Whisky Tasting - Winter Jack

Winter in Germany means many things. One of the best things is glühwein, which warms you from the inside as well as warming your hands while you hold a warm mug at the Christmas markets.

We've also been learning a bit more about whisky and trying to figure out what we like. So, when we saw this new product from Jack Daniel's, we had to give it a try. 

Jack Daniel's has carved out a good niche in Germany, and now has several types of Jack in stores here.  This winter they're promoting Winter Jack apple whisky punch. Sounded pretty good, so we grabbed a bottle at the Edeka. 

This stuff is tasty! It's very mild (around 15% Abv) and not too sweet, with nice cinnamon and clove notes. Also extremely simple to prepare. All we did was pour it in a mug and heat in the microwave. 

We were afraid it would be syrupy sweet, but they seem to have used an apple juice more to the German tastes (i.e., natural and not overly sweetened).  Definitely a good choice for a nightcap on a cold winter evening. Like warm adult apple juice! 

On another note...while Jack Daniel's certainly can't market this as medicinal, it's pretty close to the old southern cold remedy of warm Jack + honey + lemon, and so much easier to prepare!

Has anyone seen this outside of Germany? According to one British whisky store, it was created for the German market (though is beginning to be available in the UK).

Bavarian Single Malt

Frau A and I hosted the German Beer Tournament last year, and are starting to plan the next tournament.  It might be German wines, sausages, or just more bier.

In the mean time we continue to look for new/unique things, so when Frau A saw a German-distilled malt whiskey, we had to try it.

Slyrs is produced in Bavaria, about an hour south of Munich in the start of the Alps.  Its home in Schliersee is not far from Tegernsee -- unsurprisingly, both Slyrs and the most popular malt beverage in this area trumpet the quality of their mountain water.  (Both lakes have essentially drinking-quality water.  Bavaria really has an excellent track record of keeping things clean and healthy.)

Slyrs was launched in 1999.  Its founder was a beer brewer, and it took a few "unsuccessful attempts" before the result was "harmonised".  The data look like typical single malts:  beechwood smoked grain, copper kettle, (American) white oak barrels...but foreshot and feints are not used again (as in Scottish whiskey) but dumped, and the mash is washed only once (vs. multiple times for scotch). 

But how does it taste?

First, the packaging was the essence of German quality and understatement.  This is NOT an economy bottle, however -- check out the prices here.

Personally, I loved the taste.  Slyrs was exceptionally smooth -- maybe the mountain water working its magic?  There was one note in its flavor that was unusual and we couldn't place it.  Not bad, just different.  Frau A likes it too.  It finishes so well, it might be the best "scotch" for non-whiskey drinkers.  (Of course if you prefer strong smokey/mineral/earthy whiskey, this will be too soft.)

We were both surprised and impressed.  This will stay in the liquor cabinet.

Now we're interested in trying their other products, especially the "whiskey liqueur" -  diluted to 30% alcohol, added honey, plus accents of vanilla and caramel.  Sounds perfect for post-skiing relaxation this winter. 

Also, we have moved a Slyrs distillery-tour higher up the to-do list.  Maybe we'll pick up some of their whiskey-infused chocolates or fruit spreads while we're there.

Follow-up:  we also tried Slyrs' "cask strength" whiskey called "Raritas Diaboli".  Whoa - 55.9% alcohol, and it tastes every bit of it.  A little too much alcohol for our preference.  They claim that it has hints of cinnamon, but I couldn't get any subtlety past the alcohol.  We're going to try again with a few drops of water to see if it "relaxes" a bit.

Germans are experts with malt, so it's not too surprising that they're moving on to whiskey.  It's a good start.