“From the field to the bottle” is the motto of Doris and Josef Farthofer, because the dynamic couple has not only developed into the figurehead of the Mostviertel with their outstanding distillates, but also grows the basic products on their own fields. Of course, the intensive cider pears come from our own trees, but also unusual grains such as naked oats or old varieties of rye come from our own organic farming, and the clear water comes from our own spring. The idea of sustainability runs through all production processes. Truly extraordinary: In order to have quality control over the entire production, Doris and Josef Farthofer recently even built their own malt house. This means that distillates that are completely biologically produced can really be guaranteed.
What began with must and the innovative pear aperitif “Mostello” is now one of the internationally best-known organic farms in the country. “World’s best vodka” was the starting signal years ago, which visibly crowned the efforts. As a distiller, Josef Farthofer also has a unique selling proposition when it comes to whisky: he malts his grain himself. It quickly becomes clear that there was a lot of “learning by learning” here - because nobody malts themself these days. But “from the field to the bottle” should not be an empty phrase. This is what it says on every bottling of the whiskies that Schlägler uses rye or malting barley and also plays with cask finishes (e.g. from small breweries). But it wouldn’t be Josef Farthofer if he didn’t also use his own barrels - the ones in which his “Mostello” was once stored. And when it comes to whisky, this is just the beginning!
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