Latschen excellent

At 66, the “Pfau” distiller is just getting started

Valentin Latschen: "Distilling schnapps is my passion."

(Bild: Uta Rojsek)

Valentin Latschen guarantees pure nature in his brandies, with which the Lower Carinthian has already won many awards for high-proof spirits: "No sugar, but pure aroma: I only use fruit from local trees and only use natural ingredients." This also applies to "Gin Wayne", which Latschen distils for the British Cupra boss Griffith.

Latschen has been producing schnapps in his distillery "Pfau" for 24 years, which are matured and stored in the 400-year-old walls of the Schleppe brewery in Klagenfurt. There are 25 varieties in total, from apple, pear, plum, apricot, currant and raspberry brandies to Swiss stone pine, beer brandies and whisky. Latschen recently celebrated his 66th birthday "I'm like Udo Jürgens: life begins at 66. That also means that I stay on board. Distilling schnapps is simply my life and my passion."

The 400-year-old walls are home to the Pfau distillery.

(Bild: Uta Rojsek)

Laltschen also produces whisky.

(Bild: EVELYN HRONEK)

The distillery only has two employees, but the products are sold practically everywhere - whether in the simplest pub or in a 5-star luxury hotel. Munich delicatessen restaurant Käfer has been a customer since the very beginning. "My schnapps is even served on the island of Barbados," says Latschen, who grew up on a farm in the Jauntal valley: "Our inn was called Pfau. I became a fruit grower in 1984 and started distilling in 1987. I registered the Pfau as a trademark back then, even though many people didn't understand it."

Pfau schnapps are very popular.

(Bild: EVELYN HRONEK)

The Pfau distillery produces 25 brandies.

(Bild: Uta Rojsek)

Experimental workshop
Schlumberger has also been a co-owner of the distillery since 2012. At this year's Vinaria Award, Latschen scooped four gold medals: "I'm proud of that! Because I don't take part in these competitions that often anymore." The Pfau distiller doesn't give a damn about liqueurs, "you can't do it without sugar content." Instead, he has already thrown himself into his next project: gin. "For the English Cupra boss Wayne Griffith, who works in Spain but is often in Carinthia. He loves Lake Klopeiner See." Latschen has an experimental workshop in a distillery next to the hundreds of barrels. "This is my playground."

Apples, pears and wheat are used for the "Gin Wayne" brand. "First came corona, which slowed down the project. But now the gin is ready. It will be bottled in spectacular, beautiful bottles." Also a trademark of the "Pfaus".