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Rather than being distilled into liquor from a fermented mash of fresh fruit like a fruit brandy (Obstler in German), Himbeergeist is made as an infusion. Because raspberries' low sugar content can produce only a limited amount of alcohol, Himbeergeist is created by macerating fresh berries in 95.6% pure neutral spirits. The mixture is then steeped for several weeks to draw out the raspberry essence, distilled, diluted with purified water, and bottled at 40% ABV or stronger.