Tucked into the serene river-delta lowlands of the Spreewald biosphere reserve, 60 kilometres south of Berlin, Spreewood Distillers operates from a charming courtyard in Schlepzig. The gently flowing waterways, ancient floodplains, and frequent mists create an environment ideal for slow, characterful maturation. This setting in Brandenburg’s rye heartland gives their whiskey a quietly rooted sense of place.

Originally founded in 2003 under the name Spreewaldini, the distillery was taken over and reborn as Spreewood in 2016 by three spirits‑savvy friends: Steffen Lohr, a former bartender and Bacardi brand ambassador; Bastian Heuser, co‑founder of Bar Convent Berlin; and Sebastian Brack, creator of Thomas Henry mixers and co‑founder of Belsazar Vermouth. By 2017 they had ignited Germany’s first and oldest rye‑focused whiskey operation, bringing a blend of hospitality know‑how and distillation finesse to the site. Their commitment to quality brought early accolades, including recognition at the International Spirits Awards and the 2019 World Whiskies Awards.

Spreewood’s rye whiskey is crafted from rye grown in local Brandenburg fields. The grist is milled and fermented in traditional vessels before being distilled in small copper pot stills. Maturation takes place in a variety of used barrels, including bourbon, sherry, and white‑wine casks sourced from regional wineries. The resulting rye is rich and oily, with chalky spice on the nose, hints of cherry cola and buttered popcorn in the glass, and a warm toffee‑popcorn finish. Always bottled without chill filtration or artificial colour, Spreewood offers a vivid, terroir‑driven expression of German rye whiskey.