History

Maturity process – it all starts in 1987
Time, patience, serenity and maturity were the ingredients that helped the Pfau distillery, under the management of Valentin Latschen, to develop from a small “basement distillery“ located in the family inn (“Pfau“ in the Jauntal valley, Carinthia, Austria) into a top distillery renowned all over Europe. The distillery’s motto has been at all times: guaranteed quality– from the fruit to the final brandy.

Pure brandy comes only from pure, ripe fruit. With tree sponsorships Valentin Latschen contributed to a new awareness for regional apple and pear varieties, from which the then 30-year old entrepreneur distilled his first noble brandies.

Vision and Mission

Bring nature into the glass – the goal is to distillate not only good but the best schnapps and to convince as many as possible of this idea and inspire them with the inherent philosophy.  So Latschen embarked on a kind of missionary journey during which he succeeded in delighting many distillers by his uncompromising quality awareness.


Pfau and Valentin Latschen – a brandy with personality. Local and international catering businesses and the gourmet world show their appreciation. The 2006 apricot brandy reaped hymns of praise for its beautiful fruit and shining potential. Rowanberry, raspberry, Williams pear and sour cherry were awarded five stars, likewise apple, plum and fruit brandy.