American Whiskey Ice Wine Germany Mosel-Saar-Ruwer

The United States of America is a country of great cultural diversity, influenced by migrating nations from across the world. As such, its whiskey industry is a fascinating and complex one, which represents the range of regional differences found there.

The Irish were the original pioneers of American whiskey, and when they emigrated in their thousands from the old country, they brought their skills, knowledge and distillation techniques with them, to give them something to remind each other of home in the New World. This is why American whiskey goes by the Irish spelling, with the additional ‘e’, and why many traditional American whiskies closely resemble the original Irish style.

Today, there are several different types of American whiskey, and the styles and production techniques are now set out in US federal law, cementing a set of characteristics and production methods to preserve and protect the industry.

Corn whiskey, which is made from a minimum 80% corn in the mash and aged for a short period, is probably the most historic of the American whiskey styles, but others like rye whiskey, which is made from a minimum of 51% rye and aged in charred barrels, are growing in popularity among a new generation of drinkers looking for something unique, interesting and independently produced. Alongside these styles, we find Tennessee whiskey, which uses maple charcoal for sweeter notes, the softer wheat whiskies, the world-dominating Bourbon whiskies, and others which are peculiar to specific states and regions.

As in many Old World countries, the rise of viticulture in Germany came about as a result of the Roman Empire, who saw the potential for vine cultivation in the vast flatlands around the base of the Rhine valley. Indeed, for over a thousand years, Germany's wine production levels were enormous, with much of the south of the country being used more or less exclusively for growing grapes. Over time, this diminished to make way for expanding cities and other types of industries, but Southern Germany remains very much an important wine region within Europe, with many beautifully balanced and flavorful German wines being prized by locals and international wine lovers alike. The hills around Baden-Baden and Mannheim are especially noteworthy, as these produce the high end of the characteristic semi-sweet white wines which couple so perfectly with German cheeses and pickled vegetables. However, all of Germany's wine producing regions have something special and unique to offer, and are a joy to explore and experience.

The beautiful German wine region of Mosel-Saar-Ruwer (nowadays commonly referred to simply as ‘Mosel’) is surely the country’s star attraction when it comes to viticulture. Dramatic, historic and sensational, the wines which come out of this special region are renowned for their ability to beautifully express their unique terroir, as well as the fine, traditional methods which go into their production. One of the main features of Mosel-Saar-Ruwer is the extremely steep slopes on which the vines are grown. They are perilous to negotiate, extremely difficult to maintain, but there’s no doubt in the local vintner’s minds that the results are absolutely worth the effort. The superb drainage these vineyards benefit from, along with the cool climate they receive, help to produce wines of remarkable character and balance which have an enormous global fanbase.

The most popular wine produced in Mosel-Saar-Ruwer is surely Riesling, the noble germanic grape which produces such fascinating, mineral characteristics in the bottle, and which can be drunk young or aged to create stunning results. Over fifty percent of Mosel-Saar-Ruwer’s fine vineyards are planted with Riesling, so popular are the wines made from this fruit. However, other white varietals such as Weissburgunder do very well here too, and red grape varietals like Pinot Noir also produce impressive wines.