Our Rye Malt Whiskey is distilled from a blend of three types of German rye malt and matured in American and German oak casks that have been individually roasted for us. The chocolate malt used gives it its special touch!
Raw material: German rye malt (light, caramel, chocolate malt)
Barrels: American and German Napoleon oak, ex-Sherry
Tasting notes: candied walnuts, chocolate, fine drops in nuts
60 kilometers from Berlin, right in the middle of Germany’s granary, Brandenburg, lies the Spreewood Distillery. The fields around the distillery supply the rye for the whiskey – in fact, Brandenburg is Europe’s largest rye-producing area and even American distillers buy grain from here for their rye whiskeys! Steffen Lohr, Bastian Heuser, Sebastian Brack took over the distillery in 2016. Since then, they have spent the time refining the 2 recipes that the distillery operates with: one on 100% malted rye, and the other 100% unmalted rye. The unmalted rye gives a more robust and spicy whisky, while the malted is rounder, softer and sweeter. After the distillation, the spirit is filled into casks at 60% – and here both bourbon, sherry and wine casks from selected wineries in Germany are used.
