About Reisetbauer 12 Year Old Single Malt Whisky
In 1994, on his family farm in Axberg Austria, a man named Hans Reisetbauer was hard at work achieving his vision; the art of distilling. From the planting of his first orchards, Hans displayed the most meticulous care for his harvest, which in turn yielded high-quality fruits to distill his eau-de-vies. Han’s Austrian farm is home to 13,000 pear trees, as well as 7,000 apple trees. All of these fruits are harvested by hand, which is impressive considering its scale. The fruits are also grown sustainably and organically.
The orchard boasts an extensive range of apples at the “Kirchdorfergut," including the Arlet, Elstar, Gala, Boscop, Idared, Topaz, Rubinette and Pinova varieties. Their range of pears is also quite diverse, which includes the famous Williams pear and the "Red Williams,” "Gute Luise" and "Dr. Guyot” varieties. In addition to this, Reisetbauer also owns a 4 hectare plum orchard, harvesting the quinces from his master distiller. The apricots used to produce the distillery’s award-winning apricot brandy are sourced from Hans’s good friend and well-known vintner Bernhard Ott, who have been working together since 1999. Hans is equipped with “one of the most modern distilleries in Austria,” and abides by the highest quality standards.
This single malt is wholeheartedly Austrian. The malt is sourced from four hectares of barley on their own farm. The whisky is then distilled on site and aged for 12 years in a combination of Austrian Chardonnay and Trockenbeerenauslese barrels, creating whisky of distinctive Austrian terroir.
Reisetbauer’s use of Austrian Chardonnay and Trockenbeerenauslese casks to mature the whisky make the spirit quite distinct. Trockenbeerenauslese is a high quality wine, made from hand selected grapes with “noble rot.” Grapes that yield wines with an intensely sweet and rich flavor. The casks used in this expression were sourced from the top Austrian winemakers Gerhard Kracher and Heinz Velich. This delectable whisky has notes of hazelnuts, grapes, and warm baked goods.
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Whiskey origin dates back to Ireland more than 600 years ago and has become the fastest-growing spirit category on the planet since then.
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