Transparency I: The Soils
On clay and gravel soils, Josef Farthofer currently grows six varieties of grain himself, including rare ancient grains such as emmer, Schlägler Roggen and spelt. To maintain maximum soil fertility, it is essential to rotate the grain variety in his organic farming fields every year: nutrient-depleting crops follow nutrient-replenishing ones, summer grains follow winter grains. In his search for the most gentle way to work the soil, Farthofer found his answer in the hot and dry landscapes of Spain. There he discovered a peeling plough that tills very shallowly, building up valuable humus rather than burying it. This is particularly important in Spain, where precious soil moisture must not be allowed to evaporate further through surface tillage.
Farthofer ploughs his fields several times a year, mechanically preventing weed roots from flourishing with consistent regularity. Only the purest natural inputs touch his soils. The by-products of distillate production — the stillage — are used as a valuable fertiliser for the fields. Soil quality is tested annually, and it has been confirmed that ever-increasing levels of humus have been built up through this carefully considered farming approach. The use of effective microorganisms and maintaining a constantly covered soil (cover cropping) also contribute to a living, healthy earth. Over recent years, a demonstrably high level of soil activity has been recorded — evidenced by a wealth of earthworms and other soil organisms.
Transparency II: The Grain Varieties
Josef Farthofer currently grows six grain varieties on his 45-hectare organic farm in Biberbach in the Mostviertel, with a particular focus on rare ancient grains. Emmer, for example, is also sold as grain rice in the Mostelleria.
Naked barley (barley is the classic whisky grain)
Schlägler Roggen
Brauweizen Hermann
Brewing barley
Emmer
Naked oats
Waldstaudekorn, spelt and maize are sourced from fellow farmers.
Transparency III: The Water
The Farthofers are fortunate to own a granite spring source, located 30 kilometres from the distillery. The freshness and clarity of this Mühlviertel water is essential to the flavour and softness on the palate of Farthofer whiskies: while drinking water in the Amstetten region can reach a hardness of up to 23 °dH (German hardness degrees), the granite spring water has a gentle 2 °dH. Josef regularly draws fresh spring water for his spirits.
Transparency IV: The Malt
Since autumn 2018, Josef Farthofer has been producing his own malt right at the distillery — made possible by the acquisition of a dedicated malting house. Whisky lovers can choose between unmalted grain (grain whisky) or malted grain (malt whisky). The former tastes grainier and crisper, while malt whiskies tend to offer sweeter or chocolatey aromas.
Transparency V: The Distillation
Josef Farthofer distils the grain mash in his high-quality copper still. The raw distillate — new make, or white dog — comes off the still at 75–80% alcohol. It is then reduced with ancient rock water to
55–65% before it goes into the cask.
Transparency VI: Into the Cask
The type of wood, the cask size and the toasting level all play a decisive role in whisky production, as these factors have a profound influence on flavour. Unlike wine or fruit brandies, the weather conditions that shaped the raw ingredient (grain) are not perceptible in the finished whisky — the effects of malting and maturation are simply too dominant.
At Farthofers, five different cask types are available:
Brandy casks made from French oak
Strong beer casks
French oak
Rum Casks
Mostello Casks
It wouldn't be Josef Farthofer if he didn't roll up his sleeves alongside his team — even when it comes to the casks. The casks are disassembled at the distillery, planed smooth, and burned out over a fire basket (= toasted, charred) before being reassembled. Up to eight casks are completed in a single day.
Transparency VII: Maturation
The length of maturation is of particular importance for whiskies. Farthofer whiskies mature for a minimum of three years in the cellars of the listed Mostelleria. A wide variety of previously used oak casks are employed in this process.
Transparency VIII: The Finish
Through collaborations with various breweries, Mostello and whisky casks are filled with strong beer and then returned to Farthofer. These casks ultimately serve as the finish for Farthofer whiskies.
Transparency IX: Subscription
When Doris and Josef Farthofer first began experimenting with whiskies in 2007, even they were a little surprised to find that the first batches sold out immediately. What started as a playful spirit of experimentation grew into serious business in 2018, with the opening of their own malting house.
Whisky lovers can now even subscribe for entire casks, a dedicated whisky customer club is in the pipeline, and the Mostelleria warmly welcomes aficionados for whisky guided tours.
Transparency X: What We Leave Out
Just as with fine wine, the grain spirits at Farthofer's are not pumped but instead drawn gently using a specialised air-lift device. To preserve the full flavour of the spirits, Josef Farthofer merely sediments his whiskies — he does not filter them. Something else you won't find at Farthofer's is the legally permitted addition of caramel colouring. Every shade and hue in their whiskies is genuine, derived exclusively from maturation in oak casks.
