01 Bavarian barley malt

Barley is the basis for every malt whisky. For our SLYRS, we use a two-row summer barley. It ripens gently in the north of Bavaria in the fertile soil of the Franconian Jura. It can also be found with the highest level of quality around Munich. After careful malting in a special malthouse, it is gently torrefied, which means dried. This gives SLYRS its typical, agreeably aromatic smoky flavour. Combined with our alpine spring water and the aromatic mountain air, it gives the whisky its unmistakable Bavarian character.

Purest alpine spring water

The quality of a whisky hinges on the water used. SLYRS is lucky in that it has the purest mineral water from an alpine spring practically right outside the distillery. Our water comes from a spring in the protected forest of the Schliersee Alps. Its purity and quality is responsible for the exceptional taste of our Bavarian single malt whisky.

03 Distilling to preserve flavour

We are of course always in action at SLYRS. It’s all hands on deck. But when it comes to distilling, we allow ourselves plenty of time.

The gentler and slower the distilling, the higher the quality of the whisky, as the precious flavours are preserved.