Rye & Wheat Whisky

Rye & Wheat Whisky – 45% Vol. Alcohol – Faude feine Brände

The Faude Rye & Wheat Whisky is a spirit made from 100% regional grain from the Bötzingen area, malt, and spring water from the Black Forest. Matured for at least 3 years in new American white oak and new European oak barrels. The Faude Rye & Wheat Whisky in its exceptional, minimalist bottle is a special gift for whisky lovers and Black Forest fans.

Tasting Notes: On the nose, the Faude Rye & Wheat Whisky is spicy, hearty rye notes mingle with a fine sweetness and something nutty, which comes from the wheat content. On the palate, it is warm, mild, and aromatic. Sourdough meets notes of dried fruit, caramel, and vanilla here. The finish is long, with spicy aromas from the oak barrel.

Faude Whisky – from the Black Forest

Even if our friend rye still pushes himself to the front on the bottle (sorry!): The main role in the bottle is definitely played by our single-varietal Bötzingen whole-grain wheat. Oh, Sweet Wheat! The light grain makes the Double Grain from the Kaiserstuhl pleasantly mild. Both in production and in the glass. Bready sweet, with clear hints of delicate brioche and freshly ground muesli. Ok Rye, it’s time for some Wheat Love! Paired with the earthy rye, a strong characterful relationship ripens from this sweet amour fou. With plenty of body and powerful wood structure from the oak barrel.

• freshly ground whole grain
• unmalted as raw grain mash
• sour fermentation at 36 degrees to 8.5-9.5% vol. alcohol
• distilled after max. 72 hours
• rough distillate pot still to 35% vol. alcohol
• fine distillate in the column to 86% vol. alcohol
• heart cut manually separated
• brought to 48% drinking strength with spring water
• aged for 3 years in barrels
• new American white oak
• always unfiltered

Storytelling – Florian explains

Anno 1326. Beatrix Faude of Bötzingen is a monk, uh, abbess. In an Irish monastery... No, wait, differently. Faude once got lost in the forest, found refuge, thirsty, in a castle ruin rising like a mirage from the mist, and, gasping, digging for groundwater with bloody fingers, stumbled upon a box of centuries-old whisky. Along with scrolls with a secret recipe, which... Okay, let's cut the bullshit.

Faude is now making whisky. Because he can. As always – focused on the essentials: Rye and wheat from his own cultivation. Finely milled locally. Boldly prepared as a raw grain mash. For a complex whole-grain spirit. First rough, then fine distilled. Nasally tasted. And barrel-aged for at least three years. No story. Just whisky.