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.