Rye Whiskey

Rye Whisky as Straight Rye from the Kaiserstuhl

The rye whisky from Faude feine Brände is a straight rye made from 100% regional rye, distilled in the Kaiserstuhl region and aged for at least three years in American oak. Spicy, warm, robust – a full-grain spirit with 48% ABV, always unfiltered.

Rye Whisky is a straight rye from master distiller Florian Faude in Bötzingen in the Kaiserstuhl. Florian uses 100% rye from the Bötzingen district as a raw grain mash, distills it twice, and ages the whisky for at least three years in new American white oak barrels. This makes it spicy, full-bodied, and deep.

Rye, pepper, and dark sourdough bread

On the nose, the rye whisky is spicy, with distinct notes of rye, pepper, nutmeg, and a subtle sweetness.

On the palate, it becomes warm, aromatic, and lush – sourdough bread meets dried fruit and peppery spices, with a hint of coffee, caramel, and a surprising suggestion of mint. Spicy, powerful, full-bodied – the finish is long, with the fine spice of the oak barrel.

Rye is the most headstrong grain for a distiller – sticky in the mash, intense in aroma, and it forgives no negligence. This is exactly what gives this rye its character, full-bodied strength, and depth, like a loaf of dark bread fresh from the oven.

Neat, on ice, or in a Manhattan

Neat or on a large ice cube, this rye whisky stands on its own; in a cocktail, the spicy rye shows its class.

Served neat at room temperature, it unfolds its full spice; on a large ice cube, it becomes softer and rounder. In a Manhattan with our Faude Vermouth and a dash of Angostura, or in an Old Fashioned with a sugar cube and orange zest, this spicy rye elevates any classic. If you love grain spirits, try our whisky made from rye & wheat.

100 percent rye, at least three years in oak

Florian Faude distills his rye whisky from unmalted whole-grain rye, which he prepares as a raw grain mash – uncompromisingly focused on the essentials. The rye grows right on his doorstep in the Bötzingen district; the path from field to barrel could hardly be shorter.

The process is elaborate: freshly ground whole grain, sour fermentation, a rough distillation in the pot still, and a fine distillation in the column – Florian separates the heart by hand. He brings the spirit down to 48% ABV using Black Forest spring water.

The rye whisky then matures for at least three years in new American white oak and European oak, and is always left unfiltered. This is how it gains its depth, fine oak spice, and warm, dark color.

"Faude is making whisky now. Because he can," says Florian, eschewing any fabricated fairy-tale origins. The trained winemaker founded his distillery in Bötzingen in 2006 and built his own facility in 2017. The rye is bottled in a purist 0.7-liter bottle. You can find more spirits from Faude feine Brände here.

A few drops of water open up the aromas

We drink the rye whisky neat from a bulbous glass; a few drops of water will open up the aromas for you. On a large, clear ice cube, it stays cool for a long time without becoming watered down. In its purist bottle, it makes a confident gift for anyone who appreciates honest whisky made from their own grain. A dark diva from the Kaiserstuhl for quiet evenings.