Many small liquor producers source their ingredients from major manufacturers specializing in the distribution of fruit juice, nectar or concentrate.
On top of that, ethanol of agricultural origin is frequently used as the alcoholic base for liqueur production.
So the consumer might get the impression to have acquired a liqueur from a small, regional producer, but all ingredients come from industrial suppliers.
The Freimeisterkollektiv goes another way. We have asked Matthias Schulz, who leads a fruit press house and distillery in the fourth generation and the liqueur expert Gerald Schroff of the Preussische Spirituosen Manufactur in Berlin if they want to join and create a rhubarb liqueur only with homemade rhubarb juice and rhubarb brandy.