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Ebbelwoi does not need silk, crystal or tropical sunsets. He comes from old Hessian orchards, from crooked apple trees standing stubbornly against wind and weather, carrying the taste of late summer, cool cellars and generations who knew that the finest things in life do not need to be complicated. 🍏 Poured from the Bembel into the Geripptes, pale gold and beautifully tart, he is honest, rustic and just rough enough around the edges to have character. This is Hessen in a glass: apple, tradition, stubbornness and the quiet conviction that wine made from grapes was probably an unnecessary detour anyway. And eventually, all Hessian philosophy arrives at the same ancient conclusion: Schoppe in de Kopp 🍎😏

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Drinks: Ebbelwoi

Around the golden and steel-clad towers of Frankfurt, from the fertile plains of the Wetterau, from the cloud-wreathed heights of the Taunus, from the mystery-shrouded depths of the Odenwald — comes the true gold of the region. It is not won at the banks. It is not traded on the stock exchange. And on the largest cargo airport in all of Europe, it plays no role whatsoever. In small trucks, or by tractor, the sweetest fruits make their way to the cider houses. There, under pressure, under the most intricate of biological processes, under the ever-watchful, gruffly devoted gaze of omnipresent master cider-makers, and with the one ingredient we all so often lack most of all — time, and plenty of it — they undergo a transformation, a ripening, a sacred alchemy that ends in the most golden of all drops: Äppler, also known as Ebbelwoi. Savored in the blazing light of the evening sun — pure, or with a splash of sparkling water — an Äppler makes one forget the stress of the day entirely, rewarding the drinker with a peaceable, reconciled kind of evening calm. But let the unsuspecting stranger be warned, and warned well: should the digestion be unaccustomed to its ways, truly fantastical effects may make themselves known.