Whisky, with its golden colour, subtle warmth and exciting aroma, has always been known as an alcoholic elixir. It is closely associated with a refined lifestyle: images of wood-panelled drawing-rooms, elegant gentlemen, broadsheet newspapers and fine cigars. The world of whisky is the world of elegant clubs and exclusive bars.
• Single malt whisky produced by Hans Reisetbauer and his son, Hansi Jr., in Axberg, Austria
• Distilled from 100% organic, estate-grown barley grown on the Reisetbauer family farm under the supervision of Hansi Jr.
• Malted barley mash is fermented in stainless steel tanks for 70 hours
• Distilled in a Christian Carl copper pot still
• Aged 15 years in both used Chardonnay and Trockenbeerenauslese (TBA) barrels sourced from local Austrian winemakers
• Yellow apple, tarragon, soy sauce, pear, and galangal on the nose transition to a robust palate of red apple skin, ginger, clove, and charred oak with a drying, mineralic finish
• Non-chill filtered; 48% ABV
This 15-year-old single malt whisky not only demonstrates Hans’s superior distillation technique, but also his patience and expertise when it comes to aging and maturation. The 15 years spent in a combination of used Chardonnay and Trockenbeerenauslese, an Austrian dessert wine, imparts a refined elegance to this bold, high-proof whisky.
In 1990, Hans Reisetbauer planted his first apple orchard of 1.5 hectares in Kirchdorfergut. Quickly, Hans gained notoriety in 1995 by winning "Schnapps of the year" at the Destillata specialist trade air. Reisetbauer has been named "Master Distiller of the Year" by the Austrian gourmet guide A la Carte in '04, '07, '08 and '09. Most recently he won the Falstaff's "Spirits Trophy Award" in 2010. Hans Reisetbauer’s dedication in his orchards, detail in distillation and constant quest for new innovations has led him to be considered one of the finest producers of Eaux de Vie in the world. In order to control the quality of his products, Reisetbauer mostly uses fruit grown on his own property. Hans has also done careful comparisons to find the best water for use in his process, exclusively using spring water from Mühlviertel. As Hans explains, "temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final product.”