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https://www.gamberorosso.it/notizie/rubriche/storie/distilleria-berlino-freimeister/
Here is a faithful, polished English translation of the full text. I’ve kept the tone narrative and editorial (not marketing-heavy), suitable for a magazine, website, or press material.
When Theo Ligthart moved to Berlin 25 years ago, his life seemed to be heading in a very clear direction: he was studying philosophy and working in the field of art. At a certain point, he found himself involved in a multimedia project exploring how artists used to meet in late-19th-century Berlin—when every exchange was accompanied by alcohol, and a lot of it. “People drank enormously back then,” he says.
As a result, an integral part of the exhibition became the creation of a spirit. “I thought that without alcohol, this whole story simply wouldn’t work.” And so he did it: he found an old distillery and produced his first bottles, fulfilling another long-held desire—to create an artistic product that would continue its life on the shelves of shops and bars, building a bridge between different worlds.
These were the beginnings of an adventure that would lead him to become a central figure in the world of spirits, always maintaining an original and unconventional perspective. Together with two partners, he founded Freimeisterkollektiv, a name that already reveals one of its defining elements: collectivity.
Every creation is born from collaboration with other artisans and is accompanied by clear, educational communication. A look at the labels is enough to understand this: alongside portraits of the people involved in each project—distillers, bartenders, winemakers, sake producers, fruit growers, rice farmers, roasters—there are detailed infographics designed to fully explain the product. Ingredients, sourcing areas, production processes and techniques, alcohol content, style (classic, funky, whimsical!), and tasting notes are all laid out transparently.
“Our customers need to know what they are drinking. And who made it.”
Transparency is a value that adds to the quality of the product itself. The website offers further in-depth material to feed not only curiosity but also consumer awareness. And that alone would already be enough to open up a new perspective in the world of spirits.
What emerged is a completely original project—just as original, unusual, eccentric, and high-quality as its spirits and other products: around 30–35 different expressions (with something always in the works). The approach is ethical and naturally leads to organic production, extreme craftsmanship, and, above all, human relationships between people who share the same philosophy—meeting, exchanging ideas, and sharing expertise.
“We are the connection between producer, bartender, and connoisseur; between urban and rural areas; between artisans and enthusiasts.”
Sales are not limited to industry professionals. Products are also available to private customers, both online and in person, often accompanied by tastings that allow people to discover the range: from blackcurrant cassis to rhubarb liqueur, to spirits such as the hazelnut distillate, which reinterprets one of Germany’s most popular spirits by combining hazelnut with juniper.
“We were working on that product, trying to add something so it wouldn’t simply taste like nougat or Nutella. We couldn’t find the solution until a Berlin restaurateur gave us a jar of caramelized hazelnut cream with juniper berries. I tasted it—it was delicious.”
Bingo. A deep, original flavor was born.
“The pear fortified wine is a perfect example of how we like to develop our products. We make it together with an Austrian distiller based in a region with a long tradition of pear growing and pear cider production. We took that tradition and combined it with techniques used for Port, Pineau des Charentes, and other fortified wines. Essentially, we took a cider and stopped the fermentation by adding pear brandy, allowing us to control the residual sugar. The result is a fairly light product, with an alcohol content of 18.2%, and notes of caramel and dried plum.”
These are often complex, layered drinks.
Amari deserve a chapter of their own, thanks to the many variations that explore bitterness in all its nuances and tonalities. The same goes for vermouths.
“We work a lot with bars. And in the bar world, vermouth is a very important product—even though many bartenders here forget that it is fundamentally wine-based. So I thought: let’s create a vermouth that is completely different from what’s normally on the market.”
They collaborate with Michael Andert, a biodynamic winemaker and herbalist. “We macerate the herbs in wine rather than in alcohol, following an ancient method. No added sugar. Every batch is different.”
There are also fruit co-fermentations, such as those developed with Katharina Zott—who has a background in wine, a PhD in biochemistry from Bordeaux, a family history in distilling, and deep roots in fruit growing dating back to 1530. Raspberries, sour cherries, blueberries—although climate change is forcing the use of new varieties.
“She prepares a must using several fruits together. She has to think ahead about the aromatic profile she wants to achieve—there’s always one leading note.”
Then there is the poppy seed spirit. “That was another great project because I was building a small still and experimenting with poppy seeds. It wasn’t easy.” Not only because the seeds are very oily, but also due to regulatory and sourcing challenges. Once again, Katharina steps in, pointing him toward the right producer—a former pig farmer. Starting from fresh seeds and processing them correctly allows the characteristic flavor to fully express itself.
There are also bottled, ready-to-drink cocktails. The list is long and constantly evolving, driven by curiosity, interests, fleeting passions, and specific requests. Every bottle has a story, and Theo Ligthart is always happy to tell it.
“I thought to myself: how nerdy are you? Well—this is the industry for nerds.”
