Distillery
The way we distil is based on tradition, as has always been the case in Austria.
We owe the fact that we are allowed to distil floury substances to Maria-Theresia, who allowed businesses to process grains in regions that had little or no fruit cultivation. Our business has grown out of this rural use – as has our expertise in dealing with raw materials.
In Christian Carl Ing. (Göppingen, Germany), we have found a partner to help us implement our vision to perfection. High-quality design of copper, brass, stainless steel and high-tech in perfect symbiosis.
With our two high-performance distilleries, the perfect purity of the products can be achieved.
The two stills hold approx. 500 litres of mash each and work in combination with an attached fine burner (4 sieve trays) to achieve the best possible result that meets the requirements of the distillery. It is distilled 4 times as part of 2 distilling processes. Then the “New Made” is poured into the barrels and stored.
Jasmin Haider-Stadler is a trained distiller, but is naturally supported by her trained team during the daily distillery work.
Maturation
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.
Storage Times
The new barrels are filled with whisky three times. Before they are filled for the first time, they are charred inside (toasting 4).
- First fillings are stored for at least 3 years.
- Second fillings for approx. 6 years.
- The barrels are charred again before being filled for the third time. The storage time is then 8 to 18 years
- The oldest bottling from our distillery is currently 15 years old. However, a 18-year-old whisky is to be showcased in 2023 (as of October 2022).
After storage, the whisky is diluted to drinking strength (41% vol or 46% vol).
We also offer vintage bottlings in cask strengths (50 to 69% vol) and selected bottlings for whisky connoisseurs and enthusiasts.
More details about our range can be found here.