Discover now the new SLYRS Bavarian RYE Whisky
Immigrants from Europe introduced rye to America more than 300 years ago. This cereal flourished there and became the ingredient for the original American whisky, which was initially only a speciality of the north-eastern USA.
SLYRS managing director and master distiller Hans Kemenater, travelled with Anton Stetter, co-founder of the SLYRS distillery, for several weeks through the places of origin of rye whisky to learn as much as possible about this special type of ‘water of life’. This knowledge was then incorporated into the meticulous development of a Bavarian rye, which was led by master brewer Philip Zollner, who also belongs to the SLYRS team.
The ‘ancient Bavarian grain’ rye produces a sweet malt.
As the dominant ingredient of the mash, it is complemented perfectly by the pleasing bouquets of the two ‘minority grains’ barley and wheat. The three-grain mash characterised by the rye majority produces a whisky that differs clearly from the SLYRS Bavarian single malt, which also makes it all the more interesting to try.
How does the new SLYRS Bavarian RYE Whisky taste?
Sample it neat and slightly cooled and you’ll embark on a safari for the senses!