The way we store our whisky is key to the taste. This is because it gets its colour and character from the barrel storage. The wood tannins develop a number of aromas.
When it comes to the barrels, a lot of emphasis is placed on regionality. This is why we use barrels from the local Manhartsberg common and sessile oaks for our Waldviertler Whisky J.H.
This oak has very large pores and contains intense aromas. This is why new barrels, with which we start the storage procedure, cannot be used for long, as the whisky would become bitter otherwise. Since our distillation practices are very clean, we don’t need to do this.
The storage of a whisky must always be seen in context. Am I using a new barrel? What is it like? Has the barrel been filled before? All of these questions are important.
Whisky doesn’t have to be old – it needs to be the right age.