– It doesn’t always have to be Scotland or Ireland. The best whiskey comes from the Lightshop in Roher Municipality. The single malt was written and distilled by Christian Mുള്ളller, the host of “Lindenshanke”.

This is the wonderful beer garden climate of a typical Franconian inn. But this Sunday evening, Lightelschofer “Lindenshanke” focuses on a strange barley juice: the first whiskey from the Roth district. Not whiskey, whiskey. “Written in Scottish without e,” explains Christian Mുള്ളller, a guest at a small distillery. “After all, it’s a single malt.”

“Only from Jester Malt”

Single Malt: This is the keyword for whiskey friends to expect great enjoyment. In terms of distillation, single malt means: “Whiskey is made only from barley malt,” Mുള്ളller explains. Translated for Leipopsis: Best Whiskey.

No Commodities: Whiskey (e) y Fair “The Village 2021” canceled

Whiskey from Roth District: Not even District Administrator Herbert Estein, who knows every corner of his district, has ever tasted it. He says he was one of the special guests at the taste of this local whiskey. Rohr Mayor Felix Frahlich feels the same way: “I look forward to the first zip.”

“Excellent, beautiful and gentle”

“Then let’s have a toast,” Christian Mുള്ളller shouted, raising the glass with about 20 guests. A little zip with great pleasure. “Um,” says Herbert Estein. “I’m not a whiskey-Expert, but it’s very nice and gentle. “Felix Frahlich doesn’t drink any whiskey, he doesn’t even have a bottle at home, but he can change that:” Very good, very good. Something for special occasions. “

Congratulations to Christian Mുള്ളller. In addition to his inn, he also has a distillery that makes fruit brandies and liquor. And whiskey. This Sunday he introduces his three-year-old son. The gentle note is not coincidental. “My whiskey is not whipped. I do not like it.”

Whiskey is a cult. Not only in Scotland, Ireland and the USA, but also in classic whiskey countries, Irish and Americans write with e. But whiskey is also a kind of secret science, the recipes are carefully kept.

Two camps

Simplification is actually forbidden, but no orientation is allowed: fans of Scottish whiskey divide themselves into two camps, oh, what: into two worldviews. Some people like whiskey, just like from the island of Isle, a peat rock in the Atlantic Ocean off the west coast. Anyone who drinks this will feel ten winds in the mouth.

In terms of taste, the others are on the east coast, in the valley of the Spanish River. The famous Whiskey Trial also runs there, a mecca for connoisseurs of mild items. So Lightslof is not just for Roher Municipality. On the whiskey map, it’s in the Spa Valley.

“Whiskey is the ultimate discipline”

Christian Mുള്ളller is satisfied with his first work: “Slim, beautiful, beautiful color, excellent wood taste.” His premiere product is exactly what he imagined three years ago. But where did the idea come from? “On a trip to Austria, my friend Marcus Schieder and I brought a distillery,” says Mുള്ളller. “Then Marcus quickly asked: Why didn’t you actually make whiskey?”

Chat is the beginning of a new passion. “Whiskey is expensive. It’s as diverse as Franconian beer. It’s very complex and it’s crazy,” M മller says excitedly. A real challenge for every burner. Fruit snaps and alcohol need to be skilled, no question about it. “But whiskey is the ultimate discipline.”

50 hours for 30 liters

Christian Mുള്ളller dedicated himself to it. He bought it for 300 euros a barrel made of American white oak. You can enjoy when the whiskey feels good. Distillation was a marathon. First the rough brandy, then the fine brandy, and finally the hand filtering. It is always important to pay attention to the stationary mash. An achievement of power. “It took about 50 hours for a 30-liter drum,” reports Christian Mുള്ളller. “My family brought food to the distillery for me.”

He is especially grateful to BartleMesourach Brewer Jog Gundal for getting him lettuce. At the same time he apologizes to him: “We closed your bar for three days for my whiskey.” J ഗുrg Gundell extends his hand in a good mood: “I will do anything for a good whiskey.”

Second Premiere: Whiskey Brattwerst

Jurgen Rosൻkoff, a butcher from Gustenfelden, followed a similar motto: I do everything with whiskey – at least tasty whiskey sausages, but it ensures a second delicious premiere. The recipe for this is like whiskey: the answer is smiling silence. Christian Mുള്ളller makes it all clear: “Drivers don’t have to worry. Sausages are fried and alcohol is out.”

You can try and enjoy fresh whiskey and whiskey sausages only at the Lindenshon at Lightshop. “The barrel should last a year,” Christian Mുള്ളller scoffs. But the supplies are already secured. Five- and ten-year-old whiskeys are already set, and do whatever makes whiskey whiskey: they are maturing.