Whisky journey · Germany
Bavaria
Alpine water, copper, eight stops.
Guided route
Bavaria Intense
Between Schliersee and the Spessart, Bavaria has been distilling its own whisky since 1983, using barley, chestnut, and wine casks. Eight stops explain how this became a whisky region.
1Region & HistoryBrewing land becomes distilling land
2GrainBarley and EU law
3Water & ClimateSprings, rock, foehn wind
4Malt & PeatMalt instead of peat
5DistillationCopper, twice distilled
6Cask & MaturationAlpine climate and chestnut
7TastingMalty, warm, spicy
8Whisky & FoodWeisswurst meets whisky0 of 8
