A whisky distillery in Neuhaus am Schliersee in the Bavarian Alps, founded on a bet by the brewer and master distiller Florian Stetter, who distilled its first single malt in 1999. SLYRS makes Bavarian single malt whiskies from barley grown around Munich and mountain spring water, matured in new American white oak and finished in sherry, port and other casks, along with a rye whisky and whisky liqueurs.
- Raw materials
- Two-row spring barley from the countryside north-east of Munich, in conventional and organic quality, malted and gently kilned at a specialist maltings; mountain spring water from the Bannwald spring of the Schliersee Alps; yeast the distillery cultures in its own tank; and new casks of American white oak from World Cooperage in the Missouri Ozark forest.
- What makes it distinctive
- Fermentation runs for several days with whisky yeasts the distillery breeds itself, and the wash is distilled slowly in copper pot stills. The whisky matures in new American white oak, and selected casks are finished in sherry casks from Bodegas Tradición in Jerez and other well-travelled casks. Since 2014 about fifty casks have rested in a cask store at 1,501 metres on the summit of the Stümpfling, where temperature swings of up to 60 degrees shape the Mountain Edition, and more casks lie around the Wendelstein mountain station. The new distillery of 2025 runs on a high-temperature heat pump and its own solar power.
- Production methods
- Handcrafted
- Modern Technology
- Traditional Methods
What they make
- WhiskiesSLYRS Bavarian single malt whiskies — the Classic, Fifty One, Aged 12 Years, the peated Bavarian PEAT, an organic single malt, the Mountain Edition matured at 1,501 metres, and cask finishes in Pedro Ximénez, Oloroso, Amontillado, port, Marsala and rum casks — with the SLYRS Bavarian RYE from a rye-led mash of rye, barley and wheat.
- LiqueursLiqueurs made with SLYRS whisky — Alpine Herbs, Vanilla & Honey, Bavarian Cream and Bairish Coffee — and an egg liqueur.
