Immigrants from Europe brought rye to America more than 300 years ago. There, this grain thrived particularly well and became the raw material for the original American whiskey, which, however, was initially only a specialty of the northeastern United States.
SLYRS managing director, master distiller Hans Kemenater, traveled with Anton Stetter, co-founder of the SLYRS distillery, for several weeks through the places of origin of rye whiskey to learn as much as possible about this special “Water of Life”. This knowledge then flowed into the lengthy development of Bavarian Rye under the direction of master brewer Philip Zollner, who is part of the SLYRS team.
The “Bavarian Urkorn” rye yields a sweet malt that dominates in the mash and is perfectly supported by the pleasant bouquets of the two “grain minorities” barley and wheat. The three-grain mash, dominated by the rye majority, results in a whiskey that is distinctly different from the SLYRS Bavarian Single Malt and is definitely worth tasting for that reason as well.
Color: Light golden yellow
Aroma: Very fruity of ripe fruit, light cinnamon note.
Taste: Pleasantly mild with well-integrated, sweet-spicy note. Slightly tart of licorice, cinnamon and allspice.
Finish: Long, subtly dry, slightly peppery with a very balanced mouthfeel.
