Pushing the boundaries in the innovation of whisky making, the team at Seven Seals whisky in Stans, Switzerland, have taken the craft of whisky finishing to the next level, and developed a new technique to accelerate maturation.
Led by chemical engineer and entrepreneur Dr. Dolf Stockhausen, the team at Seven Seals analyzed the chemical interactions that take place during the maturation process. Following extensive experimentation they then developed what they describe as a new process, which they say reduces the time required for maturation. Patents for their new technique are currently pending with the Swiss Federal Patent Office, and thus the full details must remain confidential.
For their inaugural releases Seven Seals have finished spirit produced by other Swiss whisky distillers. The Seven Seals collection of Swiss Single Malts features the Port Wood Finish, a dynamic whisky with hints of honey, dried fruit and gingerbread, the Peated Port Wood Finish, which delivers peat with spice, and the Sherry Finish, a sweet whisky with all the flavors of a Christmas market. All are bottled at natural color, at 46%, and are also offered at Cask Proof.
Looking to the future Seven Seals are planning to build their own distillery at Luzern, Switzerland, and are aiming to start distillation in 2020. For now, Seven Seals Whisky will be available from Master of Malt, Shop4Whisky and The Whisky Exchange.