Waldviertler Roggenhof is Austria's First Whisky Distillery (established in 1995).

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1 Whisky-Erlebniswelt 1. Austrian whiskydistillery Waldviertler Roggenhof is Austria's First Whisky Distillery (established in 1995). In 1990, Johann Haider III took over farming operations from his parents. When Austria joined the EU in 1995, the business faced a financial crisis, but the best was made of the situation. Instead of being turned into a sideline, we decided to establish a second pillar it soon became the family's greatest success. Schnapps has always been produced in the Waldviertel region and Waldviertler Roggenhof jumped on the bandwagon. With a bit of 'learning by doing', distilled rye was further refined until it reached its point of perfection: whisky. Production started at the beginning of 1995 and 3 years later, Austria's first whisky, Waldviertler Whisky J.H., made its public debut. Extensive media coverage and a (steadily) growing number of visitors resulted. The business was gradually expanded between 1997 and A small high-tech distillery was set up along with a shop, (Austria's first) whisky cellar and an a working and store room. In , Whisky World was created under the motto: Experience whisky all ways! Whisky production on three levels with two high capacity spirit stills See the malt mill, malt storage and mash tuns Watch our video "From the Fields of Grain to the Whisky Tumbler" at the Whisky Cinema View the barrel cellar ( liters of whisky) Smell, touch and taste the malt Watch the distilling process in the distillery Taste some samples Whisky-Shop Visit the Whisky Cafe (with its large selection of coffees and pastries made with whisky) 2007 saw the addition of a warehouse for machines and empties, and in 2008 the Fire and Water Garden (a 7.000sqm theme garden) was created. The Fire-Water Garden has a fire pit, water elements and a Celtic Tree of Life Circle, symbolic of earth, fire, water and air the four elements from which whisky is "born". An additional feature is the public playground. In 2009 we finished the Whisky Cellar III and the grain silos. Whisky Cellar III has room for a half million liters of whisky and will be used for the storage of the production of the next few years we finished the Whisky-Lounge and a helicopter landing site. The Lounge takes place for whiskytastings and special group offers. In December 2012, the distillery's very own water supply facility was completed. Back in 2011 the decision was made to look for our own water source. In spring 2012, first test drillings were conducted, and in autumn 2012 construction work began. The forest spring provides the distillery with very soft (2d ) and healthy water. It is not only used for the company's drinking water supply, but also for whisky production and dilution. The facility consists of a drilled well with a depth of 41 metres. The water is stored in two elevated tanks, each with a capacity of litres. It is regulated by a special technical facility with a modern computer system.

2 Waldviertler Whisky J.H. Waldviertler Whisky J.H. is not only Austria's first whisky, but a unique creation and brand. Special emphasis was put on creating a new product with its own character, rather than copying a whisky already on the market. Production started at the beginning of Through experience, production was further improved, resulting in a more refined, sophisticated whisky. Five types of Waldviertler Whisky J.H. are produced: Original Rye Whisky J.H. Made from 60% rye and 40% barley malt (41% Vol.) Flavour: Harmonious blend of the two grains; its signature being a light vanilla flavour. Aged in Manhartsberger Sommereiche (Sessile Oak) Rye Whisky is our best-seller. Pure Rye Malt J.H. Made from 100% malted rye (41% Vol.) Flavour: This rye malt whisky is unique in Europe; its mellow sweet honey note evolving from the special malting of the rye, harmonising perfectly with the light vanilla flavour of the Manhartsberger Sommereiche (Sessile Oak). Special Pure Rye Malt Nougat J.H. Made from 100% dark malted rye (41% Vol.) Flavour: The dark roasting of the malt is what gives this whisky its very intensive malty taste with a unique chocolatey nougat note. Aged in Manhartsberger Sommereiche (Sessile Oak). Single Malt J.H. Made from 100% light malted barley (41% Vol.) Flavour: Develops a light, crisp, malty caramel note on the palate. Special Single Malt Karamell J.H. Made from 100% dark malted and roasted barley (41% Vol.) Flavour: Smokey and dry. Very malty with an intensive coffeecaramel note due to the dark roasting.

3 In addition we offer: Single Malt Selection J.H. Made from 100% light malted barley (46% Vol.) Flavour: Develops a light, crisp, malty caramel note on the palate. These bottlings are more aroma-intensive and are aged in the cask ca. 8 years. Special Single Malt Selection J.H. Flavour: Smokey and dry. Very malty with an intensive coffeecaramel note due to the dark roasting. These bottlings are more aroma-intensive and are aged in the cask ca. 8 years. Special Rye Malt Selection J.H. Made from 100% dark malted and roasted rye (46% Vol.) Flavour: The dark roasting of the malt is what gives this whisky its very intensive malty taste with a unique chocolatey nougat note. Aged in Manhartsberger in the cask for 8 years. Special Single Malt Peated J.H. (Limited Botteling) Special Rye Malt Peated J.H. (Limited Botteling) Made from 100% dark malted and roasted barley (46% Vol.) Flavour: Nut and raisin, very malty, intensiv coffee-caramellnotes. taste of peat reminds on smoked bacon, intensiv vanilla-wood-taste. Aged in used wine barrels (Sessile Oak) Made from 100% dark malted and roasted rye (46% Vol.) Flavour: chocolate, nougat, apple. taste of peat reminds on smoked bacon, intensiv vanilla-wood-taste. Aged in used wine barrels (Sessile Oak) Northern Dream J.H. (Roggenwhisky Likör) Rye whisky flavoured with honey, herbs and fruits (36% Vol.) We also offer RARE Selection bottelings. Thisk whisky is capt in different used barrels.

4 The Ageing of Waldviertler Whisky J.H. The barrels are filled three times: A first fill in new barrels is aged for a minimum of 3 to 4 years A second fill is aged in the same casks for ca. 6 years To be filled a third time, the casks must first be taken apart, planed and freshly charred; the whisky is then aged 8 to 12 years After ageing, the whisky is diluted to bottling strength (41% Vol.). It is then matured in an interim cellar to give the whisky and the water time to blend or "marry". Then it is filtered and bottled. For whisky lovers and connoisseurs, we also offer vintage bottlings in cask strength (50-60% Vol.) and selected bottlings (46%). Facts Whisky-Erlebniswelt tours and groups visited Whisky World in 2012, bringing in visitors from Austria and other parts of Europe (Finland, Sicily, Poland, winegrowers from France, etc.). Over 80% of our products are sold on the premises. A second marketing channel is online sales, of which ca. 5% are exports within the EU. The export market is an important core area for future generations that will grow carefully hand-in-hand with the company. Specialist shops and gastronomy are the third sales branch. Among the distributors are well-known specialists and representatives of first-class restaurants. Since the beginning of 2011, Whisky World has been listed as one of Lower Austria's "top excursion destinations" ( A guided tour of Whisky World takes about 90 minutes and includes: Whisky production on three levels with two high capacity spirit stills See the malt mill, malt storage and mash tuns Watch our video "From the Fields of Grain to the Whisky Tumbler" at the Whisky Cinema View the barrel cellar ( liters of whisky) Smell, touch and taste the malt Watch the distilling process in the distillery Taste some samples Whisky-Shop Visit the Whisky Cafe (with its large selection of coffees and pastries made with whisky) An additional highlight is the Fire-Water Garden. Fire and Water Garden: The 7.000sqm Fire and Water Garden has been open to the public since It represents the four elements from which whisky is created: fire, earth, water and air. The garden's focal point is the fire pit, surrounded by water and greenery. Here a fire is lit to celebrate the turn of each of the four seasons.

5 Ringing the fire pit is the Celtic Zodiac that has been laid out according to the four seasons. Near this zodiac is the Celtic Tree of Life symbolising earth and air. Each visitor can find their individual tree and read about its characteristics. For children and toddlers, we have a "Kinder-Garten" and a Druid playground. Completing the Fire and Water Garden is the Whisky Cafe and terrace where a "Whisky-Schmankerl", a special coffee and pastry delicacy, is served. In 2012 we opend our helicopter landing site in the Fire and Water Garden. For more information about special offers at Whisky World, see

6 Facts about whisky The word whisky originates from Gaelic and is an abbreviation of the word usige beatha or usquebough, which later turned into uiskie, and finally whisky. In Latin, whisky was called aqua vitae, meaning water of life Main ingredients Three base ingredients are required for whisky production: water, grain and yeast. These components make the water of life. The most important element of whisky is water. If you don't have water you cannot produce whisky. It should be as soft and low in lime as possible. As for grain, ingredients can be chosen individually. Our distillery uses rye and barley exclusively. Yeast adds character to the whisky it makes it milky, fruity, sometimes bitter or sweet. Production In order to soften the grain it is placed in water for a while. It then starts to germinate (green malt) and the starches are converted into sugar. After a few days, the green malt has to be dried so as to stop the grain's further development. The drying or roasting, respectively, is achieved through hot air. This process is called malting. For the drying, peat can be used as an alternative fuel. This gives a smoky flavour to the whisky. The finished malt is then kibbled and, with the addition of yeast and water, fermented (whole grain mash). The process of fermentation takes about 72 hours and ends with distillation. In Scotland and Ireland, the malt is lautered before fermentation, i.e. the flavouring substances are washed out of the grain with hot water. Barrel storage The last part of whisky production, storage, is prepared outside the distillery building. Of course it is important for the master distiller to choose only the best alcohol, which drips from the stills. The first alcohol to come from the system ( head ), just like the last part ( tail ), contains oils which would spoil the whisky in its maturing process. Only the middle part, the heart of the distillation cycle, is filled into casks, where it ages for 3 to 12 years until fully matured. For barrel production we use local mountain oak (Manhartsberger Sommereiche), giving the whisky a mild vanilla flavour. The whisky is stored in 4-Eimer-Fässer (approx. 225 litres), which are strongly toasted (toasting level 4).

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