Overview

• The new Schliersee plant began operations on June 28 and will raise annual production from 70,000 to between 150,000 and 200,000 liters, with potential capacity for 400,000 liters once fully scaled
• Facing a slight domestic demand dip, Slyrs plans to target growing export opportunities in Asia to sustain growth
• Under German regulations whisky must age at least three years in casks, prompting Slyrs to emphasize extended maturation and artisanal methods
• Oberbayern’s local barley and pure spring water provide the essential ingredients that support the region’s emerging whisky identity
• A whisky festival set for May 8–9, 2026 at Schliersee will showcase regional distillers and intend to crown Oberbayern as the hub of German whisky