History

Feinbrennerei Culm lies by the natural wonder Rauhen Kulm and produces fine distillates and spirits from fruit and wild fruit around Kulm. The facility belongs to the family in its fifth generation and was expanded in 2014 with a small, but fine distillery, where fruit from their own garden as well as Streuobst stands and wild fruit stands around Kulm are refined into the finest sugar-fruit distillates.

Whisky project and Schwoazbrenna

Under the name Schwoazbrenna, a natural – and legal – whisky project began in 2018: Bavarian Single Malt Whisky vo de Schwoazbrenna. Ludwig, Otto and Norbert are behind the project: Ludwig is the master brewer and takes care of the mash, Otto is a whisky enthusiast and assembled the LON Team, and Norbert is an experienced distiller, responsible for aging and bottling. For each whisky category, about 800 liters of mash are drawn off, and there is a strict limit of no more than 130 bottles per vintage and variant. The whiskies are produced unfiltered and without additives and are hand-filled.

Notes on the Bavarian single malt

Bavarian Single Malt Whisky vo de Schwoazbrenna is described as vanilla, honey, cardamom and cloves with a lightly oily texture. It is described as a summer whisky or beginner-friendly. The sweet spice with pear and a background of candied orange zest as well as fruit notes with caramel and vanilla aromas, a hint of smoke and a finish in Marsala cask. The flavors are also described as a touch of pepper, dark chocolate, orange biscuits, forest honey and warm wood notes, which give a complex and spicy overall impression. Each year the whiskies can vary in taste and character, as they are aged in either new or pre-treated casks with a maximum fill of 60 liters.

Products and production

All products are refined with a focus on craftsmanship and old varieties of fruit. Since yields vary year by year and only small amounts of fruit are available, production is in small quantities and each year brings a new generation, which matures to further vintages.

Production and Manufacturing

General approach

The still is wood-fired and equipped with a catalyst that increases the copper surface and makes the distillates milder. Temperature monitoring is essential to achieve clean fractionation in the process. The mash is made only from fully ripe and clean fruits, and the heart of the distillation rests for at least 9 to 12 months – cool and dark – or longer. Distillation takes place slowly and with a focus on preserving the fruit aromas. After maturation the distillates are diluted with soft water to drinking strength. Kernobstbrände have at least 40% vol., stenobstbrände 43% vol.

Brandies and spirits

In addition to whisky, Feinbrennerei Culm also produces a range of brandies and spirits from different fruits, including apples, pears, plums, raspberries, currants and more. The brandies are aged for at least 9 months cool and dark to develop full fruitiness and stay aromatic. Spirits are produced exclusively from the respective fruit and a high-percent agricultural alcohol, distilled with a focus on preserving the aroma.

Products / Whisky series

Bavarian Single Malt Whisky – vo de Schwoazbrenna

vo de Schwoazbrenna is Bavarian Single Malt Whisky with characteristics such as vanilla, honey, cardamom, cloves and a lightly oily texture. It is described as a summer whisky or beginner-friendly and provides a sweet spicy note with pear and a background of candied orange peel, fruit notes with caramel and vanilla aromas plus a hint of smoke. Finish in Marsala cask. Mild pepper, dark chocolate, orange biscuit, forest honey, warm oak notes make it complex and spicy. The whiskies are unfiltered and without additives and are hand-bottled. For each whisky about 800 liters of mash are drawn off, which sets a strict limit of max. 130 bottles per vintage and variant. Aging takes place in casks with a maximum capacity of 60 liters, either new or pre-used. Each year a new generation arrives – the next vintages are already on the way.

Background for Schwoazbrenna

Schwoazbrenna refers to a natural and legal whisky project that began in 2018. Ludwig is responsible for brewing the various spices, Otto is a whisky enthusiast and assembled the LON Team, and Norbert brings many years of experience as a distiller and is in charge of aging and bottling. Three unique Bavarian single malts under the names Ludwig, Otto and Norbert.

Visits and experiences

Visits and tastings are possible. Tours and tastings for small groups can be arranged by prior arrangement. It is advisable to call in advance to arrange. Feinbrennerei Culm and their sales outlets offer tastings and the opportunity to try rarities that are only available at the distillery. The next distillation dates and market days are listed in the flyer and updated as needed.

Philosophy

The distillates are crafted by hand from fully ripe and hand-selected fruits, and the natural distillates reflect each year’s particular starting point. Feina is dedicated to preserving old varieties and expanding the island’s cultural and fruit stock. Quantities are often small due to available fruit yields and seasonal conditions. Distillation is slow and focused on preserving the aromas, without artificial flavors or additives. Each brandy and spirit is aged for at least 9 months in a cool and dark environment and then reduced to drinking strength with soft water.