Peated Van Loon from the wort

Peated single malt whisky with fine smoky notes

vegan vegetarian lactose-free gluten-free

Array ( [pos:notdiscountable] => 0 [pos:choosewarehousespacemanually] => 0 [servierempfehlung] => Am besten pur oder als Peated Whisy Sour. [jahrgang] => 0 [sensorik] => Preiselbeeren und feine Rauchnoten finden sich bei diesem Whisky schon in der Nase und werden vom zarten torfigen Geschmack und dem Nachgeschmack von Vanille und Banane perfekt ergänzt. [herstellung] =>

Dieser torfige Whisky wird aus rauchigem schottischen Gerstenmalz (ppm 50) hergestellt. Das in Schottland eingekaufte Gestenmalz wurde von einer Craft Brauerei grob geschrotet. Das geschrotete Malz wird eingemaischt indem es mit heißem Wasser gemischt wird. Der im Malzschrot enthaltene Zucker wird gelöst. Die Maische wird anschließend gefiltert und die Lösung (Würze) von den festen Stoffen den Spelzen (Treber) getrennt. Der Treber kommt in der Regel als Viehfutter zum Einsatz.

Die süße Würze (engl. Wort) wird dann in unserer Brennerei unter Sauerstoffausschluss und Säureschutz mit speziellen Reinzuchthefen vergoren und nach dem Pot-Still-Verfahren doppelt destilliert.

Drei Jahre reifte der frisch destillierte Gerstenbrand in Bourbon-Fässern. Die Fässer werden für uns beim lokalen Fassbauer Krogemann zu 100 Liter Fässern umgebaut. Die Deckel sind neu und getoastet.

Beim Herabsetzen kommt das sehr weiche Bremer Trinkwasser (2° dH) zum Einsatz. Das Bremer Trinkwasser ist von einer hervorragenden Qualität.

Da bei der Filterung auch Geschmacksträger wie Ester, Proteine und Fettsäuren entfernt werden, führt sie zu einer Geschmacksveränderung. Um diese „Verfälschung“ zu vermeiden, verzichten wir auf die Kaltfiltrierung. Unser Whisky ist somit unchill filtered oder auch Non Chill Filtered. Die Filterung erfolgt drucklos über Zellulose.

[serving-recommendation] => Best enjoyed neat or as a Peated Whisky Sour. [sensory-description] => Honey and strong smoky notes can already be found in the nose of this whisky and are perfectly complemented by the peaty taste and smoky, salty aftertaste. [manufacturing] => This peaty whisky is made from smoky Scottish barley malt (ppm 50). The sweet wort is fermented with special pure yeast strains under oxygen exclusion and acid protection, and double distilled. This elaborate double distillation in small copper stills and the careful separation of the "heart" preserves the flavors and results in a natural smoothness. The maturation takes place exclusively in first-fill bourbon barrels. The barrels are converted into 100-liter barrels by the local cooper Krogemann. The lids are new and toasted. Only water is used for dilution during bottling. Bremen's drinking water is of excellent quality. No flavorings or sugars are added, and there is no dilution or blending. Filtering removes flavor carriers such as esters, proteins, and fatty acids, resulting in a change in taste. To avoid this "distortion," we do not use cold filtration. Our whisky is therefore unchillfiltered or non-chill filtered. The filtration is pressureless and uses cellulose. ) 1

Bottle size (ml): 500 ml
Age: 3 Years

19,50 €

This item has variations. Please select the requested variation.

incl. 19% VAT , plus

SKU: 0054

Available immediately

Description

In our distillery we produce our Peated Van Loon from Scottish barley malt dried over peat fire with 50 ppm and excellent domestic soft water.

The barley malt purchased in Scotland is milled and purified at the Union Brewery.

The sweet wort (WORT) is then fermented in our distillery with pure yeasts and double distilled on small copper stills as a small batch using the pot still method.

Its aging takes place in ex-bourbon barrels that are specially rebuilt for us to 100 liters by our local barrel maker.

The lids are newly made and freshly toasted.

Sensory: sweet corn, tea, leathery smokiness, white grapes, creamy caramel.

Sensory description

Honey and strong smoky notes can already be found in the nose of this whisky and are perfectly complemented by the peaty taste and smoky, salty aftertaste.

Production

This peaty whisky is made from smoky Scottish barley malt (ppm 50). The sweet wort is fermented with special pure yeast strains under oxygen exclusion and acid protection, and double distilled. This elaborate double distillation in small copper stills and the careful separation of the "heart" preserves the flavors and results in a natural smoothness. The maturation takes place exclusively in first-fill bourbon barrels. The barrels are converted into 100-liter barrels by the local cooper Krogemann. The lids are new and toasted. Only water is used for dilution during bottling. Bremen's drinking water is of excellent quality. No flavorings or sugars are added, and there is no dilution or blending. Filtering removes flavor carriers such as esters, proteins, and fatty acids, resulting in a change in taste. To avoid this "distortion," we do not use cold filtration. Our whisky is therefore unchillfiltered or non-chill filtered. The filtration is pressureless and uses cellulose.

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