Stork Club Rye Malt Whiskey New Equipment

Volume: 0.7 litres | Alcohol content: 43% | Chill filtration: No | Colouring: No

Special Features:

Three types of German rye malt shape this whiskey: pale, caramel and chocolate malt. The malt comes from Weyermann in Bamberg. The dark-roasted chocolate malt contributes to the cocoa and chocolate notes in particular. Candied walnut and nut confectionery complement its malty character.

After distillation, the rye malt whiskey matures in individually toasted casks made from new American oak and German Napoleon oak, as well as in ex-sherry casks. Before bottling, the distillery marries whiskey from the different cask groups. Alongside chocolate and candied walnut, its aromas include dried fruit, citrus and green tea.

Tasting Notes:

• Nose: Cinnamon, toffee and vanilla come together on the nose.
• Palate: Dark chocolate, cherry and candied walnut emerge on the palate.
• Finish: Peach and spicy rye notes linger on the finish.

Distillery/Bottler:

Spreewood Distillers GmbH produces and bottles Stork Club Rye Malt Whiskey in Schlepzig, in the Spreewald region. The rye is processed in the distillery’s own hammer mill. For this rye malt whiskey, the distillery ferments the unfiltered rye-malt mash with craft beer yeasts for about five to six days. It is then distilled twice in copper hybrid stills: first in the pot-still section, then through a five-plate Aromator. Marrying, bottling and labelling also take place on site; the final steps are carried out largely by hand.

Whiskey has been made in Schlepzig since 2004. Steffen Lohr, Sebastian Brack and Bastian Heuser first visited the distillery in late 2015 while looking for a cask. After buying it later, they expanded the operation with their own mashing and fermentation equipment and a mill, among other additions. In 2017, they put a distillation system designed for rye whiskey into operation.

Facts: