The house of Ziegler has been distilling fine spirits for almost 150 years. To make our whisky, barley is malted at a centuries-old private brewery from our region that then prepares the mash according to our instructions. After double distillation we put the heart of the spirits into barrels to mature. The character of a whisky is determined by climatic and natural influences. Our region, Lower Franconia, has a micro-climate like that of the Mediterranean. Sandstone which stores heat and the valley of the neighbouring river Main ensure mild winters and high average annual temperatures. The influence of maturing in barrels is even more important. The main maturation takes place in oak or chestnut barrels from France, which are lightly toasted. Ventilators circulate the air around the barrels in our cellars and allow the scents of fruit blossom and hay meadows to penetrate the pores of the wood. This gives our whisky a floral note in addition to a pronounced biscuit flavour. For post-maturation we fill our whisky into Bourbon barrels. Finally the whisky is reduced to its drinking strength of 43% by adding water from our own springs.