The abbey’s distillery looks back on a long tradition: The first spirits and liqueurs were produced in the 16th century for home requirements, with included enjoyment as well as medical and veterianary purposes. When the abbey was temporarily dissolved during World War II, the distillery fell into disuse, but was later re-established by the financial department of Telfs, a town close-by. In 1996 an old 19th century still device was replaced by a column still of more recent making. In 1992, the distillery was taken over by Brother Franz, who had entered the convent three years earlier. Our spirits, liqueurs, ciders and cider vinegar are made from fruit that is grown in the abbey’s very own near-organic plantation, which spans 1.7 hectares. All products can be purchased at the shop.