Hausberg Single Malt Whiskey for Collectors and Connoisseurs—the second cask has arrived!

Experts and collectors in the whiskey market have been waiting since the summer of 2025 for the second cask #19 of Hausberg Whiskey Single Malt, with a robust alcohol content of 47 percent by volume. The 300 bottles from the first cask #471 sold out completely in the summer of 2025 after just four weeks, BEFORE the small family-owned company could even launch its distributor campaign.

The second cask, #19, has again been classically aged for six years in an ex-bourbon cask. The cask matured in the Sauerland region at the Märkische Spezialitätenbrennerei Hagen, where it was stored in a cave at consistent temperatures and high humidity to enhance its aroma.

Here, the whiskey blends particularly gently with the water that the cask absorbs from the ambient humidity. The alcohol content slowly decreases year by year from about 65% to approximately 55%. Finally, it is diluted to drinking strength using exceptionally soft rock spring water from the Sauerland region. The spring emerges directly behind the distillery from the greywacke rock and is shared with the local brewery through a producers’ cooperative.

Semi-annual tasting of Hausberg Whisky in the cave

All half-liter bottles of Hausberg Whisky are numbered by hand and labeled with the cask number and bottling year. Collectors are already paying significantly more for bottles from the first cask than the RRP of €65 a year ago. The half-liter bottles from the second cask are also available for €64.90. Should the alcohol tax in Germany be increased, as is currently being discussed in political circles, the recommended retail price for this high-quality product will rise by five to ten euros. If this outstanding whiskey is still missing from your collection or bar, you should act fast.

Bottle of Hausberg Single Malt Whisky with a Gold Medal from Falstaff Magazine

In the whisky community, Hausberg Spirituosen GmbH is known as an “independent bottler .” However, the company produces each whisky according to its own specifications and develops its own unique mash bills for this purpose. They use regional barley varieties, the same kind often found in craft beer, for example. This barley is mashed and fermented with special pure-culture yeasts in large fermentation vats (washbacks).

In an initial distillation run, the solids are first separated from the alcohol and water. This first distillate is then distilled a second time to produce the young, unaged whiskey. This “New Make” or “Moonshiner” is very fresh but already exhibits distinct sensory notes derived from the malt, the fermentation process, and fermentation byproducts. In 2025, several casks of New Make were produced in this way, which are now aging in casks from very small, exclusive French and Portuguese wine-growing regions.

Since a large portion of the European cask trade is traditionally conducted through the Bordeaux and Champagne regions, Hausberg Whisky collaborates with cooperages in southern France to select the best cask for each specific project. Here, barrels are not ordered from a catalog but are sourced and evaluated on a project-by-project basis.

This meticulous work in the search for the best aromatics earned Hausberg Whisky high honors early on, such as the gold medal with an outstanding 94 points at the Falstaff Spirits Special 2025, hosted by the Austrian bar and culinary magazine of the same name, as well as silver at the Craft Spirits Awards at Destille Berlin in 2026.

Among others, Alexander Thürer, editor-in-chief of Falstaff magazine, had this to say about the sensory profile of Hausberg Whisky Single Malt: “47% ABV, a robust, slightly peppery nose with nuances of honey, grain, vanilla, spice, and oak. Powerful on the palate, yet smooth. In the mid-palate, gentle spice and a touch of sweetness, with distinctive, fresh oak, a hint of apple, and caramel. A warming finish with oaky spice and delicate fruit.”

Since 2018, Hausberg has been developing high-quality spirits for upscale restaurants and discerning private connoisseurs. For example, enjoy the signature cocktail of renowned Berlin bar manager Florian Rieck at Ginroom Berlin: the Maple Wood, made with Hausberg whiskey, maple syrup, Grand Marnier, lemon juice, and spiced ale.

Photo: Maple Wood cocktail at Ginroom Berlin

Hausberg Single Malt Whisky will soon be available in Tokyo bars as well. Agreements have been reached with a Japanese importer, and orders have been placed. This will simultaneously reduce the amount of product available for the German market. So be sure to grab a bottle of this premium whiskey for your bar now. You can find the Hausberg Spirituosen online store here.

Here’s a quick recap of the most important points:

• Hausberg Whisky for collectors and connoisseurs
• Double-distilled from regional barley mash
• Aged for six years in a cave to enhance the aroma
• Attractive collector’s items with hand-numbered bottles
• Early on, it won a gold award from Falstaff Magazine
• Strictly limited by single-cask bottling
• Natural color without cold filtration