Preussische Spirituosen Manufaktur, a spirits distillery in the Berlin neighborhood of Wedding, dates all the way back to 1874. The distillery was set up according to an order by the Prussian cabinet, initially as a research and training institute for alcohol production. The distillery has retained its important educational purpose—it’s the only place in Germany where you can undertake a Masters in Distillery. Today it’s more than just a historic location, it’s a unique combination of distillery, learning institute, shop and tourist attraction with detailed guided tours (and perhaps most appealingly, ample tastings).
Julian Machinek, an apprentice at the distillery, with the distillery’s huge collection of herbs, spices, roots, rinds and other botanicals. All photos by Elizabeth Rushe.
PSM has long since led the way in German distilling. The book regarded as the German distiller’s bible, “Trinkbranntweine und Liköre,” was photographed at the PSM distillery and published in 1964, according to Julian Machinek, an apprentice of two years at the distillery. “The pictures were taken here, this was the place to be if you wanted to be a distiller. Every distiller came from this spot,” Julian tells me. Next February, he will earn his journeyman papers, certifying that he has graduated from his apprenticeship, and can go on to become a master craftsman in distillery.
The vacuum distillation process allows delicate botanicals to maintain their flavor, rather than degrade under high heat. This still dates back to 1952.
Stepping into the main rooms of the distillery, something is bubbling furiously over a Bunsen burner. They’re checking the proof on a new batch of liquor, distilled by Julian. A well-stocked cabinet of over 200 “drogen duftorgel” — leaves, herbs, spices, rinds and seeds for use in macerations — presides over the room. Every step of the process from creating extracts to maceration, distillation, bottling and labeling takes place under the roof of the PSM distillery. Each stage is executed by hand, and nothing is brought in from suppliers.
A copper still dating back to 1924.
PSM uses more than 100 years of experience to inform their process and products. In the distillation room, Julian points to the vacuum distiller from 1952. “This one is especially suitable for maintaining flavors because it distills under a vacuum, [so] the boiling point is lower.” A table nearby is laden with bottles ranging in size and color, containing the macerations and distillations made on-site: rosehip, buffalo grass and orange blossom; the range of recipes points to a long heritage of inventiveness.
The distillery has a dizzying array of spirits, tinctures and elixirs reminiscent of an apothecary’s wares.
PSM not only creates their own lines of gin, vodka and liqueurs; they also collaborate with the Michelberger Hotel, a popular design hotel in Kreuzberg in East Berlin, for the “Michelberger Booze Company Ltd” range. The line includes two herbal schnapps: “Michelberger Forest,” a mellow and warm blend, and “Michelberger Mountain,” a crisp spirit likened to that feeling of invigorating fresh air that hits you as you ascend the top of a mountain.
An array of vintage bottles from Prussian Spirits’ archives.
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