P - like production team Part 1
How important is the production team?
The production team at St. Kilian Distillers plays an immensely important role in the production of single malt whisky. Their work is of fundamental importance, as it significantly influences the quality, taste and character of this noble beverage.
Which factors are decisive in this?
Passion, dedication and expertise of our production team are crucial for the production of first-class St. Kilian Single Malt Whisky Made in Germany, which delights connoisseurs not only in Germany, but also soon around the world.
What do the production assistants do?
Our two production assistants, Thomas Leis and the Englishman Roy Middleton, are all-rounders in our team. Not only do they fill the finished whiskies and liqueurs by hand with our currently still semi-automatic bottling line, but they also fill the barrels with New Make and are responsible for their transport and storage in the warehouses of our Bunker City in the heart of the Odenwald. Sampling from the barrels for sensory testing of the maturing spirits also falls within their remit.
What changes with the new filling line?
With the new, fully automatic bottling line, our distiller Kilian Mayer also joins the bottling team. The trained brewer and maltster not only works as a distiller for St. Kilian, but will also take on the main responsibility for our fully automatic bottling line with immediate effect. Another example of the fact that all-rounders are in demand at St. Kilian.
Speaking of full automation, does everything run automatically at St. Kilian?
No. We do not have automated production in Rüdenau. Only the mash program runs via software, as is also common in breweries.
So is a lot of craftsmanship required after all?
But yes! Distillation is purely manual work for us, requiring skill and sensitivity on the part of the distillers. This is because the control of the individual distillation processes via the screens in the control room, on which all process stages are graphically displayed by means of software from the Irish company Rockbrook, requires craftsmanship at a high technical level. Likewise, the blending of the premium liqueurs is pure manual work in our company and requires not only skill but also a high understanding of quality. This also applies to the hygienic handling of foodstuffs and all cleaning work.
How are the bottles labeled at St. Kilian?
Our special bottle sizes and shapes often require the various front and back labels to be applied by hand. Our two labelers, Barbara Ziegelt and Brigitte Kindik, have the necessary sensitive touch to ensure that the outer appearance of the St. Kilian bottles forms a perfect unit with the high-quality contents.
Are there any lateral hires at St. Kilian?
Absolutely. Michael Schimandl has a classical craft education and joined St. Kilian over six years ago. In his role as distiller, he is responsible for monitoring production. Since a modern whiskey production plant also involves a lot of technology, as a skilled craftsman he also takes care of all technical matters in the plant.
From beer to whiskey, is that possible?
Yes, of course! The best examples are our veteran, Master Distiller and Blender Mario Rudolf, and our Distiller Philipp Walther. Both are trained brewmasters and have made the step from beer to whisky at St. Kilian, just like the aforementioned Kilian Mayer. This is nothing unusual, as the production of whisky is very similar to that of beer. After all, whisky is nothing more than distilled beer, which has been produced without the addition of hops and is allowed to mature in barrels. Therefore, the two professions complement each other perfectly.