O U R
A true Bavarian with Iro-Scottish roots
The name SLYRS is Gaelic and has Iro-Scottish roots. But SLYRS is Bavarian to the core. In the year 779, five monks from Ireland and Scotland build a monastery in the Bavarian wilderness of Schliersee. Adalung, Hiltupalt, Kerpalt, Antonius and Otakir call the monastery SLYRS, pronounced ‘shleers’ as in the German Schliersee.
Over the centuries, the SLYRS monastery gives its name to the entire Schliersee region and 1,220 years later to a very special, Upper Bavarian single malt whisky.
Pioneer with innovative spirit
The story begins with a bet back in 1994: The trained brewer and master distiller Florian Stetter makes an educational trip to Scotland with his fellow masters. He is surprised by the similarities that he finds with his home in Upper Bavaria: mountains, clear water and beautifully clean air.
There is also the occasionally defiant dourness of the Scots, which seems very Bavarian to him, a difficult-to-pronounce dialect and a strong inclination towards independence. Even the Scottish national dress, the kilt, seems to him to be as idiosyncratic as Bavarian lederhosen.
So much Scottish-Bavarian crossover and his visits to the world-famous distilleries of the Speyside region inspire Florian Stetter’s vision to produce an Upper Bavarian single malt whisky. He bets his colleagues a crate of wheat beer that first-class whisky can also be distilled in Upper Bavaria – and wins! Just a short while later, whisky is being made at his parents’ Lantenhammer distillery. But that’s just the start of the SLYRS story.
1928
Lantenhammer Distillery is founded by Josef Lantenhammer
1999
Our first SLYRS whisky is distilled
2002
The first bottles of SLYRS are sold (1,600 bottles)
2004
SLYRS KG is founded by brothers Florian and Anton Stetter
2007
The SLYRS whisky distillery is built in Neuhaus by Lake Schliersee
Friends of SLYRS whisky join as shareholders
Hans Kemenater, at Lantenhammer since 1999, takes over production management at the SLYRS distillery
2010
The first SLYRS Finishings PX and Oloroso are released
2014
The SLYRS mountain storehouse is constructed 1,501 metres up at the top of Mount Stümpfling
The first major international prize is won: “Best European Whisky under 12 years” at the World Whisky Awards
2015
Our first SLYRS Aged 12 Years is sold
2016
The first SILD Crannog Single Malt Whisky, distilled at SLYRS, is sold
Caffee & Lunchery opens
2019
The first SLYRS Mountain Edition is released
Distilling with passion for the best quality
We are constantly evolving and preserving our leading role on the German whisky market. With courage, creativity and Bavarian charm, we are pressing ahead – striving to make many more passion-filled SLYRS whisky creations of the highest quality that are native to Lake Schliersee and at home all over the world.
SLYRS - a drop of home
Here by Lake Schliersee in Upper Bavaria, where the streams are still clear, the meadows still a lush green and the mountain peaks so high that they seem to pierce the blue sky, SLYRS is right at home.
This home is intrinsically linked to SLYRS whisky and our philosophy:
Authenticity
Authenticity plays a major role at SLYRS. That is why we use only the best Bavarian grain and pure alpine spring water from the Schliersee mountains in SLYRS whisky. Production and cask-ageing all take place here, which gives SLYRS a thoroughly regional, Upper Bavarian character.
Highest quality
SLYRS stands for the highest quality. We make sure of this not only when selecting our raw materials but at every stage of production. Slow, temperature-controlled fermentation, gentle distilling and meticulous quality controls are vital for the intensive, aromatic taste of SLYRS whiskies and indispensable for us. When striving for the best quality, we never compromise.
Sustainability
We set great store by sustainability. That is why we not only make sure to use as little energy as possible but also are investing, for example, in a heat recovery concept.
Innovation
Cosmopolitan, innovative and forward-looking – that is SLYRS. Various cask finishings in well-travelled casks, different ageings, liqueur varieties … we never stop coming up with ideas.
