Our whisky goes a long way

Dresden and Saxony offer everything that is needed for a good single malt whisky. As the Dresden Whisky Manufactory, we do not simply copy the Scottish tradition of whisky production, but set our very own accent by combining traditional craftsmanship with the most modern production methods. All ingredients are supplied from the surrounding area of Saxony and processed in our manufactory. This is how we ensure that our whisky is a true Saxon.

Natural ingredients

Our whiskies consist of only a few ingredients:

Barley · Water · Yeast


A barley grain consists predominantly of starch. The process of malting makes the barley grain think it is time to grow. To achieve this effect, the barley grains are first bathed in water and then germinate in a cool, moist environment. During this process, enzymes are activated that later convert the barley's starch into sugar. The difficulty is to stop the germination at the right moment. To do this, the germinating barley must be dried again.

2. Drying

To dry the malt and stop germination, the malted barley is kilned over hot air or hot smoke. If peat is also used in the kilning process, the smoke permeates the malt and the peat releases flavours into the fresh malt via the smoke. The heat finishes the germination and kills fungi and other pests and makes the malt storable.

3. Grist

In the next step, the finished malt is transported to the distillery and ground into coarse grist.

4. Mashing

The malt grist is mixed with several batches of hot water in the mash tun. As soon as the grist comes into contact with the water, the enzymes kick in and the processing of starch into sugar (especially maltose) begins. A very sugary liquid is produced, also known as wort, which is separated and collected through the perforated bottom of the mash tun. The process is repeated as the water temperature rises to extract as much sugar as possible.
In the next step, the wort is pumped from the mash tun into the fermentation tank (washback). The speed at which this process is carried out has an influence on the later taste of the whisky.

5. Fermentation

After the wort has been cooled and pumped into the fermentation tank (washback), yeast is added to the liquid and fermentation can begin. During fermentation, the yeast converts the sugar in the wort into alcohol.
The length of the fermentation process allows the master distiller to help determine the character of the final whisky.

6. Distilling

In the next step, the mash is pumped into the first, copper still (wash still) and a raw spirit, the so-called "low wines" with around 23% alcohol, is produced. The distillation process is carried out a second time in a second copper still, the so-called "spirit still". This second distillation separates alcohol, odours and flavours from the water and concentrates them. The result of the second distillation process is the so-called Freibrand.

7. Maturing

Maturing for years (at least 3 years) in a wooden cask is particularly important for the taste. The type of wood, the previous use of the cask, the geographical location of the storage facility, the construction of the storage facility, the microclimate and the duration of the maturation play an important role here.
After the gentle distillation process in the Dresden Whisky Manufactory, the whisky is filled into American oak casks in which bourbon whiskey was previously matured. The casks are stored in a special warehouse in Dresden. This allows the still young whisky to mature in peace and breathe the Dresden atmosphere and history, which will then give it its unmistakable character over the years.
To create whiskies with special flavours, it can still be specially finished.
This is how we create a whisky that is Saxon through and through, the enjoyment of which not only reveals its unmistakable taste, but also lets you feel the charm of Dresden and the soul of Saxony.