Our own malting
Historically, breweries and whisky distilleries have always been self-deprecation. But the increasing industrialization in the middle of the 19th century separated the production of malt, beer and distillates.
Today, only a few large distilleries operate their own malting plant, and the grain germination has become a detached, independent trade. Farthofer’s malt drum has a capacity of two tons, which is small. But depending on the type of grain, the Mostviertler also makes only a total of 300 and 5000 bottles of whisky.