Description
Round and mature, completely free of smoky notes, but still with a nice fruitiness - that's the taste of this single malt, which we produce from regional barley malt. As is customary in Scotland, it is also double distilled in our Bremen distillery using the pot still method on small copper stills. The special thing about this Piekfeinen Whisky? After barrel aging, it goes into a Hungarian Tokayer barrel for finishing, where it spends another six months - which is exactly what gives it its unique flavor.
Sensory description
- In the nose, this special whisky convinces with notes of vanilla, caramel, honey, chocolate, and pipe tobacco. On the palate, one can taste malt, honey, biscuit, vanilla, orange, oak and chocolate flavors, raisin, and a light brandy note.
Production
With special pure yeast, the sweet mash made from regional barley malt was fermented 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 leads to a natural mildness. The freshly distilled barley brandy matured for at least three years before being bottled. The maturation takes place in first-fill bourbon barrels and red wine barriques from German winemakers. Half a year before bottling, the barrel contents were blended and finished in Tokajer barrels, in which the Hungarian sweet wine "Tokajer" from the white grape matured before. Only water was used to dilute the whisky before bottling. The Bremen drinking water is of excellent quality. No flavorings or sugars were added, and it was not diluted or blended. Since flavor carriers such as esters, proteins, and fatty acids are also removed during filtration, it leads to a change in taste. To avoid this "distortion," we refrain from cold filtration. Our whisky is therefore unchillfiltered or non-chill filtered. The filtration is carried out without pressure using cellulose.
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