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Most — refreshingly tart tradition

For generations, Upper Austrian farmers have been producing “Most”, a traditional fruit wine derived from their own harvests and essential the Austrian counterpart to cider. Most can be made from apples, pears or a combination of both. The fruit varieties, with intriguing names like Speckbirne (Bacon Pear) and Schafsnase (Sheep’s Nose), are culled from ancient orchard practices. They may offer a unique, somewhat quirky taste, but this distinctiveness is what gives Most its invigorating tartness. In modern production, Most is not only available in single-varietal forms but also as a sparkling cider and even aged in barrique barrels.


It’s quite extraordinary: the drink in our glasses comes from trees planted over a hundred years ago.
Norbert Eder
Pankrazhofer
© Foto Oberösterreich Tourismus/Pyhrn-Priel/Stefan Mayerhofer: Zwei Wanderer beim Jausnen und Trinken auf der Gowilalm in der Urlaubsregion Pyhrn-Priel.
Zwei Wanderer beim Jausnen und Trinken auf der Gowilalm in der Urlaubsregion Pyhrn-Priel, beide haben ihre Gläser erhoben, am Tisch steht eine Brettljause.

Most production
at Gowilalm mountain pasture

Video

Did you know…

…that over a million fruit trees thrive in traditional orchards across Upper Austria, yielding approximately 110,000 tonnes of apples and pears each year? These fruits are then processed into exquisite Most.