Rischart turns its leftover pretzels into gin and salted caramel liqueur
Munich bakery Rischart, together with the Wagemut distillery, makes a gin and a salted caramel liqueur from its leftover pretzels.
What can't be sold at the end of the day is put to good use at Rischart. This family-run company in Munich, together with the Wagemut distillery, has created a gin and a salted caramel liqueur from its leftover pretzels, which are now being bottled.
The demand for pretzels at the branches, especially during Oktoberfest, cannot be accurately predicted. Although only a small portion of the freshly baked goods go unsold, unlike other baked goods, pretzels are not a good fit for Rischart's "Good from Yesterday" stores.
“For us, the pretzel is part of everyday life and of Munich,” says Managing Director Magnus Müller-Rischart. “The fact that we are now creating something completely new from the pretzel is, above all, a wonderful combination of craftsmanship, creativity, and the ambition to further improve what already exists.”
Together with the Wagemut distillery, the company sought an alternative method for processing pretzels. According to Nicolas Kröger, founder of Wagemut, it takes about 20 pretzels for one bottle of pretzel-flavored gin. The development, from the initial idea to delivery, took approximately one year.
Brezn gin and salted caramel liqueur are now available at select Rischart stores across all 22 locations and online. During Munich's Oktoberfest, both drinks will also be served at Café Kaiserschmarrn.