In the heart of the Harz Mountains, where emperors once traversed the rugged terrain on paths etched into history, a new kind of legacy is being written - not in stone, but in smoke and spirit. Hercynian Distilling Co. has emerged as a beacon of innovation, daring to defy convention with a whisky that does not merely nod to tradition but reconstructs it with its own raw materials, terroir, and tenacity.
Hercynian Emperor’s Way German Single Malt is an expression that commands attention. It is not a mere dram, but a declaration - a whisky that forges its own path, much like the emperors who once traversed the very landscapes from which it was born. While peat has long been the domain of Scotland, an elemental force woven into the DNA of Islay and the Highlands, Hercynian Distilling has unearthed something different: a German peat, distinct and untamed, drawn from the forests and bogs of their own land. This is not borrowed heritage; it is a reclamation, a reinvention, and a testament to the power of place.
The result is a whisky of paradoxes: fire and finesse, wilderness and refinement, history and revolution. The deep sherry cask influence wraps itself around the peat’s smoky core like a velvet cloak on a battle-hardened warrior, lending layers of dark fruit, spice, and an almost ecclesiastical richness - like an ancient cathedral steeped in incense and candlewax. Each sip unravels a story: the roar of a distant bonfire in the crisp mountain air, the whisper of fallen leaves crushed beneath a traveler’s boot, the lingering resonance of oak and shadowed halls. The finish is not simply long; it is eternal, like the fading embers of a fire that refuses to be extinguished.
Compelled by the boldness of Emperor’s Way, we sought to delve deeper. What inspires a distillery to not merely emulate, but innovate? How does one capture the soul of a region not through folklore alone, but through the very elements that shape its whisky - its soil, its smoke, its casks, its climate?
To answer these questions, we sat down with Anna Buchholz, Head Distiller of Hercynian Distilling Co., whose craft and vision have transformed the landscape of German whisky.
In this conversation, we explore the alchemy of smoke and sherry, the philosophy of terroir-driven whisky-making, and the relentless pursuit of character and complexity. From the forgotten pathways of emperors to the cutting edge of distillation, join us as we uncover the story behind one of Germany’s most audacious whisky producers.
From an unnamed project in a medieval forge to an award-winning distillery, the journey of Hercynian Single Malt is as layered as its whisky. How has the brand’s identity evolved alongside its distillation techniques?
Anna Bucholz: We have always tried to distill whisky as traditionally as possible. While we haven't taken an "advertorial" approach to crafting a brand identity, we've always been very local and product-driven.
Of course, over the years, we have become more professional, discovered more about the historical heritage of our region, and sought to use old or historical names for our malts as well as our distillery. (Hercynia is the Latinized name for the Harz Mountains/region.)
Whisky is a storyteller, and the Harz Mountains have centuries of history behind them. How do the region's natural elements influence the character of your single malt?
Anna Bucholz: Our whisky is mainly shaped by two key ingredients:
Water – We source our water from a local spring just 500 meters from the distillery grounds. It is very soft water (almost 0 degrees of hardness) with a silky texture, which ensures a very mild new-make spirit and whisky.
Local barley – We source our barley locally; last year's harvest came from within a 10-mile radius. We aim for historical crop varieties with more protein and slightly less starch. These types of barley yield a new-make spirit with greater complexity, maltier character, and sometimes a nuttier profile.
Of course, the fresh, clean air is also very important. Zorge was once a "Luftkurort," meaning a climatic spa town, surrounded by forests. In fact, instead of distillery cats roaming our yard, we have two distillery foxes hunting for mice.
With names like ‘Willowburn’ and ‘Emperor’s Way,’ there’s a poetic elegance to your releases. How do you balance tradition with the art of storytelling in whisky branding?
Anna Bucholz: First of all, thank you!
All of our whisky names are inspired by local places where our distillery or warehouses are located:
Elsburn – Named after the valley of the river Els, where our distillery is situated.
Willowburn – Derived from "Wieda," meaning "river of the willows," which is where the spiritual home of Hercynian distilling, the old forge, is located.
The Alrik – "Alrik" is the medieval name for the neighboring town of Ellrich, derived from "Alarik" or "Alrike," meaning "row of alders." This malt is made with 100% wood-smoked malt, kilned over beech and alder fires.
Emperor's Way – Named after the historical "Kaiserweg" (Emperor’s Way), a mountain crossing that connected the Imperial Abbey of Walkenried with the city of Goslar (Kaiserpfalz, the Imperial Palace). The route passes through the peat bogs around Torfhaus ("peat house"), making it the perfect name for our peated whisky.
For us, it's less about storytelling and more about naming the places that surround our distillery. But of course, the historical tradition is fascinating—the monks of the nearby Imperial Abbey of Walkenried (who built our spiritual home, the old forge, in 1250) began distilling aqua vitae spirit in the early 1300s. Naturally, they used malted barley, as no other crop or fruit could grow in the medieval climate.
Golden Promise, Concerto, beech, alder, German peat—your ingredient list reads like a masterclass in terroir-driven whisky-making. What led you to this particular combination of barley and smoke sources?
Anna Bucholz: History and tradition. We've always aimed for a very traditional approach while striving to be as sustainable as possible.
We use historical barley varieties because they grow better here.
We incorporate wood-smoking techniques for some of our malts.
We source German peat from about 60 miles away (since the Upper Harz Mountain peat lies in a nature reserve, the Nationalpark Harz).
Our stills are directly wood-fired using local firewood.
Your fermentation time varies between 96 and 144 hours, longer than many distilleries. What distinct characteristics does this extended fermentation impart to the new-make spirit?
Anna Bucholz: A broader and more complex flavor profile. Instead of just green apple, malt, and banana notes, we develop flavors of flowers, freshly cut grass, nuts, pineapple, peaches, red berries, ripe banana, and mango.
This long fermentation is especially beneficial for our peated and wood-smoked new-makes, giving them an exceptionally rich and layered flavor profile.
Using French oak washbacks is an uncommon choice. Have you observed any subtle influences from the wood on fermentation compared to stainless steel?
Anna Bucholz: Maybe there are additional flavors, maybe not. Since we haven't experimented with other wooden washbacks like Siberian larch or Oregon pine, we can't say for sure. But compared to stainless steel, French oak creates a microbiological "sourdough" effect – beneficial microbes carry over from fermentation to fermentation, contributing to a unique profile.
We primarily chose French oak for its durability and lower transport footprint compared to Siberian larch or Douglas fir.
With a 0.8-ton full lauter mash tun and just one batch per day, your approach is far from high-volume efficiency. What’s the biggest advantage of this deliberate, small-scale production?
Anna Bucholz: Actually, we only use half a ton of malted barley per day and operate just four days a week!
The biggest advantage is flexibility. If we want to tweak something, we can do it the next day. We can work closely with local farmers, select only the finest casks, and, most importantly, remain family-owned and operated. We function more like working friends and cousins, rather than just numbers.
Your distillation setup features both ascending and descending lyne arms on different stills. How does this configuration shape the spirit's profile, and what nuances do you aim to capture?
Anna Bucholz:
Our two wash stills have slightly ascending lyne arms with large boil balls, producing more powerful low wines at 22-24% ABV.
Our low wines still has a slightly descending lyne arm with a smaller boil ball to retain maximum flavor. This results in a fruity yet slightly oily new-make spirit at around 69-70% ABV.
60% Sherry casks, 10% Malaga, 10% Port, and a kaleidoscope of others—including Amarone and Tokaji. How do you approach cask selection to maintain a signature style amid such diversity?
Anna Bucholz: We don’t aim for a "classic malt," though we can create one when desired. For example, Elsburn - The Harz is our classic-style whisky, aged in 85-90% sherry casks, with the remainder in first-fill bourbon casks.
Our approach is cask-driven, like in the olden days. We use 90% of our casks only once, and 10% a second time. Since every cask is unique, we often release special editions or single casks, with every second bottle being cask strength.
All of our whisky is natural color and non-chill filtered.
Single malt whisky is often described as a ‘slow art.’ If you could travel forward 50 years and taste a Hercynian whisky from 2075, what qualities would you hope to find in the glass?
Anna Bucholz: As I plan to be around for the next 40-50 years, hopefully the same!
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Words and questions by AW.
Answers by Anna Buchholz.
Photos courtesy of Hercynian Distilling.