Welcome to the History Blog featuring the connections between Switzerland and the Midwest. I am Joerg Oberschmied, Deputy Consul General in Chicago. My interest in history started at an early age and I hope you enjoy these journeys through time. The views and opinions expressed below are solely those of the respondent and do not necessarily reflect the views of the author.
Martin Weber is the founder of Edelbrand Pure Distilling, a family-owned small-batch distillery located an hour west of St. Louis, just outside of Marthasville, in Missouri. He began as a machine mechanic apprentice in Switzerland and retired in 2021. As Edelbrand’s distiller, he returned to his Swiss heritage and the alpine tradition of handcrafting dry fruit-based spirits and bierbrands from small copper pot stills.
Joerg Oberschmied: You grew up in the Canton Aargau, tell us about it:
Martin Weber: I was born and grew up in the town of Zofingen in the Canton Aargau. I completed my school years there and enlisted in a 4-year apprenticeship to graduate as a machine mechanic / machine builder in 1979. After the apprenticeship I had the opportunity to work for the machine designer Markus Engeler, followed by a job for the machine building company Pfiffner AG/Hydromat in the town of Zuerich and later in Thalwil. I traveled a lot in central Europe for machine installations and service calls.
JO: Aside from your parents, which person had the greatest influence on your development in Switzerland?
MW: Having the opportunity to work for the machine designer Markus Engeler opened the door to a very interesting and successful career in the advanced machine building business.
JO: What brought you to America and in particular, to Missouri?
MW: When Hydromat opened a new and independent division in St. Louis, Missouri, USA, I was offered a 3-year contract as a project engineer and made the move in April 1986 from Switzerland to the USA. Hydromat machines are recognized for their Swiss precision and cutting-edge technology. The opportunity to help grow Hydromat’s reputation in the advanced machining industry was the initial draw for me. And then in 1993 I met my wife Lynn here, and we joined our two families with my three sons and her daughter. After 35 years of service, I retired from Hydromat as Chief Technology Officer in 2021.
JO: What is Edelbrand Pure Distilling, and what makes it unique?
MW: Edelbrand Pure Distilling is our family-owned small-batch distillery located an hour west of St. Louis just outside of Marthasville, Missouri. We produce award-winning, handcrafted unaged brandies (also known as eaux de vie or Schnaps) and bierbrands. Small copper pot stills, single-batch runs, handcrafted from start to finish, and limited production define what Edelbrand Pure Distilling does, drawing upon traditions of Swiss heritage and distilling methods still in use in the mountain villages of Switzerland today. Of the 2,500 bottles produced annually, each offers an exceptional spirit holding a hint of Switzerland.
JO: What are the main differences between working in your field in Europe and in the USA?
MW: Generally, in Europe, apprenticeships are available in every profession, supported by cooperation and planning among the government, businesses, and educational institutions. Comparatively, vocational apprenticeships are scarce in the U.S., most often offered by unions and not generally available outside construction and service industries. This makes it difficult to attract, train, and maintain a steady flow of qualified candidates into the field of craft distilling. A second consideration is the differences in the regulatory environment for beverage alcohol manufacturing, distribution, and retail sales. As a distillery, we have federal, state, and local laws (many of which date back to Prohibition in the 1920s) that we must adhere to and that differ between each state in the USA. The nano size of our distillery does not exempt us from any regulation. The smaller the distillery, the greater the challenges. From a distilling perspective, the differences are significant. This category of unaged fruit brandies and bierbrands is very well known in Europe with cultural connections spanning hundreds of years. Here in the Midwest, these spirits are relatively unknown and often overshadowed by the huge demand for American whisky and bourbon. In addition, most brandy in the U.S. is produced in high volume using fermented fruit juice and aged in oak after distillation. We use whole fruit mashes, long undisturbed fermentations prior to distillation, followed by resting in glass after distillation. This approach ensures each bottle offers the most flavor and aroma possible without the influence of barrel aging.
JO: What do you see as the greatest challenges ahead for entrepreneurs in America?
MW: Anything involved in creating a handcrafted product relies on a singular focus towards attaining the highest quality and devoting years of experience to acquire the necessary skills associated with mastery. Whether it is watchmaking, handcrafting instruments, or distilling, there are no shortcuts, only a dedication to the art of making something truly exceptional, by hand, from start to finish. While other distilleries may focus on margin and profit levels, our family continues to choose quality over quantity, painstaking steps over commercial efficiency, and limited production spirits over mass-produced alcohol. The challenge, I believe, is not that there are fewer people today interested in such a pursuit. It is that it is nearly impossible for a young person to undertake this path and make a living from it. The idea behind Edelbrand Pure Distilling started over a dozen years before we retired. We simply could not have pursued this idea while raising a family. Entrepreneurs are first and foremost problem solvers. If you don’t like the idea of waking up every day ready to tackle a myriad of issues, you really do not want to start a small business in any field. The challenges are immense. Just look at the last five years – a pandemic, supply chain issues, labor availability and cost, rising inflation…naming a few. That said, the rewards are satisfying. The people we meet in this industry and related industries like hospitality, are equally passionate about the work they do. Together, the ideas we discuss and pursue keep us motivated and moving forward. It is the hardest work we’ve ever done, but it is also the most rewarding.
JO: What do you value the most about Switzerland and what do you value most about the United States?
MW: The mountains, lakes and scenery in Switzerland immediately come to mind and the commitment to a clean environment. The sheer diversity of regional cultures within the country – the foods, languages, people – are so wide-ranging and interesting. Here in the U.S., I love the space and affordability found in the Midwest. Our 20-acre farm has been our family home for almost 30 years and home to Edelbrand Pure Distilling since 2014. Traveling across the United States offers incredible experiences in exploring and learning just like in Switzerland only on a much larger scale.
JO: What advice would you give a young person wishing to become a distiller like yourself?
MW: I think a young person must be ready to commit her/himself to learning all aspects of creating, launching, and running a distilling business. It is not enough to just want to create your own spirit. In addition to acquiring skills related to distilling, you have to understand funding, financials, management, marketing, sales, branding, industry regulations, hospitality, etc. Running a distilling business is like having a two-year old that never sleeps. You can never leave it unattended. It is also a tremendous advantage if you have technical ability to build and maintain at least some of the equipment. My background in machine building has been invaluable in the production aspects of this business and keeping costs down. Finally, you need to be a life-long learner. There is no point where you know it all. There are always folks who know more and/or have new ideas that challenge the way things are done. Being willing to build a wide circle of colleagues is absolutely key to success in this industry.
JO: Martin Weber, thank you for taking the time to share these stories with our readers. Thank you also for this refreshing recipe, using one of your brandies:
Pear Brandy Sidecar
1 1/2 ounces Edelbrand vinars da péra – pear brandy
½ ounce triple sec
½ ounce fresh lemon juice
½ ounce (barely) orange juice
Pour pear brandy, triple sec and lemon and orange juices in a cocktail shaker over ice. Shake together and strain into a martini glass garnished with a sugar rim.
To learn more about Edelbrand Pure Distilling, its products and the Weber family, you can visit their website here. You can find Edelbrand products at select Binny’s stores in Chicagoland and online.
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