Bavarian Bounty – Slyrs, SILD, Aureum, Finch

Normally you would only hear about a whisky from me AFTER it has been tasted. However  with my recent jaunts to Munich, I’ve gathered a few German whiskies yet confess I know very little about the industry there…

What surprised me most in this recent Munich visit was just how many German brands putting out “single malts”. Even more remarkable to learn there are approx 23 distilleries producing some variation of “whisky”… No wonder I saw distilleries like “Stork”, St Kilian, Höhler, Hammerschmiede with The Glen Els as just a few vying for space with Slyrs.

So decided to do a little “Pre-Cursor” post to explore a bit more about the whiskies I did pick up… call it an appetizer before the tastings to come…

Slyrs is the best known Bavarian single malt. While the first whisky was distilled using stills from the traditional Lantenhammer distillery in 1999, by 2007 Slyrs whisky had a new home at a newly erected distillery in Neuhaus. From there I have sitting in my cupboard 3 whiskies:

What else did I pick up?

  • From Ziegler distillery, I picked the “basic” Aureum Single Malt 43% rather than their experiments maturing in Chestnut barrels, guitar wood in barrels, ex plum brandy or cognac barrels.
  • And from Finch, their Finch Classic 40% which is matured for 5-6 years in ex Bourbon then  wine casks.

We’ve had quite a few European whiskies over the years, here are a few German ones we’ve managed to sample:

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European Explorations – Germany’s DeCavo 46%

In my trip to Munich in November 2017, I happened upon a speciality spirit shop. As usual, a lively conversation about different whisky distilleries ensued. However I had a very specific quest – to try and find  something I could not buy anywhere else.

DeCavo fit the bill perfectly. Now the challenge is that the very thing that makes an unusual  whisky so interesting… also means further details can be elusive.

What I could find out is that DeCavo is from the Brandenburg specialty distillery based in Hagen with the name inspired by their practice of storing barrels in a cave (Dechenhöhle) for maturation… hence it is called “German cave whisky”…

That being said, it isn’t clear whether the bottle I acquired is a malt spirit or old enough to be called whisky. What can be misleading is you can have a “single malt” that is still a spirit i.e. under 3 years and hence not yet what those  in Scotland and Europe would call “whisky.”

Above all… what matters most to us is what did we think?

DeCavo Handcrafted Single Malt Batch 10, Cask 92 46%

  • Nose – Yum! Banana – to be more precise cooked and caramelized banana crepe, bubblegum, berries, banofee pie, cinnamon candy… after some time  unmistakable coconut like Malibu rum! Or that Hawaiian Tropic suntan lotion… Kept shifting into a bit of bay leaf, worm wood, vanilla… and even rum with Christmas pudding notes. Delicious nose!
  • Palate – Striped candy, toffee, wood, there was some substance here not just frothy sweet, almost like a quality liqueur, creamier on the palate with a lightly toasted element
  • Finish – Tight, hints of licorice
  • Water – Brings out the spice, reveals a musty slightly bitter finish

There was absolutely no doubt this was the surprise of the evening! And an absolute delight. I don’t think anyone imagined how much we would enjoy this German dram. It was truly exceedingly tasty and what an interesting inviting nose!

So I dug around to find out more and found out the following:

Jim Murray not only helped us fill the first barrel, but also tested our DeCavo Hand Crafted Single Malt and added it to the whiskey Bible. We are looking forward to an outstanding 91 out of 100 points. Together with an indication of the impressive quality of the distillate, which has already been ripened for several months, and the explanation that he can hardly wait to be able to rate it as whiskey in two years. He describes the taste of the DeCavo Hand Crafted Single Malt as a citrus-toning, attractive, oily, juicy, malty and “smacking delicious”. In addition, he points out that bottlings with such a high score fall into his personal category “brilliant”.

  • Color: light copper
  • Nose: milk chocolate, vanilla and caramel as with crème brûlée, nutty, dried fruit, some marzipan
  • Taste: Vanilla, caramel, nutty, dried apple, fresh pastries

This bottle was purchased at Wien Laden in Munich in November 2017.

My European Explorations with the Bombay Malt & Cigar gents included:

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European Explorations – Domaine des Hautes Glace, DeCavo, Swiss Highland, Gouden Carolus, Puni

Over the last few years, I’ve had a few opportunities to explore European whiskies… so much so that I created a separate page devoted just for whiskies with European origins.

I will also admit that the novelty factor is often higher than the quality factor. Hence I knew I was taking a gamble with this particular quartet – acquired over a few years for the Bombay Malt & Cigar gentlemen.

What did we try?

And just because I happened to have an open bottle, I shared a snifter of Bretagne’s Buckwheat whisky Eddu Silver 40%. It was quickly quaffed, pronounced like calvados and we moved on to the main event!

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