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 single grain is stored one after the other in oak barrels made from Swabian English oak and Hungarian oak as well as in bourbon barrels. The finish takes place in specially burned cider barrels. After maturing in the vaulted cellar for at least 3 to 5 years, the barrels' own aromas merge with the distillate. The individual aroma components of the different barrels give our whiskey a multi-layered character. The advantages of the individual barrel types can be worked out.
For the new, open-minded whiskey lover who prefers a lovely, barely smoky single grain whiskey.