Bavaria’s only single malt distillery
Slyrs comes from Bavaria in southern Germany, more precisely, from the Slyrs distillery at Lake Schliersee, the only Bavarian single malt whisky distillery that produces significant quantities. Pronounced “shlooers,” the whisky takes its name from the lake.
“We wanted a whisky that tasted lighter and less peaty than some Scottish brands, and was fresh and fruity as well,” said Slyrs master distiller, Hans Kemenater.
Kemenater uses regional ingredients, for example, mountain spring water from Bavaria and brewer’s barley from Franconia. He uses beechwood instead of peat to kiln-dry the barley, which gives Slyr whisky its distinctive flavour.
Kemenater has only forsaken his homeland in one area. The 60-gallon barrels in which the distillate is stored for at least three years are made of white oak from the US. “It is more porous and releases aroma better,” said Kemenater, 28.
He learned his craft at the family-run Lantenhammer Distillery, just a stone’s throw from where the Slyrs Distillery is located today. Kemenater started out making Kirsch and the other fruit-based spirits typical of the region. When Lantenhammer founded its Slyrs affiliate, he switched to whisky
The Slyrs Distillery was founded in 1999. It produces Slyrs Bavarian Single Malt. This whisky is aged for three years. Beginning in 2015 the company will be offering a 12 year old single malt.
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