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, flavour and character of this noble beverage.
Which factors are decisive?
The passion, dedication and expertise of our production team are crucial to the production of first-class St. Kilian single malt whisky made in Germany, which delights connoisseurs not only in Germany, but soon all over the world.
What do the production assistants do?
Our two production assistants, Thomas Leis and Englishman Roy Middleton, are all-rounders in our team. Not only do they bottle the final whiskies and liqueurs by hand using our currently still semi-automatic bottling line, but they also fill the casks with New Make and are responsible for their transport and storage in the warehouses of our Bunker City in the heart of the Odenwald. They are also responsible for taking samples from the casks for sensory testing of the maturing spirits.
What will change 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 over the main responsibility for our fully automatic bottling line with immediate effect. Another example of how all-rounders are in demand at St Kilian.
Speaking of fully automatic, does everything run automatically at St Kilian?
No. We do not have automated production in Rüdenau. Only the mashing programme runs via software, as is also common in breweries.
So is a lot of craftsmanship required after all?
Of course! Distillation is purely manual work for us, requiring the skill and sensitivity of the distiller. This is because controlling the individual distillation processes via the screens in the control room, on which all process stages are graphically displayed using software from the Irish company Rockbrook, requires a high level of technical skill. The blending of our premium liqueurs is also purely manual work and requires not only skill but also a high understanding of quality. This also applies to the hygienic handling of food and all cleaning work.
How are the bottles labelled at St. Kilian?
Our special bottle sizes and shapes often require the various front and back labels to be applied by hand. Our two labellers, Barbara Ziegelt and Brigitte Kindik, have the necessary, sensitive touch to ensure that the external appearance of the St. Kilian bottles forms a perfect unit with the high-quality contents.
Are there also career changers at St Kilian?
In any case. Michael Schimandl trained as a traditional craftsman and joined St Kilian over six years ago. In his role as distiller, he is responsible for monitoring production. As a modern whisky production facility is also associated with a lot of technology, he is also a trained craftsman and takes care of all technical matters in the company.
From beer to whisky, 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 master brewers 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. Whisky is nothing more than distilled beer that has been produced without the addition of hops and is allowed to mature in casks. The two professions therefore complement each other perfectly.
