History

Brennerei Volker Theurer operates Ammertal Brennerei at Gasthof LAMM in Unterjesingen. According to the information on the page, the business has a more than 100-year distilling tradition at Gasthof LAMM, and Volker Theurer plays multiple roles as owner, kitchen chief, and Brennmeister – and whisky pioneer. It is also mentioned that the company has received many national and international prizes and recommendations for more than 35 years, which has been motivation and joy in producing spirits of the highest quality. There is an emphasis on welcoming guests and offering experiences through the distillery and the wine shop as well as a wealth of events and tasting experiences.

Production and Distillation Methods

The distillery operates from Gasthof Lamm and mentions a historical, craft-based approach to distillation. According to the information, the products are produced in Ammertal with a focus on raw materials from the region (fruit, grains, and berries), time and expertise. Original Ammertal Whisky is produced as a cuvée of 70% Single Malt and 30% Single Grain, distilled in a batch distillation process (two distillation runs) and matured in oak casks for at least 7 years (up to 8 years is noted in the price list), after which the distillate is diluted to 40% ABV with water from its own spring.

Products / Whisky Series

• ORIGINAL AMMERTAL WHISKY - SINGLE MALT & GRAIN (40% vol., aged 8 years in oak casks)
• A cuvée consisting of 70% Single Malt and 30% Single Grain. Distillation method: batch distillation process with two distillation runs, and maturation in oak casks for at least 7–8 years, to 40% ABV.
• VIER TANNEN - SCHWÄBISCHER SINGLE GRAIN WHISKY (43% vol., aged 6 years in sherry casks)
• Single Grain Whisky, aged in sherry casks for 6 years.
• SANKT JOHANN - SCHWÄBISCHER SINGLE MALT WHISKY (44.2% vol., 10 years – single cask)
• Single Malt Whisky, 10 years old, single cask.
• SCHÖNBUCH WHISKY - RYE (43.2% vol., 8 years aged in Schönbuch oak & Bourbon casks)
• Rye whisky, aged 8 years in Schönbuch oak and Bourbon casks.
• DIEBENGA - SCHWÄBISCHER DINKEL WHISKY (42% vol., 8 years – Double Wood)
• Spelt whisky, 8 years in double wood cask aging.
• TAMMER - SCHWÄBISCHER DOUBLE MALT WHISKY (48% vol., 12 years Sherry finish)
• Double malt whisky, 12 years, finished in sherry casks.
• AMMERTAL GOLD - Whisky liqueur with honey & vanilla (32% vol.)
• Whisky liqueur with honey and vanilla.

Raritäten (selected specialties)

• SINGLE MALT KISSES PORTO (44% vol.; Ammertal Single Malt Whisky 12 years) – aged in Port wine casks.
• ELSBEERE and other rare distillates are listed as special spirit curiosities and limited releases; some of them are for younger or older vintages, and may be limited.

Visits and Experiences

• Distillery tours (available in Variants I–IV):
• Variant I: Tour through the old cellars with tastings, about 90 minutes, €18.50 per person, minimum 10 people.
• Variant II: Distillery tour + tasting + Swabian 3-course distiller menu, price from €49.00 per person (minimum 15 people).
• Variant III: Culinary Distillery Tour in 5 rounds, about 4 hours, €79.00 per person, minimum 2 people (includes hot and cold dishes from the Lamm kitchen).
• Variant IV: Short Distillery Tour without a tour (film + tasting of 2 varieties of Edelbrand or liqueur), about 30 minutes, €7.50 per person, minimum 10 people.
• Booking requires advance reservation; there is also mention of individual group times and special arrangements for larger groups.
• Hofladen & Whiskyshop: Open Monday–Friday 8–12 and 14–18, Saturday 8–18. Home delivery available via order form or mail order.
• Ammertal Vinothek and local wines as well as some special packages (Geistreiche Premium Wanderpaket) are sold in Hofladen; gift vouchers for tours, hotel stays and specialties are also mentioned.
• Events and sponsored events: charity campaigns (Hospiz-Tübingen) and annual events such as Schwäbischer Tagblatt Garden & Genuss Messe and Christmas evenings at the Brennerei Hofladen.
• General opening hours for the hotel and dining room are mentioned (hotel with breakfast buffet; the Gaststube opens specifically for overnight guests, and distillery tours are offered by appointment).

Philosophy

• Grains, fruits, berries, water, time, and skill as the dominant raw materials and values behind Schwäbischer Whisky. Volker Theurer is described as owner, kitchen chief, and Brennmeister, producing high-quality spirits with a functional respect for tradition and modern technology. The products and distillation processes are presented as authentic, high-quality spirits – part of a more than 100-year tradition and more than 35 years of recognition – with an aim to preserve and further develop Schwäbische spirits culture.