Preussischer Whisky™ Organic Single Malt is made in the German countryside in a slow, handcrafted tradition that produces small batches of single cask bottlings at cask strength. Earthy, bold, and independent, this is a whisky that is not easily compared to others.
The Prussian Whisky Distillery selects the German’s best organic barley. This secret blend of roasted and beechwood-smoked malt is ground into grist immediately before mashing to ensure that its rich aroma is captured. We heat clear and fresh local water, mix it with the grist, and transfer it to the mash tuns, where the starch in the barley is turned into sugar, resulting in a liquid called "wort."
Instead of separating the solids from the wort, we ferment the entire mixture for more full-bodied and robust results. Complex flavor is developed during fermentation by the addition of a special yeast. No chemicals or artificial enzymes are added during fermentation—only malt, yeast, and water are used. This process creates a simple alcohol known as “wash.” The draff, or barley, that is left over at this stage of the process is sold to a farm down the road.
The delicate process of distillation uses copper pot stills to separate the alcohol from the wash. Our small 550-liter pot still is a modified still from Southern Germany, whose original use was for the distillation of fruit. Its unique structure allows the whisky to be distilled five or six times instead of the typical two, resulting in fine and distinct flavors and aromas. Each distillation produces three cuts, also known as heads, heart, and tails. Our commitment to making the highest quality organic whisky means we use only the heart throughout the entire distillation process.
The spirit drawn out of the distillation process must be aged for a minimum of three years before it may officially be called whisky. We age our whisky in American white oak and German Spessart oak casks in a simple, ground-level storage room. Its thick stone walls vent to the outside, exposing the whisky to the countryside air. Allowing the whisky to mature in this way instead of in a climate-controlled basement or storage shed requires the whisky to work more intensely as it ages, adding to its earthy and complex flavor.
At the end of the maturation process, when the organic whisky is deemed to be of the highest quality, it is bottled in single cask bottlings that indicate the whisky’s cask number and bottling date. We do not add any artificial coloring to the whisky, nor do we dilute it at the time of bottling. Cornelia Bohn signs off on each bottle as a personal promise of its superb quality and character.
This organic whisky is distinctly fruit forward with hints of wood, but also a has a sweet nose. You‘ll mostly discover aromas such as dried berries, especially barberries, dried banana chips and fresh papaya. Over time there is a development of dark chocolate, buttery, vanilla cream with caramel sauce which slowly changes towards roasted hazelnuts. A second smell reveals a whiff of cold, wooden smoke in the distance.
Here are again dried fruit aromas on the tongue, but they turn out to be more bitter orange and papaya than dried berries. Preussischer Whisky™ Organic Single Malt is spicy, mostly peppery, like the indian long pepper with hints of leather, green wood and dark chocolate once again. There are additional green aromas like fresh hay, green walnut, and even pine tree. The roasted hazelnuts and the cold, wood smoke, which have already contributed to the huge nasal complexity, do their job of creating a multilayered taste. With a few drops of water the whisky becomes surprisingly dry. The woody aromas increase and the peppery, spicy aromas turn towards roasted ginger.
No matter if you have diluted this whisky a bit or not, the finish is quite long and spicy, especially in the very center of the tongue where there is an area of heat which impressively bolsters the power and complexity of this piquant organic whisky.