Yesterday we had a first. We pulled our very first homemade malt bread out of the oven. First, we browsed through recipes. We found what we were looking for in Roswitha Huber's wonderful book Gutes Brot. Genuss und Lebensfreude mit einer einfachen Delikatesse. Then we got to grinding. Emmer grain, to be precise. We selected the malt (freshly malted rye malt), kneaded the dough, and finally slid it into the oven.
As incredibly proud as we are of our first malt bread (and as much as we savoured every single bite of it) — we somehow have the feeling that our strengths lie elsewhere. In distilling, to be exact. Which is why we keep thinking of Georg Öfferl and his quick, skilled baker's hands — into which we'd love to place our malt from now on. Georg, give us a call!
Before the malt bread: the malting house
We'd also love to take you on a personal guided tour of our operation and our Mälzerei. Afterwards, you're welcome to taste our whiskies and our malt bread in the MOSTELLERIA. For more information about our guided tours, please give us a quick call at +43 (0) 74 75 / 53 674.
We look forward to seeing you!
