Bailoni is the first apricot distillery in KremsStein, Wachau. The independently owned family company formed in 1872 when grappa distiller Eugenio Bailoni from Vigolo Vattaro, Trentino visited Austria and fell in love.
He followed his passion and quickly realized that apricots can be used to create not only jam, but also excellent distillates. Eugenio and his wife, Rosa, founded the first apricot distillery in the Wachau Valley. The signature bottle was created in the early 20th century. Today, the company remains in a 350+ year old building.
Eugenio’s knowledge and love for apricots has been passed onto each generation, with Claudia Bailoni being the 5th generation. Claudia’s father remains the distiller as Claudia sets out to build their family company, sharing their love of apricots with the world.
REGION: Wachau Valley is Geographically Protected for Apricots SOIL: Loess; a silty soil known to be one of the most fertile for farming APRICOT TREES: Valley has approximately 100,000; Bailoni has 1,500 SOURCING: Additional needs solely from the protected region HARVEST: Mid-July to August
Bailoni waits for harvest until the fruit is overripe; packed with pectin, acid, and sugar.
HENRY PREISS FIRST INTRODUCED BAILONI TO THE US IN THE 1980’S. THE PREISS FAMILY IS ONCE AGAIN PROUD TO REPRESENT AND WORK WITH THE BAILONI FAMILY.
“Back in the 80s when we had Bailoni, it was mostly consumed at German clubs and in German or Austrian restaurants. Consumed as an after-dinner drink in days gone by, today it is enjoyed much the same way, as well as in finely crafted cocktails where only a natural liqueur or brandy made from fresh ingredients will do.”