Description
The single malt originated from the Bavarian-Swabian terroir. This means that the barley grows within a 5km radius of the distillery and is transported to the malting plant 2km away. This is where the best barley malt is made from barley. Back at the SinGold distillery, the grain is coarsely ground. With attention to detail, it is boiled in a water bath and left to ferment.
After 120 hours of fermentation, the mash is carefully distilled.
After years of barrel maturation in an American ex-bourbon barrel, this whisky is bottled.
A whisky from the master hand of Hans-Jürgen Filp, which matured in a bourbon barrel and the second barrel which comes from the storage in Wehringen.
