History It is a small Swabian family business with strict distilling rights. Obst-Korn Brennerei ZAISER produces special Obstbrände, Wildobstbrände, various spirits and liqueurs, as well as a particularly rare Swabian Whisky and gin. The products are sold directly from the producer in their farm shop or online. They highlight their local ties to Köngen and Streuobstwiesen and describe that their range includes both classic fruit brandies and distinctive whisky creations. Their blogs and News sections mention the harvest progress, small vintages, and market activities such as Pfingstmarkt in Köngen.

Production / Manufacturing The distillation and production processes are shaped by local raw materials and craftsmanship. For whisky, ZAISER uses a base material of wheat with malt (roasted malt) and produces both column-still and pot-still products at a relatively small facility (150 L). The mash is heated and the fermentation is carefully controlled, and the distillation is performed to extract the purest and mildest middle cut. Raw materials for whisky include wheat and malt, as described in the individual whisky variants.

The cask finishing and finish processes play a central role: use of Apfelmost casks (apple must) as First Fill, followed by finishes in Limousin red wine casks and Oloroso Sherry casks, which impart fruity, nutty and smoky notes. There are detailed descriptions of aging in American and Hungarian oak barrels, as well as specific techniques such as roasting of grain and using different cask types to achieve different aromas and structures. For the final range of Schwäbischer Whisky, the descriptions also explain how the casks and aging add character to the distillate.

Products / Whisky Series - Schwäbischer Whisky Branntfass Nr. 9 (43% vol.) - Raw material: wheat-based raw whisky with malt; distilled on the house equipment (150 L) and aged in an auszgebranntes Apfelmostfass (charred apple must cask) of 216 L. First Fill is noted, followed by later cask replacement/selection of seals and wood parts; this fits as a single-cask, First Fill profile. - Schwäbischer Whisky Double Cask (43% vol.) - Raw material: Köngener wheat with malted grain; distilled in a pot still. First in a pre-filled Apfelmost cask (First Fill), followed by a Limousin red wine cask (100 L) for the second maturation; finished with an Oloroso Sherry cask character and a combination of fruitiness and light smoke. Two different casks give a rounded, complex profile. - Schwäbischer Whisky Roasted Grain (40% vol.) - Raw material: wheat; unique roasting method where the grain is roasted on a hot plate to produce a strongly roasted aroma. Aged in a Hungarian oak cask for about 3 years to preserve the roasted character without overpowering with oak notes. - Schwäbischer Whisky Single Malt (43% vol.) - Raw material: malted barley; aged in a Sherry cask and finished in fresh Apfelmost casks to achieve a combination of fruit, smoke and sweetness. Hand-signed by the master distiller at bottling. - Schwäbischer Whisky Single Malt Sherry Cask (43% vol.) - A high-quality single malt with an intense aroma from an Oloroso Sherry cask (Sherry Cask) in First Fill. Described as extra complex and full of depth. - Schwäbischer Whisky Single Grain (40% vol.) - Raw material: wheat-based raw whisky; matured in a range of cask types (Schwäbischer Stieleiche oak, Hungarian oak and Bourbon casks) and finished with a finish in specially roasted Apfelmost casks. After at least 3–5 years of maturation, a versatile, mild and fruity whisky with few smoky notes.

In addition, smaller and looping editions are mentioned, such as a Miniatur Sammelbox, which combines different editions (Single Grain, Single Malt, Double Cask, Roasted Grain, Branntfass Nr. 9 and Sherry Cask) for tastings, but these are primarily a collector’s box and not a separate type of whisky.

Visits / Experiences ZAISER sells directly to customers through their farm shop and online shop, and describes itself as a small Swabian family business with the option for direct purchase and visits. They provide opening hours for the farm shop (Thursday 17:00–20:00 and Saturday 08:00–13:00) and note the possibility of appointments outside opening hours. Their news posts mention markets and events such as Pfingstmarkt in Köngen, where they participate and welcome visitors. Their blog and product pages provide ongoing updates on vintages and upcoming distilling activities. Their products are marketed as a direct, from-the-producer experience.

Philosophy The company is described as a small family business with a strong focus on special fruit sources and craftsmanship. They emphasize locally sourced raw materials from the Köngen area and Streuobstwiesen, long-term nurturing of aroma and structure in mash and distillate, and a well-developed approach to cask aging to achieve unique and complex flavor profiles. They also stress a balance between classic fruit brandies and the specialty Schwäbischer Whisky, as well as gin, and highlight that their whisky line is a rare specialty in the region.