Faude feine Brände

Faude feine Brände – Résumé for whisky enthusiasts and potential investors

History

• Foundation year and origin: 2006, Faude feine Brände was founded in Bötzingen near Kaiserstuhl in Baden (Germany). Florian Faude, a trained vintner, renewed interest in regional fruit varieties and began bottling his passion without compromise.

• Development: The development is described as a move from fruit brandies to a broad range of fruit-distilled products and later whisky/grain production. The homeland and region (Kaiserstuhl/Baden) are mentioned as the core of the company’s identity and production. The text hints at continued growth and recognition in press coverage and updates.

Production

• Production focus and methods: Faude combines craft with modern techniques and uses fruit-, grain-, and botanically based products. For whisky, a hybrid distillation process is used (a combination of pot still and Feinbrand-column distillation) to create complex full-bodied products.

• Annual production and raw materials: Production relies on locally produced raw materials from the Kaiserstuhl area and surrounding agriculture. 100% regional ingredients are used in the whisky production (for example rye and wheat for whisky; grain crops from local farms).

• Unique techniques:

• Hybrid distillation process for whisky (combination of pot still and column distillation).

• Raw fruit mash for whisky from Rye and Weizen (wheat), milled locally and fermented at specified temperatures.

• Temporary aging in new American white oak and/or European oak barrels for at least 3 years for the whisky products.

• Corn and Rye are treated differently: Straight Rye and Double Grain aged at least 3 years in new/used American oak barrels; Korn aged in stainless steel vessels, yielding a clean, honest, and characterful grain experience with clear yeast and banana notes.

• Aged and unfiltered: The products are often produced without filtration, and aging time plus cask choice give a distinct wood and malt structure in the whisky.

Whisky products

• Faude Whisky – Rye + Wheat

• Price: 50.00 EUR for 0.7 L (price per liter 71.43 EUR)

• Description: Rye- and wheat-based whisky distillate, aged at least 3 years in new American white oak barrels. Marketed as ‘Straight Whisky’ with a focus on the region’s raw materials and craftsmanship.

• Faude Whisky – Straight Rye

• Price: 55.00 EUR for 0.7 L (price per liter 78.57 EUR)

• ABV: 48% vol.

• Description: Pure Straight Rye, strongly influenced by rye with an intense, complex aroma and flavor; aged at least 3 years in new American white oak barrels; notes of warmly spiced and rustic body; hint of coffee, caramel and a touch of mint.

• Faude Whisky – Korn

• Price: 35.00 EUR for 0.7 L (price per liter 50.00 EUR)

• ABV: 40% vol.

• Description: 100% wheat distillate (grain spirit) without wood aging; aged at least 6 months in stainless steel vessels, providing a clean, honest, and characterful grain experience with clear yeast and banana notes.

Note: The assortment focuses primarily on whisky variants known from Faude: Rye + Wheat, Straight Rye and Korn. More products and gift boxes exist under Faude’s other categories, but are not whisky.

Tasting notes

• Faude Whisky – Straight Rye

• Characteristics: Intense and complex nose and palate; full-bodied, spicy and rustic; a warm sweetness; notes of dark sourdough bread in the tone; occasional notes of coffee, caramel and a surprising mint twist.

• Faude Whisky – Korn

• Characteristics: Clear wheat distillate without wood aging; yeast- and banana-like memories; a clean and honest grain experience; presents refined notes of wheat and fresh bread.

• Faude Whisky – Rye + Wheat

• Notes in the description focus on aging and regional raw material selection; specific tasting notes are not highlighted in the text, but the production signals a complex, woody and malty profile resulting from at least 3 years in American/oaked barrels.

Events and news

• News section (examples):

• 01.11.2024: “The bittersweet Italian classic from Kaiserstuhl” – Faude launches Wermut (vermouth) with four years of maturation, regional Kaiserstuhl, Burgundian grape varieties and homegrown herbs; recommended as an aperitif and in cocktails.

• 15.12.2023: “Vintage 2021” – Presentation of tasting notes for a 21-vintage cuvée with apples, Mirabelle, pear and other fruit notes, including perlage and tannin finish.

• General mention of tastings and updates in the NEWS section (such as “Viva la Revolución: Rum meets Raspberry” and other Spirit/Geist campaigns).

• Note: Distillery stays or concrete visits are mentioned on the contact page (appointment needed), but there are no detailed updates about distillery visits in the text.

Company philosophy and values

• Foundation and approach: Faude feine Brände is described as a company that puts fruit at the center and works “from tree to glass” to preserve the fruits’ natural aroma and flavor.

• Quality and craftsmanship: Focus on quality fruit from its own Bötzingen locations and regional growers; handpicking and carefully selected varieties (e.g., Damson, Zibärtle, Mirabelle, Rubinette, etc.); long aging and storage in selected barrels to achieve depth and complexity.

• Innovation and storytelling: The product range spans fruit brandies, spirits and liqueurs to sparkling drinks and whisky, all with a narrative of regional connections and old-school craft blended with modern distilling techniques. A steady emphasis on creating “new interpretations of classics” and letting nature’s raw materials be the starting point.

• Responsibility and authenticity: Product descriptions emphasize the use of regional ingredients, small batches, and short lead times, supporting the company’s profile as a regional, craft-driven producer with dedication to quality and origin.

Note: The text expands across Faude’s universe of products and news; some details (such as specific vintages for whisky and precise tasting notes for Rye+Wheat) remain partially stated, reflecting the information available in the provided material.