Since 1999, the Slyrs distillery has been producing the first and only Upper Bavarian single malt whisky that is produced using the classic rough and fine distillation process. The name "Slyrs" is a pseudo-Gaelic variation of "Schliersee", the distillery's home town, and reflects the regional ties and traditional craftsmanship that are expressed in every drop of this whisky.
Managing Director Anton Setter and Master Distiller Hans Kemenater used a ski lift to transport 50 carefully selected barrels to the 1501-metre-high summit of the Stümpfling. The barrels are stored there for five years, with the pure mountain air and the strong temperature fluctuations of up to 60 degrees having a significant influence on the taste of the whisky. Once the barrels have passed through this extreme environment, they descend to complete the maturation process.
The Slyrs Mountain Edition Jägerkamp, which matures for five years in oak casks, is finally bottled at a cask strength of 50.4%. This bottling, which is limited to just 1,746 bottles worldwide, embodies the unique essence of alpine maturation in an exceptional whisky.
