Austrain whisky made by Hans Reisetbauer. He matures his malt whisky in casks that were once home to a Chardonnay or Trockenbeerenauslese.
For his single malt whisky Reisetbauer planted four hectares of summer brewing barley. It was harvested for the first time in July 1995 and taken to a nearby malting floor to be malted. It was crushed and malted at 65° C before being cooled and fermented in stainless-steel tanks for around 70 hours.
The fermented mash is then twice distilled in copper pot stills. At this point the distillate, which has an alcohol content of around 70 per cent, is aged until fully mature in four casks that the top Austrian winemakers Alois Kracher and Heinz Velich previously used for aging Chardonnay and Trockenbeerenauslese.
Single Malt Whisky 12 Years Old 48% vol.