Fine and highly complex aroma, bright toasted fragrances reminiscent of hazelnut and dried herbs, pleasantly bready and grainy.
• 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 7 years in both used Chardonnay and Trockenbeerenauslese (TBA) barrels sourced from local Austrian winemakers
• The nose leads with aromas of red apple skin, fennel, honey, dry hay, wet clay, and dill; the palate is a tad bit spicier than Reisetbauer & Son’s older expressions, bursting with apples and cinnamon along with clove, white pepper, and hint of mint which transitions to a dry finish of black tea and peanut.
• Non-chill filtered; 43% ABV
Reisetbauer & Son’s 7-year-old whisky is an exemplary showcase of Austrian single malt whisky. The time spent in a combination of used Trockenbeerenauslese (an Austrian dessert wine) and Chardonnay barrels imparts a bright, fruity complexity and silky texture.
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.”