Maison de la Distillerie Gilbert Holl

This working distillery operates from a converted farmhouse where the Holl family has been making eau-de-vie since 1874. You'll see massive copper stills from the 1920s still bubbling away, fermentation tanks filled with local fruit, and learn how they transform Alsatian pears, plums, and wild berries into crystal-clear spirits. The museum part is small but genuine: antique equipment, old bottles, and explanations of double distillation techniques that haven't changed in generations.

The visit starts in the production room where you can watch distillers at work (if you come during season from September to March). The space smells intensely of fruit and alcohol, with steam rising from copper pipes and the constant sound of bubbling. Gilbert or his son explain each step personally, from fruit selection to the final clear spirit. The tasting happens in their cozy shop where you'll sample six different eaux-de-vie, each served in tiny glasses that pack a serious punch.

Most guides don't mention this is primarily a working distillery, not a polished museum experience. The displays are basic and homemade, which is actually charming but might disappoint if you expect glossy exhibits. Come during distillation season for the full experience, or you'll just see empty equipment. Admission costs 8 EUR including tastings, which is excellent value considering you're sampling spirits that sell for 35-50 EUR per bottle. Skip this if you don't drink alcohol, there's nothing else here.