Rye & Wheat Whisky

Rye and wheat whisky as a mellow double grain

The rye and wheat whisky from Faude feine Brände is a mellow double grain made from 100% regional grain, distilled at the Kaiserstuhl and aged for at least three years in oak. Warm, bready, spicy – at 45% ABV and always unfiltered.

Rye and wheat whisky is a double grain from master distiller Florian Faude in Bötzingen at the Kaiserstuhl. Florian uses rye and wheat from his own cultivation as a raw grain mash, double distills it, and ages the whisky for at least three years in oak. The wheat makes it soft and bready, while the rye provides spicy depth.

Sourdough, caramel, and a hint of brioche

On the nose, the rye and wheat whisky is spicy, with hearty rye notes, subtle sweetness, and a nutty trace of wheat.

On the palate, it is warm, mellow, and aromatic – sourdough meets dried fruits, caramel, and vanilla. The wheat brings a bready-soft note, almost like fresh brioche, while the rye provides earthy spice. Spicy, malty, bready – the finish is long, with fine oak spice.

Double grain means: two grains, one distillate. While the rye stands for spice and bite, the wheat brings mellowness and a sweet, almost pastry-like note – "sweet wheat," as Florian says. This pairing results in a well-rounded, accessible experience in the glass.

Neat, in a highball, or on the rocks

Neat at room temperature, the rye and wheat whisky is a mellow introduction; in a highball with soda, it becomes summery, light, and easy-drinking.

Sipped neat from the glass, its soft, bready side is most prominent. As a highball with soda and a lemon zest or over a large ice cube, it becomes lighter and more summery. If you prefer it bolder and spicier, reach for the single-varietal rye whisky, and for a Manhattan, add our Faude Vermouth.

Rye and wheat from our own fields

Florian Faude distills this double grain from unmalted rye and wheat grown in the Bötzingen region, prepared as a raw grain mash.

The wheat plays the lead role here, making the spirit soft and mellow, while the earthy rye adds spice and structure – a characterful combination. After acidic fermentation and double distillation, Florian separates the heart of the run by hand. The process is the same as for the pure rye, only the light grain makes the distillate mellower, both in production and in the glass.

"Faude is making whisky now. Because he can," says Florian, without any elaborate legend. He uses Black Forest spring water to bring the spirit to 45% ABV and ages it for at least three years in new American white oak and European oak, always unfiltered. Florian took over his parents' distillery in 2006 and rebuilt it in 2017, bottling in the puristic 0.7-liter bottle. You can find more spirits from Faude feine Brände here.

Neat from the tumbler, intended for beginners

Neat from a tumbler, the rye and wheat whisky truly comes into its own; a few drops of water bring out the sweet grain note. On ice, it remains soft and rounded for a long time. In its puristic bottle, it makes a lovely starter gift for anyone looking to explore the world of whisky. A mellow double grain for cozy hours.