By Sabine Klier
Whiskey (English) or Whiskey (Irish/American): The word whiskey was first mentioned in 1736 and means “water of life”. An overview of the distilleries in the region.
► The Glina whiskey distillery from Werder/Havel pumps its water from its own 86 meter deep Elisabeth spring. Master distiller Michael Schultz (photo above) produces the whiskey from rye and barley only from his own fields.
► The family-run company Old Sandhill Whiskey Distillerye in Bad Belzig has been producing its single malt whiskey “Old Sandhill” since 2012. Barley malt and water from the Hoher Fläming Nature Park are used in the production process. The maturing storage of at least five years takes place in specially developed clay rooms.
► The Prussian whiskey distillery from Uckermmark has been processing organically grown barley malt since 2013. The Prussian Whiskey Organic is one of the few single malts worldwide in organic quality and is available as a single cask bottling at cask strength.
► On the Schlossgut Altlandsberg has been brewed since 1659, whiskey only since 2019. The Sozietätsbrauerei und Brennerei Altlandsberg AG has taken the Scottish distilleries as a model – the shop has preliminary stages (baby whiskeys): “White Dog”, the pure malt brandy before it comes into the oak barrel — and “Yellow Dog,” which was in the cask for a year.
► The grain for the Mammoth Whiskey the Grumsin distillery in Angermünde comes from old, recultivated local varieties. The trademark of the distillery is a mammoth. A reminiscence of the landscape shaped by the Ice Age. Managing Director Thomas Blattlein stores his whiskey in the vaulted cellar.