Hubbry Logo
HimbeergeistHimbeergeistMain
Open search
Himbeergeist
Community hub
Himbeergeist
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Himbeergeist
Himbeergeist
Himbeergeist
View on Wikipedia
from Wikipedia

Himbeergeist made from wild raspberries in the Black Forest region of Germany

Himbeergeist (lit "raspberry spirit", also known as raspberry spirit obtained by maceration and distillation,[1] eau de vie de framboise[2] or simply framboise[3]) is a geist (a type of eau de vie or Schnapps) made from raspberries. It is produced mainly in Germany and the Alsace region of France.

Rather than distilling a fermented mash of fresh fruit into liquor, like a fruit brandy (Obstler in German), Himbeergeist is made as an infusion.[4] Raspberries have a low sugar content that can only produce a limited amount of alcohol, so Himbeergeist is created by macerating fresh berries in 96% pure neutral spirits.[5][6] The mixture is then steeped for several weeks to draw out the raspberry essence, distilled, diluted with purified water, and bottled at 37.5% ABV or stronger. Producers may add a small amount of sugar to round off the final taste, but under EU law, this cannot exceed 10 grams of invert sugar per litre. Added colours and flavours are also not permitted.[1]

It takes about 17 pounds (7.7 kg) of raspberries to produce one liter of Himbeergeist.[7] It is traditionally served below room temperature, neat, in a fluted tulip glass.[2][6]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Himbeergeist

View on Grokipedia
from Grokipedia
Himbeergeist is a clear, colorless German fruit spirit distilled from , classified under regulations as a —a type of unaged made by macerating unfermented berries in ethyl alcohol of agricultural origin, followed by at less than 86% vol., with a minimum alcoholic strength of 37.5% by volume and no added flavorings. No artificial colorings or excessive (limited to 10 grams of invert sugar per liter) are permitted, preserving the pure, aromatic raspberry profile that defines its delicate, fruity character. Primarily produced in Germany, particularly in the Black Forest region, Himbeergeist draws on traditional distillation methods using fresh, ripe raspberries—often wild varieties from areas like the Carpathian Mountains for enhanced flavor intensity—macerated in neutral spirits before double distillation to capture the fruit's essential oils and subtle tartness. The process emphasizes natural ingredients, with the berries' low sugar content distinguishing it from fermented fruit brandies like Obstler, resulting in a clean, ethereal spirit that highlights raspberry notes without the heavier body of aged liquors. A notable protected geographical indication (GI) is Schwarzwälder Himbeergeist, exclusive to the Black Forest and surrounding areas, which requires a higher minimum alcohol content of 38% vol., at least 7 liters of fruit per hectoliter of pure alcohol, and production solely from local raspberries to ensure authenticity and superior quality under EU law. As a digestif, Himbeergeist is traditionally served well-chilled in small glasses, sipped slowly to appreciate its fine raspberry aroma and mild bitterness, though it also features in cocktails, coffee infusions, or as a topping for desserts like ice cream. Its production reflects centuries-old Central European distilling heritage, where fruit spirits like this emerged as a way to preserve seasonal berries, though specific historical records trace its prominence to 19th-century German artisans in fruit-rich regions. Renowned producers, such as the family-owned Schladerer Distillery in Staufen since the 1840s, exemplify the craft's enduring tradition and export appeal.

Definition and Characteristics

Overview

Himbeergeist is a clear, unaged fruit brandy, classified as a type of Obstgeist or fruit eau-de-vie, produced specifically from unfermented raspberries (Rubus idaeus) by maceration in neutral spirit of agricultural origin followed by distillation at less than 86% vol. This spirit captures the pure aroma and flavor of the fruit without aging in barrels, resulting in a colorless, high-proof distillate. Under regulations, Himbeergeist falls within the category of , requiring a minimum alcohol content of 37.5% ABV, with typical commercial strengths ranging from 38% to 45% ABV. It must be produced exclusively from the named fruit, with no added flavorings or colorings permitted, and any sweetening is capped at 10 grams per liter of invert to maintain its dry profile. The primary production regions for Himbeergeist are , particularly the area where it holds protected status as Schwarzwälder Himbeergeist, and the region of , where it is known as eau-de-vie de framboise. High-quality examples often derive from wild raspberries, enhancing their intense, natural fruit character. Unlike sweetened raspberry liqueurs, which incorporate added sugar and sometimes juices for a syrupy texture, Himbeergeist remains dry and unsweetened, emphasizing the fruit's , aromatic in its purest form.

Flavor Profile and Quality Indicators

Himbeergeist exhibits a distinctive aroma profile dominated by intense, fresh notes, primarily derived from C13-norisoprenoids such as α-ionone and (E)-β-ionone, which contribute to its characteristic fruity and raspberry-like scent. Premium examples may feature subtle undertones, including mint or basil-like nuances, alongside esters and aldehydes that enhance complexity without overpowering the core fruit . These aromas arise solely from the of raspberry mash, ensuring no artificial additives are present, as mandated by EU regulations for Geist. On the palate, Himbeergeist delivers pure intensity with balanced acidity and a smooth, silky , finishing cleanly without residual sweetness. The spirit often retains a slight tartness, particularly in versions made from wild raspberries, which impart deeper complexity through higher levels of volatile compounds like terpenoids and sesquiterpenoids. This tart profile stems from the natural composition of the berries, with no added s or flavors permitted beyond minimal sweetening for taste rounding (up to 10 g/L invert ). Visually, high-quality Himbeergeist appears crystal-clear with a pristine sheen, reflecting its unaged status and absence of wood maturation that could introduce coloration. The lack of congeners and foreign tastes underscores its purity, as the spirit must retain only the sensory properties of the raw raspberries, with no detectable artificial enhancements. Key quality benchmarks include a minimum (ABV) of 37.5%, ensuring sufficient strength to preserve the volatile aromas while derived exclusively from without added alcohol or extraneous substances. Wild raspberry variants are particularly prized for their enhanced aromatic depth, often showing elevated concentrations of key volatiles like and 2-hexenal compared to cultivated types.

History

Origins of Fruit Distillation in Germany

The practice of distillation reached during the , primarily through monasteries and alchemists who adapted techniques originally developed by Arab scholars for creating medicinal tinctures and elixirs. By the 12th and 13th centuries, monks had introduced these methods to , using local , , and to produce healing distillates believed to extract pure essences for therapeutic purposes. In the early , German surgeon and alchemist Brunschwig published Liber de arte distillandi de simplicibus (1500), the first printed manual on in the , which detailed processes for distilling alongside to create standardized medicinal remedies that were "less material" and more potent against bodily imbalances. These early efforts focused on like rowan berries and apples, available in alpine and forested regions, to craft as life-preserving potions. During the 17th and 18th centuries, fruit evolved into the production of Obstler, a clear , particularly in fruit-rich areas such as the and , where abundant orchards provided surplus apples, pears, plums, and berries for and . Farmers and rural households adopted small-scale stills to preserve excess harvests, transforming overripe or damaged fruits into high-proof spirits that captured regional flavors and aromas. This period marked a shift from purely medicinal applications toward recreational consumption, as techniques improved with copper pot stills and better , allowing for clearer, more refined products. Raspberries emerged as one of many local fruits suitable for this process due to their high acidity and aromatic qualities. Key influences on this development included regional prohibitions on grain-based spirits, which dated back to the and persisted into later periods to conserve for and amid shortages. For instance, bans on Korn production in areas like Nordhausen aimed to prioritize for and , prompting distillers to rely on as an abundant, non-competing alternative. Rural distilleries played a crucial role in preserving family recipes and traditional methods, often passed down through generations in isolated farm communities, ensuring the continuity of fruit-based spirits despite regulatory pressures. By the early , fruit geists underwent through refined practices and emerging quality controls, coinciding with Germany's industrialization and the unification efforts that facilitated in regional specialties. These spirits gained widespread popularity as affordable digestifs among the working classes, valued for their purported aid in after hearty meals of , sausages, and vegetables common in rural and urban diets.

Development of Himbeergeist

The development of Himbeergeist as a specialized spirit took shape in the within Germany's region, where local distilleries refined fruit techniques to highlight the unique qualities of wild raspberries. The Schladerer distillery, established in 1844 in by Sixtus Balthasar Schladerer, emerged as a pioneer in this evolution, producing Himbeergeist from hand-picked wild forest raspberries noted for their aromatic intensity and terroir-driven profile. These variants were crafted with high berry content and double to preserve delicate flavors, positioning the spirit for early export to neighboring markets like and beyond, which helped establish Himbeergeist as a premium export. The 20th century presented severe disruptions to Himbeergeist production due to the World Wars, which ravaged supply chains, restricted fruit harvests, and imposed resource shortages in the Black Forest. Many family distilleries, including Schladerer, adapted by pivoting to non-spirit products like jam to maintain operations during wartime and economic hardship. Following , a revival occurred through the persistence of these generational enterprises, which recommitted to traditional practices such as small-batch and copper-pot ; Schladerer, for example, relaunched Himbeergeist exports to in 1951, earning international awards that underscored the spirit's enduring craftsmanship. From the 1980s onward, saw growth in recognition as an artisanal product, reflecting broader interest in regional spirits. These efforts culminated in for formal protections. A pivotal milestone in this development arrived in 2015, when the recognized "Schwarzwälder Himbeergeist" as a protected (PGI), mandating that production occur exclusively in the Black Forest and its environs using regionally sourced raspberries to maintain authenticity and prevent imitation. This status, formalized through Commission Implementing Regulation (EU) 2016/1067 following the 2015 application transmission, standardized quality parameters and bolstered the spirit's reputation on international shelves.

Production

Raw Materials

The primary ingredient in Himbeergeist production is the red raspberry (Rubus idaeus), a species prized for its delicate aroma and flavor compounds. Wild varieties are particularly favored over cultivated ones due to their intensified aromatic profile, resulting from slower maturation in natural environments. These berries are typically sourced from high-altitude regions, such as the Black Forest in Germany or the Carpathian Mountains, where cooler climates enhance the concentration of essential volatiles and acidity. Harvesting takes place during the summer months of to , when the berries reach full ripeness to maximize flavor extraction while retaining natural tartness. Berries are hand-picked to select only undamaged, unblemished , as overripe or bruised specimens can introduce off-flavors and diminish the preservation of key volatile compounds during processing. This careful selection ensures the integrity of the 's inherent qualities, which are critical for the spirit's final character. Raspberries possess a low natural content of approximately 4-6%, which restricts their suitability for traditional methods that rely on high levels for alcohol production. Consequently, a neutral high-proof spirit, typically 96% ABV and derived from agricultural ethyl alcohol, is employed as the base for maceration, allowing the berries' aromas to infuse without relying on . Quality control emphasizes pesticide-free or organic sourcing to avoid chemical residues that could alter the pure essence, with premium formulations adhering to minimum ratios of 1.5-7 kg of berries per liter of spirit to achieve optimal intensity.

Distillation Process

The production of Himbeergeist begins with the maceration of fresh, ripe raspberries in neutral spirit of agricultural origin to extract the fruit's delicate aromas and essences without prior fermentation. This approach is essential for low-sugar fruits like raspberries, which contain insufficient natural sugars to yield more than approximately 6-8% ABV through fermentation alone, potentially introducing undesirable byproducts. The berries are typically combined with 96% ABV neutral alcohol in a ratio of 1.5 to 7 kg of fruit per liter of spirit, with optional gentle crushing to aid extraction while minimizing release of bitter seed compounds. Maceration lasts 24 hours to 3 days at controlled temperatures to achieve optimal flavor transfer, after which the process proceeds promptly to distillation to prevent off-flavors. Longer durations, up to several weeks, are used by some producers to intensify aroma, though this risks bitterness. The macerated mixture, including the fruit solids, is then distilled in traditional copper pot stills without rectifying columns to preserve the nuanced raspberry character while copper aids in removing sulfurous impurities. A single distillation suffices for many operations, collecting the distillate until the alcohol strength drops to around 50% ABV before switching to tails. Throughout, gentle, low-temperature heating is critical to avoid scorching the fruit material and developing harsh, bitter notes. Following distillation, the high-proof spirit is diluted with purified water to a bottling strength of 38-45% ABV, ensuring compliance with EU standards for fruit spirits while balancing intensity and drinkability. No oak aging occurs, as it would alter the fresh fruit profile; instead, the spirit may rest briefly in inert stainless steel vessels to harmonize flavors. Yields are efficient for this method, typically producing 1 liter of finished Himbeergeist from 3-5 kg of raspberries, accounting for alcohol input, distillation losses, and dilution.

Regional Variations and Regulations

Schwarzwälder Himbeergeist

Schwarzwälder Himbeergeist is a protected (PGI) for a spirit produced exclusively in the Black Forest region of and its immediate surrounding foothills, encompassing specific administrative districts in the Freiburg and Karlsruhe government regions, such as Breisgau-Hochschwarzwald, Ortenaukreis, , and others. Registered with the on 12 June 1989, this designation ensures that the spirit derives its unique qualities from the area's , including its mild upland climate, nutrient-poor and acidic soils, which contribute to the intense aroma and flavor of the local raspberries used. The production adheres to strict EU regulations, limiting it to raspberries harvested within this defined geographical area to preserve the link between the product's characteristics and its origin, with at least 7 liters of per hectoliter of pure alcohol. The manufacturing process begins with fresh raspberries from the region, which are macerated in agricultural ethyl alcohol of agricultural origin, followed by single or double in traditional pot to capture the fruit's delicate aromas without exceeding 86% . No additives, colorants, or sweeteners are permitted beyond water for dilution to drinking strength, resulting in a clear or slightly colored spirit (if aged in wooden barrels) with an aromatic raspberry bouquet, soft , and variety-specific taste profile. The final product must achieve a minimum of 40%, higher than the standard 37.5% required for general Himbeergeist, ensuring a pure and concentrated expression of the berries. This emphasis on minimal intervention and regional sourcing distinguishes it from broader fruit spirits. What sets Schwarzwälder Himbeergeist apart is its enhanced herbal and fruity notes, derived from the Black Forest's cool climate and soil composition, which foster raspberries with superior aromatic intensity compared to those from other regions. The spirit's higher minimum strength and exclusive use of local fruit amplify its depth and purity, often exhibiting subtle undertones of wild herbs and earthiness reflective of the . Bottling may occur outside the production area, but all core steps—from harvesting to —must take place within the protected zone to maintain authenticity. As a symbol of Black Forest heritage, Schwarzwälder Himbeergeist embodies centuries-old traditions of fruit distillation, with family-run operations like the Schladerer distillery producing it since using time-honored methods. These artisan producers uphold the PGI's standards, contributing to the spirit's role as a cultural of German craftsmanship and regional identity, often celebrated in local festivals and as a premium digestif.

Other German and European Variants

In Germany, raspberry spirits known as Himbeergeist are produced beyond the Black Forest region, with notable examples in Bavaria and Rhineland-Palatinate that often utilize a mix of wild and cultivated raspberries for distillation. Bavarian variants, such as those from Lantenhammer Destillerie, typically involve macerating ripe raspberries before double distillation, resulting in a 42% ABV spirit with a sherry cask influence in some aged expressions, yielding a fruitier profile compared to more neutral styles. In Rhineland-Palatinate, producers like KDW create Himbeer Geist at 40% ABV through similar maceration and distillation processes, emphasizing clean raspberry aromas without added flavors, though these lack the geographical indication protections of the Schwarzwälder variety. Swabian styles, prevalent in Baden-Württemberg outside the protected zone, frequently employ single or double distillation of cultivated berries to achieve ABV levels around 37.5-40%, producing a softer, more approachable fruit-forward character suited to regional palates. Across the border in Alsace, France, the equivalent raspberry spirit is eau-de-vie de framboise, crafted through maceration of fresh raspberries followed by distillation and aging to enhance roundness and complexity. Producers like Jean-Baptiste Adam distill to 45% ABV, focusing on powerful yet delicate aromas of wild raspberries without blends in pure expressions, though some incorporate subtle pear or cherry notes for regional variation. Lehmann's Réserve de Famille uses exclusively wild raspberries, yielding an intense, exuberant bouquet at 45% ABV, with a fresh palate that highlights forest fruit nuances distinct from German counterparts due to Alsatian distillation traditions emphasizing fruit purity over high-proof neutrality. Austrian and Swiss raspberry geists incorporate alpine influences, often sourcing from high-altitude regions to blend with mixed profiles. In , Reisetbauer’s Brandstatt Himbeere from is double-distilled to 40% ABV using sun-ripened , resulting in a harmonious, elegant spirit with subtle herbal undertones from local . Swiss variants like Fassbind’s Himbeergeist from the region involve six weeks of maceration of ripe , followed by double distillation and at least two years of aging in , producing a crisp, honeyed 40% ABV spirit that emphasizes foliage and muffin-like notes. In , Roner’s raspberry geist at 40% ABV draws from alpine mixes, aged briefly in to preserve organic fruit intensity without stringent GI rules. Eastern European raspberry spirits, particularly from the Carpathian region, leverage wild berry sources for robust export-oriented brands, often with less regulation allowing flavored additions in commercial versions. Hungarian pálinka-style raspberry distillates (fruit brandies made from fermented mashes) from the Carpathian Basin use wild raspberries distilled to 40% ABV, yielding lower volumes due to scarce wild yields but intense, earthy profiles suited for blending. Romanian and Polish producers source Carpathian wild raspberries for clear spirits around 40-42% ABV, macerated and single-distilled for fruitier, less refined expressions compared to Western European norms, with yields varying based on seasonal wild harvests. These variants prioritize affordability and bold berry character, sometimes incorporating alpine mixes for broader appeal in international markets.

Consumption and Culture

Traditional Serving Methods

Himbeergeist is traditionally consumed as a digestif in , particularly in the Black Forest region, where it is served after meals to aid digestion and conclude dining experiences in a manner reflective of longstanding European spirit customs. This practice aligns with the broader role of fruit brandies (Obstler) in German culture, emphasizing their use neat to highlight the pure, aromatic essence of the raspberries without dilution. The spirit is typically poured into small tulip-shaped or glasses, which concentrate its delicate fruit vapors and allow for proper nosing. Serving temperature varies slightly by preference but is often recommended chilled to around 10-12°C or slightly below to preserve the volatile notes and prevent the alcohol from overpowering the ; alternatively, (18-20°C) may be used to fully open up the aromas in warmer settings. Portions are modest, generally 20-30 ml, encouraging slow sipping to appreciate the clean, elegant finish rather than rapid consumption. In traditional pairings, Himbeergeist complements berry-based desserts, soft cheeses, or even dishes, where its bright intensity enhances complementary flavors without dominating them. This selective matching underscores its role in rural German hospitality, often enjoyed in taverns or homes to foster social bonds during post-meal gatherings.

Modern Uses and Pairings

In contemporary , Himbeergeist serves as a versatile base for -forward cocktails, often substituting for or to impart a natural essence without added sweetness. For instance, the Raspberry Smash combines 50 ml of Himbeergeist with 30 ml dry , 20 ml syrup, muddled mint leaves, and lemon wedges, shaken and served over crushed ice for a refreshing, herbaceous profile popular in European craft bars. Similarly, the Refuge's mixes 30 ml Himbeergeist with 30 ml and 30 ml liqueur, shaken with to create a balanced, aromatic sipper that highlights its role in modern twists on classics. These applications reflect a broader trend since the , where brandies like Himbeergeist have gained traction in U.S. and European craft scenes for their clean and low-calorie appeal when diluted with soda or , as seen in the Raspberry Mule (40 ml Himbeergeist, 10 ml lime juice, topped with ). Beyond beverages, Himbeergeist enhances culinary dishes in by adding acidity and depth to and desserts. It is commonly used in reductions for game meats or , where its notes balance rich flavors, or in fruit-based compotes for cheesecakes and to elevate profiles without overpowering subtlety. In desserts, it appears in sorbets and infusions, such as a flambéed with Himbeergeist for serving over , providing a warm, aromatic finish that complements the spirit's traditional neat serving as a digestif. Globally, Himbeergeist pairs effectively with in pralines or ganaches, where its subtle bitterness cuts through sweetness, and with creamy cheeses or terrines to harmonize fruit and fat. Its rising popularity in U.S. bars since the stems from mixologists' interest in authentic European ingredients for non-alcoholic dilutions, like spritzers with sparkling water, offering versatility in low-ABV trends. This evolution underscores its adaptability in spicy Asian-fusion dishes, where it tempers heat in glazes or marinades.

References

  1. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32008R0110
  2. https://www.tasteatlas.com/himbeergeist
  3. https://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/himbeergeist
  4. https://webgate.ec.europa.eu/eambrosia-api/api/v1/attachments/66114
  5. https://www.marussiabeveragesusa.com/content/uploads/2018/07/Bar-OBST-Booklet.pdf
  6. https://schladerer.de/en/product/wild-raspberry-brandy/
  7. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32019R0787
  8. https://www.gov.uk/protected-food-drink-names/schwarzwalder-himbeergeist
  9. https://doi.org/10.18485/pomology.2024.58.219_220.5
  10. https://destilleriehaas.de/en/explained
  11. https://pmc.ncbi.nlm.nih.gov/articles/PMC5268093/
  12. https://www.roner.com/en/roner-stories/from-kettles-and-stills-clandestine-distillates-and-noble-spirits-1/
  13. https://rahrbsg.com/obstler-fruit-brandy-from-the-alps/
  14. https://www.smithsonianmag.com/travel/from-sprites-to-schnaps-take-a-spirited-trip-through-germanys-black-forest-180984950/
  15. https://cocktail-society.com/spirits/what-is-korn/
  16. https://www.tasteatlas.com/frankischer-obstler
  17. https://www.honest-rare.de/en/magazine/schnapps/
  18. https://www.diffordsguide.com/producers/1232/alfred-schladerer-alte-schwarzwalder-hausbrennerei-gmbh/history
  19. http://www.riwine.com/spirits/schladerer.html
  20. https://www.dfat.gov.au/sites/default/files/105s.doc
  21. https://www.honest-rare.de/en/schwechower-obstgeist-raspberry-raspberry-spirit/
  22. https://www.healthline.com/nutrition/raspberry-nutrition
  23. https://lvwo.landwirtschaft-bw.de/site/pbs-bw-mlr-root/get/documents_E1650491763/MLR.LEL/PB5Documents/lvwo/pdf/b/Brennereitechnologie/Grundlagen_der_Geist-Herstellung_dargestellt_an_der_Verarbeitung_von_Himbeeren.pdf
  24. https://www.stechnolock.com/article/Bio-ethanol-production-from-Raspberry.pdf
  25. https://www.destillerie-schnitzer.com/himbeergeist/
  26. https://www.ble.de/SharedDocs/Downloads/DE/Ernaehrung-Lebensmittel/EU-Qualitaetskennzeichen/GTSpezialitaeten/Spirituosen/SchwarzwaelderHimbeergeist.pdf?__blob=publicationFile&v=1
  27. https://schladerer.de/en/
  28. https://www.falstaff.com/en/spirits/lantenhammer-destillerie-lantenhammer-waldhimbeergeist-px-sherryfassgereift
  29. https://bespokeunit.com/spirits/schnaps/
  30. https://www.jb-adam.com/en/46-eau-de-vie-de-framboise-45.html
  31. https://www.cognac-expert.com/eau-de-vie-de-fruits/lehmann-reserve-de-famille-framboise-sauvage-eau-de-vie
  32. https://www.falstaff.com/en/spirits/reisetbauer-qualitaetsbrand-2021-reisetbauer-brandstatt-himbeere-1
  33. https://unwindbottleshop.com/products/fassbind-les-eaux-de-vie-raspberry-himbeergeist-700ml
  34. https://www.roner.com/en/product-worlds/raspberry-geist-74/
  35. https://www.thewhiskyexchange.com/p/6725/schladerer-himbeergeist-raspberry
  36. https://www.lagrandeepicerie.com/en/rochelt--der-inntaler--eau-de-vie-de-poire-williams--coing-et-framboise-des-bois--2011--sous-coffret/200003962003.html
  37. https://www.lion-spirits.de/en/blog/the-right-digestif-the-crowning-glory-of-a-delicious-meal
  38. https://www.blackwellswines.com/products/schladerer-himbeergeist-black-forest-raspberry-brandy
  39. https://winestyleonline.com/products/Wieser-Himbeergeist.html
  40. https://punchdrink.com/recipes/refuges-french-martini/
  41. https://www.thekitchenmaus.com/hot-raspberry-sauce-heisse-himbeeren/
  42. https://www.thetasteofgermany.com/schladerer-milk-chocolate-raspberry-brandy-pralines-4-5-oz/
  43. https://barkeeper.co.za/product/himbeergeist-black-forest-raspberry/
Add your contribution
Related Hubs
User Avatar
No comments yet.