The Stable

The bourbon is a warm and golden amber colour when poured, which points to its three years spent in toasted oak barrels. It has a slightly oily texture and, upon being swirled in the glass, produces delicate and slow-flowing “tears of joy”.

A rich and inviting aroma reaches the nose, revealing the unique character of this very special spirit. The classic bourbon flavours of sweet caramel and intense vanilla find their perfect partner in the lively fruitiness of the habanero distillate. With flavours of apricot and peach, along with subtle hints of mango, this bourbon moves into an exotic and refreshing dimension with zero sharpness. A touch of sweet corn and the slight “graininess” of the wheat round out the aroma, with the wheat also adding a soft, buttery element.

The first sip is soft and smooth. The exotic fruit flavours of the habanero distillate quickly unfold, giving the bourbon its unmistakeable character. This whiskey showcases its outstanding quality through the pleasant sweetness of caramel and honey. Slightly spicy flavours of cinnamon and nutmeg come through, along with toasted oak flavours, giving the bourbon an aromatic dimension that guarantees a soft and warm mouthfeel. The fruity flavours from the nose are still doing their thing. Touches of apricot, peach and tropical fruits are making themselves known in the taste now too. This fruitiness, which comes from just a few drops of habanero distillate, is incorporated perfectly, giving an exotic depth and impressive complexity to the bourbon's taste.

The fresh fruit flavours slowly fade, leaving behind a lasting impression of dried fruits and vanilla, which combine with a delicate touch of oak to give a totally well-balanced finish.

The bourbon‘s mash bill is made up of 71% deep yellow, non-genetically modified Texas corn, 21% bright red winter wheat and 8% malted barley. A yeast captured from organically farmed pecan nuts is the ingredient that produces the alcohol. Allowing the mash to ferment for three to five days results in a “beer” with an alcohol content of 8 to 12%, which is then distilled twice in a column still. After that, the bourbon – diluted with water to max. 62.5% – is stored for at least three years in freshly charred barrels made from American white oak (200 litres, char level #3). Charring the inside of the barrels gives the bourbon a sweetly caramelised and smoky flavour. It also breaks down the lignin, lipids and tannins in the wood, which infuse the whiskey with vanilla, spice, oak, coconut and floral flavours.

The real key to producing whiskey, however, is keeping control of a well-balanced temperature fluctuation. On hot summer days – have you ever been to Texas?! – the whiskey permeates the charred oak barrel. Then as soon as the temperature drops, it recedes back into the barrel. The more often this exchange takes place, the faster the bourbon will mature and gain its character and flavour balance. Once the storage period is over, the bourbon is diluted with natural spring water from the Black Forest to the drinking strength of 45%. Then at Weinbrennerei JACoBI in Weinstadt it is filled into a specially designed bottle, which is based on a vintage 1920s cut-glass hip flask.

To spice up our bourbon in the most literal sense, we use a habanero distillate produced in the Black Forest using traditional and artisanal methods of flavour extraction. The habanero is a spicy and fruity variety of chili pepper whose name indicates something or someone from La Habana (Havana, Cuba). The habanero chili was disseminated by Spanish colonists to other areas of the world, which led 18th-century taxonomists to mistake China for its place of origin – hence its scientific name, Capsicum chinense (“the Chinese pepper”).

Habaneros are among the hottest chilies in the world. Their heat, flavour, and floral aroma make them a popular ingredient in hot sauces, spicy foods, and of course, our one-of-a-kind distillate. In order to capture their exotic essence, our habaneros are thoroughly milled and then macerated in molasses-based neutral alcohol for about ten days.

Following maceration (that is, steeping plant materials in alcohol), the result is carefully distilled in a 100-litre still, diluted with natural spring water from the Black Forest, and finally left to mellow in earthenware tanks for several months. The heat caused by the capsaicin (the spicy substance in peppers) is kept out of the distillate, meaning you’ll get the habanero experience without turning your tongue into a burnt offering. Sounds intriguing, doesn’t it?

A complex and multifaceted aroma profile, characterised by typical bourbon flavours, develops first in the nose. Vanilla, caramel and coconut are right there in the foreground, framed by nutmeg, cloves, toffee, leather and honey. Subtle fruity flavours of apple and pear unfold in the background, accompanied by floral notes of jasmine and lavender. A light and pleasant smokiness rounds out the olfactory journey taken by this beautiful bourbon. Then comes the taste, making a strong and full-bodied entrance with vanilla, caramel, nut butter and toasted oak. As the flavour develops, a well-balanced combination of sweetness and piquancy comes to the fore, ensuring a truly harmonious mouthfeel. The finish is long-lasting, warm and soft, perfectly reflecting the complexity of this bourbon. Aromas of vanilla, caramel, toasted oak, spices and wood linger on the palate for a long time.

The bourbon’s mash bill is made up of 71% deep yellow, non-genetically modified Texas corn, 21% bright red winter wheat and 8% malted barley. A yeast captured from organically farmed pecan nuts is the ingredient that produces the alcohol. Allowing the mash to ferment for three to five days results in a “beer” with an alcohol content of 8 to 12%, which is then distilled twice in a column still. After that, the bourbon – diluted with water to max. 62.5% – is stored for at least three years in freshly charred barrels made from American white oak (200 litres, char level #3). Charring the inside of the barrels gives the bourbon a sweetly caramelised and smoky flavour. It also breaks down the lignin, lipids and tannins in the wood, which infuse the whiskey with vanilla, spice, oak, coconut and floral flavours.

The real key to producing whiskey, however, is keeping control of a well-balanced temperature fluctuation. On hot summer days – have you ever been to Texas?! – the whiskey permeates the charred oak barrel. Then as soon as the temperature drops, it recedes back into the barrel. The more often this exchange takes place, the faster the bourbon will mature and gain its character and flavour balance. Once the storage period is over, the bourbon is diluted with natural spring water from the Black Forest to the drinking strength of 45%. Then at Weinbrennerei JACoBI in Weinstadt it is filled into a specially designed bottle, which is based on a vintage 1920s cut-glass hip flask.

The rye is a deep amber colour when poured, with touches of copper. Its complex bouquet unfolds upon being swirled in the glass and it is slightly oily, which indicates its full-bodied nature. Spicy flavours of black pepper and cinnamon rise up first of all, followed by a subtle sweetness with hints of caramel and vanilla. Roasted pecan nuts and a touch of leather are there in the background. As time goes on, fruity flavours of candied orange and dried apricot develop.

The first sip reveals a pleasant warmth, which spreads gently through the mouth. The spiciness so typical of rye is there to the fore straight away, together with flavours of black pepper, cloves and a pinch of nutmeg. This piquancy is elegantly balanced out by the sweetness of maple syrup and vanilla pods. Flavours of toasted oak, reminiscent of the barrels in which the drink is stored, develop in the midpalate, along with a touch of tobacco and dark chocolate. The fact that this rye whiskey is aged in the Texan heat gives it an intensity and depth that set it apart from its more northerly counterparts. The texture is creamy, buttery and full-bodied, pointing to the high rye content of the mash. A long-lasting and warming mouthfeel remains after the rye is swallowed. The spicy flavours slowly fade, making way for the pleasant sweetness of caramel and roasted nuts.

Our rye’s mash bill is made up of 81% earthy and nutty, non-genetically modified Texas rye, 14% corn and 5% malted barley. A yeast captured from organically farmed pecan nuts is the ingredient that produces the alcohol. Allowing the mash to ferment for three to five days results in a “beer” with an alcohol content of 8 to 12%, which is then distilled twice in a column still. After that, the rye – diluted with water to max. 62.5% – is stored for at least three years in freshly charred barrels made from American white oak (200 litres, char level #3). Charring the inside of the barrels gives the rye a sweetly caramelised and smoky flavour. The result is a high-quality rye whiskey that displays spicy, fruity and sweet flavours, giving lovers of strong, characterful whiskeys a complex and multifaceted drinking experience.

The real key to producing whiskey, however, is keeping control of a well-balanced temperature fluctuation. On hot summer days – have you ever been to Texas?! – the whiskey permeates the charred oak barrel. Then as soon as the temperature drops, it recedes back into the barrel. The more often this exchange takes place, the faster the whiskey will mature and gain its character and flavour balance. Once the storage period is over, the whiskey is diluted with natural spring water from the Black Forest to the drinking strength of 45%. Then at Weinbrennerei JACoBI in Weinstadt it is filled into a specially designed bottle, which is based on a vintage 1920s cut-glass hip flask.