Zaiser Schwäbischer Whisky

Overall rating
78.00/100
votes
2
Whiskybase ID
WB186964
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottling serie
Single Malt
Casktype
ex-Sherry + used Apfelmost + new Apfelmost
Strength
40.0 % Vol.
Size
40 ml
Market
Germany Germany
Added on
04 jul 2021 9:34 pm by whisky313

Average value

€ 6.50

0 × in wishlist

2 × member ratings

2 × in collection

Whisky reviews for Zaiser Schwäbischer Whisky

One user has left a review for this whisky. Average rating is 78.00 points.

  1. Official tasting note

    The distillate has a nutty malt aroma that is surprisingly accompanied by a very spicy fruit aroma that is reminiscent of a Gewürztraminer. Despite their contrasts, the aromas of the three barrels complement each other to form a voluminous whole. The fruity body is surrounded by a strong smoke aroma. The apple cider extract rounds off the aroma in a very special way with a slightly tart and sweet component. The finish is long-lasting and is accompanied by the unique smoked apple juice extract.

    Due to the special quality of our first single malt, each bottle was individually hand-signed by our master distiller.

    Raw material
    The raw material for our single malt is barley malt, which has been refined and combined with various roasted and caramel malts. The malts were put together in such a way that a fine malt aroma emerges, but also different nut, bread and fruit aromas come into their own.

    Manufacturing
    After fine grinding, the malt was stirred into water heated over a wood fire and fermented with cultured yeast. After fermentation, the mash was distilled to be particularly gentle on the aroma. The distillation was carried out in a combination of column and pot still processes adapted to the mash.

    storage
    Our single malt should be fruity in the base, which is surrounded by a beautiful smoke aroma and has its own special aroma. To achieve this, the malt was first filled into a sherry barrel from repeated occupancy. After 2 years of ripening, the distillate was extraordinarily sweet and fruity. However, in order to obtain a smoky malt, a former apple cider barrel covered with grain whisky had to be emptied and freshly burned especially for the single malt. The whisky matured in this barrel for another year. After that, the whisky already had a nice combination of smoke aromas and the fruity sherry barrel. In order to intensify the smoke aromas and to get a little more flavor, another freshly emptied apple cider barrel was burned out with specially selected firewood. This gave the whisky a strong finish and the apple extract from the barrel staves gave it a unique aroma.

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