Whiskey experiment on Lake Constance: a barrel full of taste adventure!

Whiskey experiment on Lake Constance: a barrel full of taste adventure!

Wasserburg, Deutschland - whiskey friends! A very special experiment is created on Lake Constance: the Brenner Conni Gierer, Klaus Strodel, Jürgen Player and Stefan Hanser have teamed up to create a district whiskey with a unique aroma. An exciting undertaking that has been in full swing for about a year. Stefan Hanser recently opened a wooden barrel with grain fire, from which a delicious whiskey is to be created over time. According to Schwäbischer And to create something unique together.

Around a year ago, the burners each filled 50 liters of raw material into an oak barrel, which now matures in the sales room of Stefan Hanser in Wasserburg. Storage is crucial, because whiskey must be in the barrel for at least three years in order to be able to bear his name. This is not a fleeting matter; The maturation significantly influences the aroma and color development of the whiskey. Factors such as the origin of the barrel, the duration of the warehouse and the climate play a major role, such as whiskey.de explained.

a taste tour

In terms of taste and optics, the first move of the barrel could already be examined. The burners are very satisfied with the color and the changed taste, which is now caramel and maltiger with a clearer smoke and vanilla note. "That gives hope for an excellent end product!" Said one of the Brenner. On October 2, 2027, this university should finally be presented.

The path of the barrel is by no means defined. From Wasserburg it will continue to travel to Weißensberg and finally to Heimenkirch. Klaus Strodel previously checked the barrel for leaking and closed again, so that the aroma is fully preserved and the wood can optimally hand over the flavors. The burners are confident that each station will further refine the taste of the whiskey.

The role of the barrel

The meaning of the oak barrel cannot be emphasized enough. It not only influences the character of the whiskey, but also which aroma and flavors develop. As a rule, whiskey is stored in oak barrels that hand over a variety of tastes - from caramel and vanilla in American oak to spicy and bitter grades in European oak. The selection of the frame type is also crucial, because it determines how the taste of bourbon, scotch or Irish whiskey will develop.

But that's not all! Various original content, which were previously stored in the barrels, also influence the final taste of the whiskey. The experiment on Lake Constance shows that the tradition and innovation in whiskey production can go hand in hand, and the Brenner seem to have a good knack for the ambitious project.