World Soil Day

This Saturday (5th December) it's not only Krampus who's out and about – it's also World Soil Day, a day to highlight the importance of soil as a natural resource. We currently grow our own grain on clay and gravel soils, including rare ancient grains such as emmer wheat and Schlägler rye.

For the best soil fertility, it is essential to rotate crops every year across the fields of our organic farming operation. To work our soils as gently as possible, we use a special peeling plough from Spain that builds up precious humus rather than burying it. We plough several times a year to keep weeds from taking hold. For fertilisation, we use exclusively our spent wash – a by-product of the distillate production process.

Our approach is bearing fruit: beyond the outstanding quality of our raw materials, regular soil analyses show that we have very high soil activity – meaning an abundance of earthworms and other soil organisms. Another important aspect is the cultivation of Miscanthus as a fuel for our distilling kettles. The falling leaves also demonstrably contribute to humus build-up.

Blog Tag des Bodens - Destillerie Farthofer

Our Whisky Barrel Store

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With our whiskies, we don't rush things — we give them plenty of time to mature. The baroque vaulted cellar of Stift Seitenstetten provides perfect conditionsfor this: a consistent temperature, steady humidity, and absolutely no vibrations.

"The vaulted cellar was once used to store our altar wine. The synergy with Destillerie Farthofer gives the empty cellar back its purpose," says Abbot Petrus Pilsinger of Stift Seitenstetten.

Our stock in the abbey cellar is currently being built up. In our Farthofer Homestoryyou can join Josef on a visit to the whisky warehouse, where our whiskies rest in previously used Mostello, rum, beer, fruit brandy, and wine brandy casks.

Did you know? There is also the option of an exclusive cask subscription for those interested. Send us an email at office@destillerie-farthofer.at.

Recipe ideas to try at home

Whisky Sauce

Pork chops and beef steaks are a firm favourite over the festive season. Instead of a classic roast or steak sauce, you simply have to give our whisky sauce a try.

To make it, sauté a chopped onion and 2 small finely sliced yellow carrots briefly in the roasting juices. Dust with a little flour and deglaze with our whisky from the strong beer cask. Add clear vegetable stock (approx. 250 ml), stir in a few peppercorns, and blend in a cup of sour cream.

Fried potatoes are the perfect side dish for the sauce, and as a topping we recommend our Knabbermalz combined with roasted onions. Enjoy cooking this at home!

Cocktail-Tipp: Kürbis-Martini - Destillerie Farthofer

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