Eifel Single Malt Whisky is distilled from the finest unpeated European barley malt. 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 4 and a half years in approximately 80% freshly emptied and refill 225 liter and 500 liter French and German red wine barriques (mainly American oak) and approximately 20% 225 liter and 500 liter refill acacia barriques. Finally, the spirit is finished for at least 1 year in freshly emptied Sherry casks.