50

Arrangement “Landausflug”
from 2 nights: French and regional experiences including 3-course menus, breakfast, and excursion suggestions to small French towns and regions. There is also an option for a Bamberg tour as an add-on.

New Year’s Eve Arrangement 2025 – sold out – for 2026 you can register
New Year’s Eve at the Gutshof: at least 2 nights, festively 6-course New Year’s menu, aperitif, communal New Year greeting and a small fireworks display, as well as open buffet and midnight soup. Price per person in double room: €298.00 (€347.00 for single booking).
Optional: regional 3-course menus for the other evenings at €49.00 per person.

Philosophy

At Gutshof Andres the focus is on nature, biodiversity and gentle stewardship of cultivated plants. Streuobst stands of organic quality and the diversity of old varieties are safeguarded and treated with great care to ensure high quality in the distillates. The production of fruit distillates is viewed as a process requiring deep craftsmanship, where snow, dry winters and warm autumns all influence the ripening of the fruits. The Slow Food kitchen and the unique environment in Hassberge create a holistic experience around distillates and hospitality.