EMILL Stockwerk 5 y.o. Single Malt Whisky - in GP

Volume: 0.7 litres | Alcohol content: 46% | Colouring: No

Special Features:

For EMILL Stockwerk, the mill is not just its birthplace but part of its maturation concept. The single malt spends five years in casks across four floors of the historic Scheibel mill in Kappelrodeck. Temperature and climate vary from floor to floor. Winter cold, summer warmth and moisture from the Acher mountain stream running beneath the building shape the storage conditions.

Its natural reddish-brown colour recalls mahogany. The whisky is bottled at 46% without added colouring. This edition contains 0.7 litres and comes in gift packaging.

Chocolate with 65% cocoa pairs well with its honey-sweet, malty profile and dark roasted notes. A serving temperature of around 18°C is suitable.

Tasting Notes:

• Nose: On the nose, blossom honey and caramel mingle with delicate woody hints. A subtle note of dark-toasted wood recalls coffee.
• Palate: On the palate, the whisky combines honeyed sweetness and malt with dark roasted notes. It has a smooth texture.
• Finish: The long finish is spicy, leaving a subtle note of nutmeg.

Distillery/Bottler:

The story of Emil Scheibel Schwarzwald-Brennerei began in the founder’s parents’ grain mill. Farmers sometimes settled their bills with cherry and plum spirits, which led Emil Scheibel into trading fruit spirits. In 1921, he established his own distillery in Kappelrodeck. Milling ceased in 1986; his grandson Michael later had the mill restored and converted for whisky production. At the end of 2014, head distiller Frank Blechschmidt produced the first distillates there.

Scheibel developed a bespoke pot-still system for its whisky. Two wash stills and one spirit still, each made from hand-hammered copper with a capacity of 1000 litres, feature characteristic swan necks. The spirit is distilled twice and rests between distillations. The selected heart cut then spends 48 hours in a 2,000-litre oak vessel for preliminary maturation. From there, it flows into the maturation casks by gravity alone, without pumps.

During the conversion, the old flour-sack chute and transmission mechanisms were preserved as reminders of the building’s former use as a mill. A turbine dating from 1954 harnesses the water power of the Acher and supplies a large share of the energy used in whisky production. EMILL bottles are corked and sealed by hand.

Facts: