Lava Braeu distillery

A touch of Kentucky wafts through the aging room, right next to Roman Schmidt’s brewery. A low hall lets the angels rejoice, because the annual evaporation loss, called “angels’ share”, is tropical 8%. Which is why you don’t leave whisky in the barrel for more than 4.5 years, because the distiller is strict.

Whereby: You will look in vain for a distilling device on site, the know-how of the organic producer lies in the grain mash. Delicious beer is also brewed from it, which explains the name of the distillery, whose distillates are distilled by whisky pioneer Lagler (today: Puchas) in Burgenland. Here, firing in a vacuum allows lower temperatures and thus the preservation of the finest nuances.

Because Schmidt’s angular bottles not only contain corn whisky (“Woazky”), but also single malt made from rye or classic barley, which is allowed to mature in the rare mulberry barrel or in a former rum barrel. Which also closes a circle to the Caribbean temperatures under which ripening takes place here. And heat also suits the volcanic country!

The fruity volcanic country

It is a little obvious when a brewery flirts with whisky. After all, who has a grain specialist in-house? The brewery gets reinforcement for this project from a Burgenland distillery, otherwise the regionality comes first. The Styrian volcanic region offers enough treasures for Lava Bräu both for its single malt “BRISKY” and for the “WOAZKY”. Used barriques of fine Chardonnay wines from the region are used, as well as a healing spring from Markt Hartmannsdorf or revitalized “Grander water” based on volcanic well water. With the exquisite recipes you get to taste an organic whisky that is reminiscent of dried fruit, wild berries, dried fruit or gentle roasted aromas. If you want to enjoy this drop, But you should hurry, because it is produced in limited editions. Quality comes before quantity.

Lava Braeu factsheet