The largest whisky distillery
We at St. Kilian know Good whisky needs more than real equipment.
It needs people who are a little crazy, passionate and willing to experiment. Just like us.
About ST. Kilian Distillers
Excellent barrels, the best barley malt, genuine Scottish equipment - all important. But St. Kilian lives above all through its team, creative entrepreneurial spirit and an absolute dedication to excellent spirits.
Whisky from Germany: Our Story
Two whisky connoisseurs, an idea. A village of 760 souls, Germany's largest whisky distillery.
How St Kilian Distillers became what we are today.
How is a whisky distillery created?
With courage, passion, a lot of patience - and in our case a good friendship between St. Kilian founder Andreas Thümmler (photo) and the Irish Master(-Mind) Distiller David F. Hynes.
Where did the distillery originate?
At home is St. Kilian in the village of Rüdenau, on the edge of the Odenwald. For there, between green firs and meadows, a former textile factory was up for sale in 2011 - ideally suited for a distillery. So: Full lifeblood for the St. Kilian idea!
The structure of our
The heart of St. Kilian? Our stills. Real Scottish, real copper, real handmade. Since 1890 Forsyths has been making pot stills - using the same method.
After two years we welcomed the two 6,000 litre boilers.
The construction of St. Kilian
It was worth the wait! We converted the factory site into a distillery wonderland. Elaborate, exhausting, challenging: But we wouldn't want to miss a moment of these four and a half years.
The first St. Kilian Whisky
On St. Patrick's Day 2016 we filled our first Spirit into the barrels - is there a better omen? The first results of Master Distiller Mario Rudolf make us just happy. And 2020? Let's get off to a good start!
Handfilled and strictly limited.
From the exEisbock barrel to the Japanese Mizunara oak: The joy of experimentation has been an integral part of St. Kilian DNA since its foundation.
St. Kilian fans are always the first to enjoy our strictly limited special bottlings with a newsletter subscription.
Whisky production at st. Kilian
Behind our whisky is an enthusiastic team - and admittedly a lot of work.
Because when we make whisky, we combine tradition with the latest technology.
This is how our St. Kilian Whisky is created.
100% barley malt: It all starts with him. For our smoky whiskies we rely on malt from Scotland - for mild recipes we swear by barley from local cultivation. We grind it into grist, i.e. malt flour, on site. The basis for our whisky.
For the Grist, the journey continues: into a hot water bath. The sugar dissolves in our 12,000 litre Mash Tun. And we call that: ...mashing. By the way, the remaining solids of the grain - the spent grains - are perfect feed for good-humored cows.
It's fermenting near St. Kilian: our washbacks from Oregon Pine hold 10,800 litres - with the active help of Scottish yeast cultures, alcohol is formed in the sugar solution. The yeast works for up to four days - the result is a kind of beer we call "Wash".
Enter blowing bubbles! They separate the alcohol from the remaining water. In the copper pot stills we traditionally distil our whisky twice. The slim neck of the copper stills makes our whisky especially soft.
Off into the barrel - with exactly 63.5 percent alcohol by volume. In one of more than 90 different barrels from all over the world our distillate matures into real whisky. Or: You can enjoy our pure, fruity distillate as a white dog.
Variety is what makes St. Kilian unique: we create it for you in blending. This means tasting samples of our whisky and skilfully combining the different cask maturations. #favourite job
The most important thing comes at the end: The (shared) pleasure! Our most important motivation - every day.