The amber-colored whiskey initially seduces with a pronounced bitter apple scent. An intense wood smoke then emerges in the taste. The dry finish amazes with an apple - honey - nut aroma. This two-tone apple and wood make this whiskey extremely interesting.
The arable land on Köngener Markung is one of the most fertile in Germany thanks to the loess loam. The wheat grown on it forms a full endosperm. This is the basis for the raw whiskey.
The grains are cleaned in the in-house cleaning and grist mill and then finely ground. The barley kiln malt is obtained from a malt house.
The wheat meal is stirred into hot water with the addition of malt. After the starch has been saccharified, the mash must be cooled quickly and started for fermentation. During the mash fermentation, the temperature in particular must be monitored at all times. The must fermentation is already completed after four days and can be distilled.
The raw whiskey is distilled in our 150l distillery using the pot still method. On this relatively small system, we are only able to work out the clean, mild middle course and separate it from the sharp or bad aromas.
The Swabian Whiskey Barrel 339 Single Casks was stored exclusively in a burnt-out apple cider barrel with an original volume of 339l. This barrel was leaking from decades of use with apple cider and therefore had to be completely restored. For this, the barrel was completely dismantled and the barrel staves redesigned. The barrel could then be reassembled and sealed. After the barrel was tight again, special firewood was sought and the barrel burned out for two days, first hot and then cold.
After this procedure, the barrel could be filled with the raw whiskey as a first fill.
For lovers of a smoky whiskey with new and unusual flavors.