Only six years after its founding, the “Preusse” (the Prussian) has already become one the most famous German whiskeys.
But getting there was another matter. After the first distillation, the whiskey lay dormant for three years in the open air store. On the 12th of December 2012, the first barrel was finally bottled and immediately found favour among connoisseurs. Meanwhile, the “Preusse” has become part of the range of over 40 dealers.
Ever since the first distillation in 2009, the Prussian whiskey distillery has used roasted malt over beechwood-smoked malt. The mixture of the two types of malt and Cornelia Bohn’s loving devotion to the product guarantee the untamed character of the whiskey. Maturing in select oak casks, each barrel now develops its unique and distinctive flavour.