SLYRS Bavarian Whisky
PROOF THAT GREAT SINGLE MALT DOESN’T STOP AT SCOTLAND
THE BAVARIAN ORIGINAL
SLYRS began by asking a simple question: why shouldn’t great single malt come from Bavaria?
The answer now sits in the glass.
This is whisky with proper provenance and more than 25 years of history behind it. It is made from Bavarian barley and Alpine spring water, distilled beside Lake Schliersee and matured with the confidence of a distillery that no longer needs to prove German whisky belongs.
We chose SLYRS because it offers something increasingly rare: a genuinely different whisky story backed by substance. The location is real. The craft is serious. The history has been earned. And the liquid makes a compelling case for looking beyond the countries that have traditionally dominated the category.
Great single malt does not stop at Scotland.
In Bavaria, it is only getting started.
We are proud to partner with SLYRS, one of the pioneers of German whisky.
Made beside Lake Schliersee in the Bavarian Alps, SLYRS uses local barley, mountain spring water and more than 25 years of whisky-making experience. It may have been inspired by Scotland, but it has never tried to copy it.
This is German single malt. More specifically, it is Bavarian single malt. And very good it is too.
That is precisely why we like it.
WHY WE CHOSE SLYRS
Germany is famous for many things. Whisky is not yet one of them.
That is part of what drew us to SLYRS. It gives people something new to discover, but the story is backed by proper history, a clear sense of place and whisky that deserves to be taken seriously.
SLYRS began distilling in 1999, before German whisky had much of an audience. Since then, it has helped build the category rather than simply joining it.
It also knows exactly where it comes from. The barley is Bavarian. The water comes from the Schliersee Alps. The whisky is distilled and matured beside the lake, with the surrounding landscape shaping everything from the ingredients to the character of the finished spirit.
The location starts the conversation. The whisky does the rest.
THE BET on
bavaria
The idea for SLYRS began during a trip to Scotland in 1994.
Brewer and master distiller Florian Stetter saw plenty that reminded him of Bavaria: mountains, clean air, clear water and a strong tradition of making things properly. He became convinced that Bavaria had everything needed to produce a great single malt.
Not everyone agreed. A crate of wheat beer was bet on it.
Florian distilled the first SLYRS spirit in 1999. The first 1,600 bottles followed three years later and sold out within days.
The bet had been won. German whisky had a new name. (slyrs.com)
GERMAN WHISKY. from the alps
SLYRS is made slowly, distilled in copper and matured in oak to create a generous style with fruit, malt, vanilla, caramel and warm spice.
Some casks go even further up in the world. The SLYRS Mountain Edition matures at 1,501 metres on the Stümpfling mountain, where the changing Alpine temperatures encourage the whisky and wood to work harder together.
It is a brilliant detail, but it also says something bigger about the brand. The Alps are not decoration. They belong in the story.
We chose SLYRS because it offers a different view of single malt. One with real history behind it and Bavaria running all the way through it.
Germany might not be the first place people think of when they think of whisky.
After a glass of SLYRS, it may well be the second.
DESIGNED FOR
DISCOVERY
SLYRS gives bartenders and whisky drinkers a story they may not already know.
That is increasingly valuable. Many back bars carry excellent whiskies, but far fewer offer a genuine first. SLYRS opens a different conversation. Not another region of Scotland or another familiar cask finish, but a chance to introduce someone to Bavarian single malt.
The story gets people interested. The whisky brings them back.
Across the range, there is a recognisable SLYRS character: ripe fruit, malt, vanilla, caramel and warm spice. Some expressions are soft and approachable; others show more oak, smoke or influence from the finishing cask. It gives bars room to introduce the brand with an accessible dram and then take customers further.
It also works beyond the neat pour. SLYRS has the structure for classic whisky serves and cocktails, but there is no need to overwork it. Good ice, a well-chosen highball or a carefully made Old Fashioned is often enough. The Bavarian identity does the rest.
