Rye as a whisky base
Immigrants from Europe brought rye to
America more than 300 years ago. The grain thrived there particularly well and
became the raw material for the original American whisky, which was initially
, however, only a speciality of the north-east of the USA. With SLYRS Bavarian RYE, the whisky pioneers from Schliersee present their very own interpretation of this classic.
Rye, the ‘original Bavarian grain’, produces a slightly sweet malt that
dominates the mash and is perfectly complemented by the pleasant aromas of the two
‘minority grains’, barley and wheat. The three-grain mash, characterised by the
predominant rye, produces a whisky that is
distinctly different from the SLYRS Bavarian Single Malt and is therefore
definitely worth a try.
Tasting & Recommendation
Served neat and only slightly chilled, it’s a real treat for the
senses!
