Whisky Г¶sterreich

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Wachauer Whisky "H", Destillerie Klauser, Österreich Rate. Upload a picture. Create your own tasting note:. Tasting note: Nosing: Taste: Finish: Comment:.

About the distillery To the distillery Number of bottles: 2, Bottles Average Rating:. Top 10 collected.

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Accept selected. Legal Notice About Us. Necessary cookies. Functional cookies. But the diversity of whisky characteristics is declining owing to a lack of good barrels — a result of the huge demand for the golden elixir.

The first six years or so that the whisky spends in the oak barrel are the most important part of the normal maturation process of a high-quality single malt whisky.

This physical process has a major impact on the character of the single malt, which is one of the main reasons why people often say that older is better.

The concentration of flavour in the liquid is what creates the unique taste, but this is not just a result of the age of the whisky. Over the past few years, a variety of new whisky distilleries with innovative new maturing processes have entered the market.

These new approaches have shown that it is not only the time spent in the barrel that makes a superior whisky: heat, high pressure and various mechanical influences are used to accelerate the flavour absorption process in the barrel.

There are two major advantages to speeding up the maturing process: on the one hand, the many barrels that spend decades in storage can be put back into circulation more quickly and, on the other, the cost of storage is significantly reduced.

There has been an enormous increase in the amount of malt whisky produced since The production processes used in many large-scale distilleries today have little to do with the romantic notions of the past.

The increase in capacity of three large, renowned Scottish distilleries alone has resulted in an increased demand of around , barrels a year, in addition to demand from various other distilleries that are expanding or being built.

The demand for oak barrels is almost ludicrous. But where are we meant to get these barrels without compromising the quality of the legendary single malt, or of whisky in general?

The existing barrels cannot be used indefinitely, not without losing their flavour. It is therefore apparent that producers of malt whisky are facing a serious problem.

New legislation in the USA will limit the availability of barrels for the largest barrel supplier in the malt whisky industry.

In the USA, barrels can only be used once and must be made out of new oak. For years, Scotland purchased all of these oak barrels.

But this will now begin to change. A bottleneck in the availability of high-quality barrels is inevitable in the near future, which will in turn have a negative impact on whisky quality.

If the quality of malt whisky production is to be maintained, the whisky industry will have to find innovative alternatives in future.

And that is exactly what Seven Seals aims to do: maintain the quality of whisky production through innovation — and take it one step further.

After two years of intensive development, we have now achieved our goal, and it is with great pride that we present to the whisky lovers and aficionados of this world the first single malts produced according to the Seven Seals method:.

PEATED SINGLE MALT PORT WOOD FINISH.

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