But there’s only one whose Whisky Jim Murray in his Whisky Bible named European Whisky of The Year.
Ladies and gents, meet Säntis!
Since Beer and Whisky aren't far apart in terms of their production processes, it was natural for Karl Locher to distill his first Whisky as soon as the Swiss government abolished a ban on distilling grains in 1998 - Säntis Malt Swiss Highlander Whisky was born!
As Swiss as it Gets
A few years later, the news broke: Jim Murray named Säntis Cask Strength Peated Whisky the European Whisky of the Year in The Whisky Bible 2010!
After that Säntis has been winning awards at the International Wine and Spirits Competition in London – the latest one being “Silver Outstanding” for their winter edition Snow White No. 2 and Alpstein VIII.
With a Whisky that smells like bacon, what else would you expect?
You Must Wonder by Now...
What Trick do the Swiss have to Producing Such Goodness?
These barrels were sealed inside with pitch, a black, tar-like, very viscous liquid. It prevented the Beer tasting of wood and also stopped the carbon dioxide escaping. Over the decades this layer cracked in places and the Beer was soaked into the barrel staves. The barrels were always resealed, but the Beer extracts were already locked into the staves. Before filling the barrels with the first batch of distilled barley, old barrels were repaired and the layer of pitch was removed.
When using these barrels for ageing Whisky (for at least three years), century old Beer aromas and extracts are released in the same way as it happens with Sherry, Port or Bourbon casks that other Whisky producers use.
So when you find yourself in Switzerland for your next ski holiday or a meeting with your banker, make sure to make a detour to Apenzell.
Locher brewery’s visitors center provides a great Whisky (and Beer) experience and after that chocolate is definitely not going to be your favourite Swiss product anymore.