Alois Gölles

The Path

Early in their career, Alois Gölles worked as a teacher, a production manager for a fruit processor, and an engineer for a fruit-juice producer. Read together, those posts form a working education in fruit: how it is assessed, processed, and brought through production without losing what makes it worth using. The through-line is fruit quality, not as a slogan but as the condition that determines whether the rest of the craft has anything to work with. That conviction eventually brought him to Gölles Distillery, where he works as distiller and vinegar maker. The title covers two disciplines, but the underlying task is the same: control the process closely enough that the fruit remains legible in the finished spirit or vinegar. The route to that point ran through classrooms and production floors, but the destination is a craft defined by restraint, timing, and attention to raw material.

The Work Today

At the distillery, he works as both distiller and vinegar maker, a dual role that keeps fermentation and flavor in the same frame. His own summary of the work is direct: “I wanted to make the finest spirits; thus it was only logical to use the finest fruit.” The line is plain, and that plainness matters. It places the priority where it belongs, on the fruit and on the standard applied to it.

Signature

Alois's signature wines include Apple Balsamic Vinegar. The product makes the method easy to read: select good fruit, work it carefully, and arrive at something concentrated without losing its origin in the process.

In Their Words “In 1984 I submitted our Apple Balsamic Vinegar to an important tasting competition, and to my astonishment it was found to be extraordinarily good.” “I wanted to make the finest spirits; thus it was only logical to use the finest fruit.”