Production places

Connections to water sources, peat places, maltings, cooperages, warehouses and maturation sites. Uncertain connections are labelled.

No documented production places are linked to this distillery yet.

Weidmann & Groh

Origin and foundation: At Weidmann's farm in Ockstadt, a distillery was built in 1986 by Reiner Weidmann to refine the local fruit harvest.
First products and development: The first Obstbrand left the distillation in 1988; later the distillery was expanded to also perform Lohnbrennerei (distilling tasks for others), and the distillery equipment was progressively upgraded.
Structural changes: In 2008 Norman Groh began his career in the company and founded Weidmann & Groh GbR; he has since led the company.
Ownership and name: After Reiner Weidmann's early death in 2019, the company was transformed into a sole proprietorship led by Norman Groh.
Collaboration and network: Weidmann & Groh is a member of Weatherauer Landgenuss (association of producers and restaurateurs in Wetterau).
Contemporary focus: The company claims to work with quality products through decades of experience and ongoing development.

Production philosophy: Quality is central; only healthy, fully ripe fruits are used; distillation is performed as gently as possible and only the heart of the distillate is used.
Fruit and raw materials: The fruits come from Streuobstwiesen and Obstanlagen in the Wetterau region; harvest takes place from July to November.
Manufacturing process: Harvest → first mash (the fruits are hand-sorted, chopped and filled into casks) → fermentation in 4–6 weeks → distillation in their own distillery → aging in stainless steel casks, glass carboys and wooden casks; the distillation is described as the Art of Distilling.
Specific whisky production note: Wetterau Whisky is produced from local barley (heimische Gerste) and brewed as part of the local raw material base.
Production capacity: Not specified in the available texts.

Wetterau Whisky: Produced in the Wetterau region from homegrown barley and locally sourced grain; described as distilled in their own distillery and tied to Wetterau as the grain basket of Hesse.
Special note: Other whisky ranges are not explicitly mentioned in the available texts; therefore Wetterau Whisky is the only whisky mentioned in the presented material.

No specific tasting notes for Wetterau Whisky are given in the available texts. (Not included here, as notes are not described in the source.)

Membership and collaboration: Weidmann & Groh is a member of Wetterauer Landgenuss (news post).
Annual activities and seasons: The text mentions opening hours and the possibility for gift purchases in December/January (Christmas/New Year preparations) as well as a short winter break and reopening in January 2026.
Product range and availability: Online and retail addresses are mentioned (Was Regionales-partnershop and local stores), and the products are sold through REWE and other stores in selected areas.

Quality and craftsmanship: Repeated statements that an excellent product requires excellent raw materials and quality-oriented handling.
Long-term thinking and patience: The quote Whisky herstellt, lernt Geduld zu haben highlights patience and the longer journey in whisky production.
Prudent management of nature's gifts: Focus on following nature's cycle and using fruits throughout their growing periods with respect for God's creation.
Innovation and development: Emphasizes quality, craftsmanship and continuous improvement in all processes and products (fruit-based spirits and alcoholic products including whisky).

Note: The above summary is based solely on the texts provided by Weidmann & Groh and contains no assumptions beyond the text.