From the Producer:
The Freimeisterkollektiv is a merger of individualists – a joining of independent distillers and leading bartenders. In order to take back the spirits market from global corporations, we propose a new way to taste and fresh, contemporary marketing channels.
In the United States, rye was the most popular whiskey before it was ousted by bourbon. The tradition of using rye for whiskey production dates back to Eastern European and German immigrants. Originally, people were shaking or stirring cocktails like Manhattan, Whiskey Sour or Old Fashioned with rye whiskey, resulting in much drier versions.
Ingredients:
75% rye 25 % malted barley
PREPARATION:
Rüdiger Sasse’s Straight Rye Whiskey quotes American tradition and reinterprets it with regional Ingrediens from Münsterland. For saccharification he uses 25 percent malted barley. Sasse dispenses corn which is used in most American rye whiskeys. With a high rye content of 75 percent, it achieves a very dry touch.
The low wine (first run) is distilled in a column still (patent still) and the middle cut in a copper pot-still from 1880.
This rye whiskey was aged between five and eleven years, exclusively in barrels of American white oak, which were medium toasted. Rüdiger Sasse has also devoted a great deal of attention to the design of his drum storage, so that seasonal temperature differences, which have a positive effect on the maturing of spirits, are enhanced by a sophisticated natural ventilation system.
RÜDIGER SASSE
Distiller | Schöppingen, Münsterland
The distillery in the municipality Schöppingen, Münsterland has been the family of Rüdiger Sasse for 15th generations. It was first mentioned in documents in 1707. The history started in a brewery with a tavern, where the unused beer was distilled. Under the direction of Franz Anton Sasse, the distillery was modernized in 1885 according to new technical developments. In 1972, the company premises in the village center of Schöpping became too small, followed by relocation and new construction. After the death of Theo Sasse in 1976, his son Ernst realigned the farm and began specializing in grain brandy aged in barrels. In the 80s, the distillery is stopped.
When Rüdiger Sasse takes over the business from his father, he wants to build on the passion of his grandfather and builds a historic distillery in 2004. Since then he distills high-quality spirits from different cereals. Rüdiger Sasse is one of the pioneers responsible for a qualitative turnaround in Germans Kornbrand. His enthusiasm for the craft has been rewarded several times. His barreled grain spirit was honored as the best whiskey in continental Europe at the 2010 International Wine and Spirits Competition in London. And since 2017, the distillery Sasse belongs to the exquisite circle, which was awarded the title World Class Distillery at the prestigious World Spirits Awards (WSA) for three consecutive years.