Burgdorfer Single Malt Whisky

Once again, it is the first-class quality of Burgdorf water that creates such a beverage speciality. The hymn of praise by Hippo Weber, the doyen of Burgdorf whisky, describes it aptly:

“The heavenly water: it waters the barley fields, makes the barley grains germinate, catches the natural sugar, turns into beer with yeast, evaporates in the still, becomes liquid again in the condenser, enters the cask as distillate and finally leaves it as whisky.”

During its five or ten-year maturing period, the elaborately and lovingly refined water takes its aroma from the wood of the cask, its former contents (Risling*Silvaner) and the air. Once ready to drink, the whisky is unique: it is earthy, flowery on the tongue and its taste is a little reminiscent of honey.