The distilling process at distillery Wissels.

In an age of mass manufacturing the claim 'hand made' is oh so rare!

We only use the best ingredients and a healthy dose of respect for our craft. Only then one can make such delicious authentic products. This is not marketing talk, but the only real truth.
Everything starts with the natural grain. Top quality of course and ... ground in the distillery.
Then begins the work of the master distiller. Very carefully the grinding is added to the hot water and later mixed with the malt. Mother Nature does the rest: the starch is converted into maltosugar.
At the right moment, the mixture goes into the fermentation tank where the appropriate the yeast strain is added to convert the maltosugar into alcohol and carbon dioxide. Only when the fermentation is conducted properly, the actual extraction of the malt wine begin.
"Heads and tails" (the start and ending of the distillation) are irrevocably separated so that only the "heart" remains. A question of measure and inspection, where the craftsmanship of the master distillers nose is severely tested.
But it doesn’t end here. Excise duty comes to get their part of the cake: the content and quantity are rigorously measured, and the new alcohol is put into oak 'Limousin' casks and put into a aging cellar. There the spirit receives his characteristic color and flavor. How this natural flavor gets its full value, without damaging the delicate grain flavor, is a secret that we ourselves do not give away. Not even after a few good drinks. At Wissels distillery quality prevails over quantity.