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"During a study trip to Scotland in 1994, Florian Stettler noticed that the landscapes and the clean air of Scotland and his home at Schliersee in Bavaria are not that different at all. Why not produce whisky in Bavaria, then? A bet with his travelling companion for a crate of beer sealed the plan. Back home he soon started to distil the mash he received from the Hopf Brewery in Miesbach on the fruit stills of the Lantenhammer distillery, which had been operated by his family for generations. In the beginning the batches were very small, so the whisky always sold out quickly after each release (which is still true today for most bottlings). 

The big success proved Florian Stetter right, and in 2006 a completely new distillery was built for Slyrs whisky, where mashing and double distillation on pot stills now takes place on site. 

Due to health reasons, in 2007 the committed whisky pioneer had to hand the distillery management over to his brother Anton Stetter, who continues Slyrs's success story together with managing director Thomas Flothman and master distiller Hans Kemenater."

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