Rye Whiskey

Rye Whisky – 48% Vol. Alcohol – Faude feine Brände

The Faude feine Brände Rye Whisky is a Straight Rye made from 100% regional rye from the Bötzingen area, malt, and spring water from the Black Forest. Matured for at least 3 years in new American oak barrels. The Faude Rye Whisky in its extraordinary, minimalist bottle is a special gift for whisky lovers and Black Forest fans.

Tasting Notes: On the nose, the Faude Rye Whisky is spicy, with distinct rye notes going hand in hand with pepper, nutmeg, and a subtle sweetness. On the palate, it is warm, aromatic, and rich. Sourdough meets dried fruit and peppery spices. The finish is long with spicy aromas from the oak barrel.

Faude Whisky – from the Black Forest

This is it. Our Dark Diva from Kaiserstuhl. Because as a single-varietal Straight Rye, it demands almost neurotic attention from the distiller, precise temperatures, and – it forgives you nothing. Absolutely nothing. But in return, it gives you everything: intense complex aromas, full-bodied, spicy, rustic. With a subtle warm sweetness. Like dark sourdough bread. A hint of coffee, caramel scent, and a surprisingly ethereal hint of mint. Yes, ma'am! Three years in American white oak barrels suit it excellently, by the way. Fine oak, elegantly integrated. And all bottled at a powerful 48% Vol. Thanks to you, oh Diva!

• freshly milled whole grain
• unmalted as raw fruit mash
• sour fermentation at 36 degrees to 8.5-9.5% vol. alcohol
• raw spirit pot still to 35% vol. alcohol
• fine spirit in the column to 86% vol alcohol
• heart cut manually separated
• brought to 48% drinking strength with spring water
• aged for 3 years in barrels
• new American white oak and European oak
• always unfiltered

Storytelling – Florian explains

Anno 1326. Beatrix Faude of Bötzingen is a monk, uh, abbess. In an Irish monastery... No, wait, different. Faude once got lost in the forest, found refuge in a mirage-like castle ruin emerging from the fog, and gasping for breath, with bloody fingers, dug for groundwater and stumbled upon a chest of centuries-old whisky. Along with scrolls containing a secret recipe that... Okay, let's cut the bullshit.

Faude now makes whisky. Because he can. As always – focused on the essentials: rye and wheat from his own cultivation. Locally finely milled. Courageously started as a raw fruit mash. For a complex whole-grain spirit. First raw, then finely distilled. Nasally tasted. And aged in barrels for at least three years. No story. Just whisky.