Eifel’s Rye Whisky is produced with a mash bill of 90% rye and 10% unpeated barley malt. The rye comes from the Eifel region of Germany, where rye has a history of being the classic bread malt for this poor and remote region of the country due to the fact that the climate and soil prevented wheat from growing there. The barley malt is sourced from within the European Community. The rye and barley are mashed in 1000 KG batches, with fermentation taking between 72 and 96 hours. The first distillation is done in a “very old” traditional grain column still including the grist. The second distillation is done in a small copper pot still. Alcohol strength is reduced to 60% abv before transfer into barrels. The spirit is then aged for at least 1 year in a combination of heavily toasted new and refill 150 and 225 liter barrels with interchanging oak and acacia staves, It is then aged for in refill Bordeaux wine barriques (mainly American oak) and finished in freshly emptied German pinot noir barriques.