Liebl

Introduction:

The name Coillmor is of Gaelic origin and combines coille (meaning forest) and mór (meaning big). This name, big forest, symbolizes the ancestral home of the Liebl family, who come from the Bavarian Forest. Coillmor offers a range of bottlings with varying ages and cask types. Among them is the youngest bottling, a four – year – old American Oak expression. Additionally, they’ve introduced a 12 – year – old Single Malt aged in Oloroso Sherry Quarter Casks. The Liebl family continues to explore diverse cask varieties, like the Bavaria x Toskana, which matures in Caberlot casks. These casks hold a unique Red Wine made from a natural cross between Cabernet Franc and Merlot grapes, followed by oak aging. Coillmor also offers smoky releases, crafted from Scottish smoked malt and Bavarian spring water.

The Production:

Coillmor Whisky is crafted using pure Bad Kötzting spring water sourced from the Kaitersberg, a local mountain in Bad Kötzting, along with 100% Bavarian barley. The process starts with 100 kilograms of barley malt, yielding 400 liters of mash, which is distilled to produce 30 liters of alcohol. Comparatively, Whisky production is more cost – effective for the distillery than creating Fruit Brandies, Fruit Spirits, and Fruit Liqueurs. The Whisky’s value and quality enhance over time as it matures in oak barrels. Similar to Fruit Brandies, the Whisky undergoes distillation in existing fruit stills. However, the first still’s rectification column is excluded in Whisky production, resulting in a classic Whisky flavor profile. The distillery produces approximately 30,000 liters of raw spirit annually.

The Pot Stills:

The Liebl distillery employs a two-step distillation process using two distinct stills. The initial stage involves a 400 – liter rough still, followed by a 150 – liter fine still. The rough still is designed akin to a pot still, with a noticeable constriction in its middle that enhances copper interaction. In contrast, the fine still takes on the appearance of a column still, featuring a lengthy, straight neck.

The Malting:

At the Liebl distillery, they exclusively utilize Bavarian barley malt sourced from the summer barley variety. Their malt milling process involves a two – stage hammer mill. While they don’t have their own malting floor, they collaborate with two prominent malting houses. Unpeated malt, as well as smoked malt, is produced by Weyermann Malz in Bamberg. For peated malt, they partner with a Belgian malt house that imports Scottish peat for drying the malt.

The Mashing:

In the Liebl distillery, the malt grist is mixed with hot water at a temperature of 75°C in the mash tun. This process extracts sugars from the malt, which are subsequently fermented to create alcohol. The mash tun’s capacity is 1,600 liters, yielding a daily output of 200 liters of raw spirit from the resulting mash.

The Fermentationg:

Following the mashing process, the liquid is cooled down to 20°C. At this point, yeast is introduced, initiating the fermentation process. After an extended fermentation period of approximately four to five days, the resulting mixture, often referred to as ‘beer’ (though without hops), is prepared for distillation in the stills. This process yields high-proof alcohol.

The Distillation:

In the initial 400 – liter still, the liquid is heated to temperatures between 78 and 100°C and subjected to distillation. This yields only eighty liters of rough spirit. These rough spirits are then channeled through a cooler into the second still, where they undergo further distillation to become fine spirit. This process is termed rough and fine distillation. Inside the second still, a copper spiral is utilized, contributing to a total of 32m² of copper surface in the still. This heightened copper interaction significantly impacts the Whisky’s aroma. Additionally, this extensive copper contact is essential for distilling stone fruit spirits, as all spirits are processed using the same two stills. Coillmor’s raw spirit exhibits strong malty characteristics and fruity undertones, reminiscent of pear notes.

Storage and Bottling:

Following distillation, the Brandy is diluted with spring water to achieve a 50% alcohol content before being placed into various barrels. In 2010, the distillery expanded by acquiring a larger industrial hall located on the outskirts of Bad Kötzting, which now serves as an additional storage facility. There, the spirits mature into Single Malt Whisky for a minimum of three years.

Commonly, first fill and second fill American white oak casks with a capacity of 225 liters are utilized. Special single cask bottlings mature in distinctive casks, such as 200-liter Bourbon casks, 500-liter Sherry casks, and 225 – liter Port, Bordeaux, and Sauternes casks.

The Liebl family places significant emphasis on not sulfurizing the casks, as this would impact the Whisky’s aroma. Consequently, this approach requires intricate barrel management due to extended transportation distances and precise timing. After maturation, the Whisky is bottled on-site in the Bavarian Forest. Notably, no chill – filtering or artificial coloring is employed in the process.

The History:

In 1935, Maria Liebl established a small grocery shop in Bad Kötzting, situated in the Bavarian Forest. Following the war, her husband Ferdinand and their son Gerhard ventured into the Wine and Spirits wholesale trade, eventually becoming independent bottlers who sold their own labeled Wine and Spirits. Around 1970, they took the initiative to distill Bärwurz, a traditional herbal liqueur, in their kitchen. This endeavor aimed to establish a second pillar for the family business due to concerns about unreliable suppliers. The 1980s marked the addition of Blutwurz Schnapps and self-produced Fruit Brandies, with the latter now being produced in threefold quantity.

The 1990s brought substantial modernization and expansion. In 1991, a new distillery was established, followed by the construction of a storage and bottling facility in 1994. During this period, the spirits shop and tasting room were also expanded. Further modernization of the distillery and bottling plant took place in 1991 and 2001.

Interestingly, Gerhard Liebl, not initially a passionate Whisky enthusiast, had his interest piqued by a 17 – year – old Ardbeg. This encounter led the family to embark on Whisky distillation in 2006. Initially, they did not extend their license due to the perceived challenges of profitability, considering the minimum maturation period of three years. However, they eventually obtained a distillery license for grain-based spirits. Since 2013, the Liebl family has also been producing Gin and Rum alongside their other offerings.

The Visitor Centre:

The Liebl distillery features a visitor center that encompasses a shop, a tasting room, and a film room dedicated to delving into its history. Those interested can partake in guided tours of the Whisky distillery, personally led by Gerhard Liebl, at a fee of six euros per person. Reservations can be made by calling 09941-1321.

Visitor information:

Spezialitäten-Brennerei & Whisky Destillerie Liebl GmbH
Jahnstraße 11 – 15
93444 Bad Kötzting
Tel: +49(0)9941/1321
Email: info@brennerei-liebl.de