On Saturday (December 5) not only the Krampus is on the way, it’s also the World Soil Day,which sets a sign for the importance of the natural resource “soil”. We currently grow our grains on clay or gravel, including rare raw grains such as Emmer or Schlägler rye.
For the best fertility of the soil, it is essential to change crop rotation in the fields of our organic farming every year. In order to process our soils as gently as possible, we use a special peeling flight from Spain, which does not dig up valuable humus, but builds it up. Several times a year we plough to prevent weeds from thriving. As fertilization we use only our schlempe, a residual substance in the production of distillate.
Our cultivation bears fruit, because apart from the high quality of our raw materials, regular studies show that we have a very high soil activity, i.e. a variety of earthworms and other soil organisms. Another important aspect is the cultivation of Miscanthus as heating material for our boilers. The sloping leaves have also been shown to contribute to the structure of humus.
Our whisky barrel warehouse
With our whiskies we don’t let ourselves be stressed, but give them a lot of time to mature.
In the baroque vaulted cellar of the Stift Seitestetten, perfect conditions prevail for this: constant temperature, uniform humidity and no vibrations.
“Once upon a time, the vaulted cellar was used for the storage of our wine. The synergy with the Farthofer distillery gives the empty cellar its function,” says Abbot Petrus Pilsinger from Seitestetten Abbey.
Our warehouse is currently being set up in the Stiftskeller. With our Farthofer Homestory you can accompany Josef to the whisky warehouse, where our whiskies rest in used Mostello, rum, beer, fruit brandy or brandy barrels.