Prussian Whisky

Organic Single Malt

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Our Organic Whisky

Preussischer Whisky™ Organic Single Malt is made in the German countryside in a slow, handcrafted tradition that produces small batches of single cask bottlings at cask strength. Earthy, bold, and independent, this is a whisky that is not easily compared to others.

Our Organic Single Malt Whisky


The Easter bottling

The Easter bottling The Easter bottling is now available

A five-year Organic Single Malt (single cask bottling, undyed, not cool filtered) "matured in Spessart oak, new" and a five-year conventional single malt (single cask bottling, undyed, not cool filtered) "matured in American white oak, first refill".

Fairs 2019
Fairs 2019
15. - 18.01.2019
Mässvägen 1 Stockholm
Älvsjö 12580
25. - 28.04.2019
Landesmesse Stuttgart GmbH
Messepiazza 1
Stuttgart 70629
08. - 12.05.2019
Deutsche Botschaft
23 Belgrave Square London
Belgravia SW1X 8PZ
Open Day 2019
Open Day 2019
23.11.2019 10.00 - 17.00 Uhr
Open-door day
Preussischer Whiskydestillerie
Am Gutshof 3 Mark Landin
Whiskyfair New York City

Whiskyfair New York City Whisky Fair in NYC in October 2013. "Prussian whisky" introduces itself internationally for the first time.

Organic Barley

Organic Barley Since February 2013, only organic barley malt has been processed in the Prussian whisky distillery.


The Production

The Production


The Preussische Whisky Distillery selects the german’s best barley, which it then sends to Bayern for malting. This secret blend of roasted and beechwood-smoked malt is ground into grist immediately before mashing to ensure that its rich aroma is captured. We heat clear and fresh local water, mix it with the grist, and transfer it to the mash tuns, where the starch in the barley is turned into sugar, resulting in a liquid called "wort."


Instead of separating the solids from the wort, we ferment the entire mixture for more full-bodied and robust results. Complex flavor is developed during fermentation by the addition of a special yeast. No chemicals or artificial enzymes are added during fermentation—only malt, yeast, and water are used. This process creates a simple alcohol known as “wash.” The draff, or barley, that is left over at this stage of the process is sold to a farm down the road.


Tasting Notes

Tasting Notes


This whisky is distinctly fruit forward with hints of wood, but also a has a sweet nose. you‘ll mostly discover aromas such as dried berries, especially barberries, dried banana chips and fresh papaya. over time there is a development of dark chocolat, buttery, vanilla cream with caramel sauce which slowly changes towards roasted hazelnuts. a second smell reveals a whiff of cold, wooden smoke in the distance.


Here are again dried fruit aromas on the tongue, but they turn out to be more bitter orange and papaya than dried berries. the whisky is spicy, mostly peppery, like the indian long pepper with hints of leather, green wood and dark chocolate once again. there are additional green aromas like fresh hay, green walnut, and even pine tree. the roasted hazelnuts and the cold, wood smoke, which have already contributed to the huge nasal complexity, do their job of creating a multilayered taste. With a few drops of water the whisky becomes surprisingly dry. the woody aromas increase and the peppery, spicy aromas turn towards roasted ginger.


No matter if you have diluted this whisky a bit or not, the finish is quite long and spicy, especially in the very center of the tongue where there is an area of heat which impressively bolsters the power and complexity of this piquant whisky.


The History

The History

Precision, efficiency, reliability, and hard work. These are just some characteristics of the Prussians, the namesakes of our whisky and the ancestors of its creator, Cornelia Bohn. The Prussians made names for themselves as rulers who used their military power to build and maintain an empire – but they also placed high value on the arts and education. These characteristics are still present in Prussia’s decedents today and qualities we look to when choosing how to run our business and how to craft our whisky.


The Distillery

The Distillery


Our distillery is located in the Uckermark region of the German countryside, just one hour away from Berlin. Through wars and reunification, the area has retained its natural beauty – clear lakes and streams, open spaces, and wild nature are all characteristic of this region, where farms are scattered between vast nature preserves and tree-lined lanes weave through fields of sunflowers and tobacco. The region’s Prussian heritage lives on in the landscape and its people; the ruins of an eighteenth century palace sit quietly at the edge of a still lake, next door to residents who have presevered over time, slowly building up their own lives with hard work.

Over 160 years ago, our distillery was built here in the village of Schönermark. It operated for 100 years, until Russian soldiers picked it apart, carrying off the last of the copper stills in 1950. Sixty years later, the Preussische Whiskydestillerie renovated the distillery’s horse stables and resumed its long tradition of distilling fine grains. Working closely with the nature and Prussian spirit that surrounds it, the Preussische Whiskydestillerie crafts a distinctive, Single Malt Whisky in small batches using locally-sourced ingredients without the use of chemicals or artificial ingredients.


About us

About us


Cornelia Bohn is a dedicated whisky-lover, founder of the Preussische Whiskydestillerie, and the distiller of its sole product, the Single Malt Preussischer Whisky. She has a lifelong relationship with the Uckermark, the land in which her whisky is made; it is where she was born and continues to live with her family. Her decision to begin making whisky intertwines her personal journey with the history of her country. As a young woman growing up in East Germany, Cornelia Bohn had only a few – but unforgettable – encounters with whisky, which was not available on the open market. When the Berlin Wall fell, she bought her first bottle of whisky with the “welcome money” she received from the government. During the next twenty years, she studied pharmacy, got married, had a daughter, and built a life in the Uckermark. The idea of working with whisky always rested in the back of her mind, maturing alongside the rest of her life. Perhaps it is for this reason that, after years of admiring the abandoned distillery down the road from her house, the idea seemed so natural: she would open her own whisky distillery. Working closely with master distiller Christian Gruel in Stuttgart, she learned the art of distillation, a craft that naturally transferred the skills and working practices she had learned as a pharmacist. In the meantime, she purchased a portion of the old distillery and began renovations. Today, after waiting out the workings of history, the distillery and Cora Bohn produce the distinct Single Malt Preussischer Whisky.



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