Slyrs

Introduction:

For a significant period, the Slyrs distillery’s standard bottling was the three – year – old Slyrs Single Malt Whisky. However, Slyrs has since moved away from age statements and introduced the Slyrs Classic, which is composed of Whiskies aged between 3 and 6 years. Utilizing fresh 225 – liter casks made from American white oak, Slyrs mirrors the cask selection approach of Bourbon, although the Whisky is likely filled into the casks with a lower alcohol content than typical in the USA. This results in distinct oak and vanilla notes within the delicately sweet Single Malt’s aroma.

Slyrs is also acclaimed for its variations that undergo finishing in diverse Sherry or Wine casks. Notably, the Slyrs PX received the prestigious “Best Single Malt Whisky Europe” award at the London Whisky Awards in 2014.

In May 2015, the distillery introduced its inaugural 12 – year – old Slyrs Single Malt Whisky, available in a limited batch of 2000 bottles, of which 1000 were sold directly. This release marks the start of an annual tradition of unveiling a 12 – year – old small batch Whisky. Unlike the Slyrs Classic, the 12 – year – old variant matures not in fresh oak casks, but in casks previously used for the maturation of the 3 – year – old expression.

The Production:

Slyrs distillery has been consistently increasing its production volumes, and as of July 2016, they are already producing approximately 116,000 liters per year. Notably, two substantial malt containers, each capable of holding about 30 tons, have been installed outside the distillery. These containers store the smoked malt, which is prepared over beech wood. The malt is then transported from these silos to the mill. The resulting grist undergoes mashing in a stainless steel mash tun at a temperature of 70°C (138°F). This process aims to extract the sugar, which is subsequently converted into alcohol during fermentation. The distillery sources water from the nearby Bannwaldquelle, which is supplied by mountain water, serving as Slyrs’ water source.

The Fermentation:

Slyrs Distillery employs eight tall fermenters constructed from stainless steel. These vessels possess a capacity of 5,000 liters each, although they are not filled to their maximum due to the significant rise in beer volume during fermentation, caused by yeast addition. Notably, these fermenters are outfitted with a cooling system, allowing for a deliberately slow fermentation process. This extended seven – day period leads to the creation of wort with characteristics akin to beer.

The Distillation:

Since 2007, Slyrs Distillery has operated with two wash stills and one spirit still. Each of these stills boasts a capacity of 1,500 liters and is equipped with a sizable reflux bowl. The distillation process involves double distillation to create the middle cut with an alcohol content of 70%. The initial foreshots and the less desirable tails of the distillation, known as “faints”, are carefully separated and eliminated under the watchful eye of customs officials.

The Warehouses:

Initially, storage space was at a premium, often requiring Florian Stetter to frequently relocate his casks, as he mentioned in interviews. However, this challenge was resolved with the establishment of new warehouses in 2006. These warehouses allowed for a consistent and ample storage area, accommodating the Whisky casks. In 2015, Slyrs garnered attention for constructing a small high-altitude warehouse on Stümpfling mountain at an elevation of 1,500 meters. Using a cableway, 24 empty casks were transported to the Spitzingsee ski resort and filled on – site. These casks are now undergoing maturation in the distinctive mountain climate, characterized by frigid winter temperatures, to eventually emerge as a unique “Mountain Edition” whisky.

The History:

During a study trip to Scotland in 1994, Florian Stetter made an interesting observation: the landscapes and clean air of both Scotland and his home in Schliersee, Bavaria, were strikingly similar. This realization sparked the idea of producing Whisky in Bavaria. A playful wager with his travel companion, involving a crate of beer, solidified his plan. Upon returning, he promptly commenced distilling the mash from the Hopf Brewery in Miesbach using the fruit stills of the Lantenhammer distillery, a family establishment operated by his kin for generations. Initially, the batches were quite modest, resulting in the Whisky consistently selling out rapidly after each release, a trend that continues for most of their bottlings even today.

Florian Stetter’s foresight was validated by the tremendous success achieved. In 2006, a brand-new distillery was constructed exclusively for Slyrs whisky, facilitating mashing and double distillation on pot stills directly on the premises.

However, due to health reasons, Florian Stetter handed over the distillery management to his brother Anton Stetter in 2007. Anton Stetter, along with managing director Thomas Flothman and master distiller Hans Kemenater, continues to shape Slyrs’ ongoing success story.

Visitor Centre:

Opening hours
Daily from 10 am to 5 pm, including on Sundays and public holidays.

Self-guided tour
A self – guided tour of the distillery can be made during opening hours. You can learn about the distillery through self – explanatory diagrams and a film. The tour takes about 30 – 40 minutes. Ticket price: 6 euros per person

Tour with personal guide:

Tuesday through Sunday
60 euros plus 6 euros admission price per person.
Only possible with prior reservation.
Slyrs Destillerie GmbH & Co. KG
Bayrischzeller Straße 13
83727 Schliersee – Neuhaus
Tel.: +49 (0)80 26/922 27 95
Fax: +49 (0)80 26/922 29 33
Email: info@slyrs.de

Visitor information:

Slyrs Destillerie GmbH & Co. KG
Bayrischzeller Straße 13
83727 Schliersee – Neuhaus
Tel.: +49 (0)8026-922 27 95
Email: info@slyrs.de