In the Nister Valley since 1848: Eight generations of the Klöckner family
In the Rhineland-Palatinate Nister Valley, nestled between grain fields and meadows on the edge of the Westerwald, the Birkenhof Distillery has stood since 1848. What began as a grain distillery in the village of Erbach is now being continued by the Klöckner family in the eighth generation — with Stefanie and Peter Klöckner at the helm and their sons Lukas and Jonas already firmly established in the business. Over 175 years of company history have produced knowledge, artisanal skills, and an unmistakable distilling style that is known far beyond the Westerwald. The fruit distillery was added in 1999, and in 2002 the Klöckners distilled their first whisky under the Fading Hill brand. In 2015, the main building was expanded to include a modern visitor forum — and a traditional grain distillery became an experience distillery that now attracts around 20,000 guests a year.
Craftsmanship, raw materials, and a good measure of stubbornness
The philosophy of the Birkenhof Distillery can be summarized in one sentence: craftsmanship first, technology where it is useful. Six different distilling systems from different eras are in operation — a conscious juxtaposition of old and new that allows the family to choose the appropriate process for each distillate. Delivered fruits and grains are carefully checked and processed on-site; as many raw materials as possible come directly from the region. Jonas Klöckner, a master distiller of the eighth generation, studied beverage technology in Geisenheim and completed his master distiller training in Berlin — his passion is barrel storage and maturation in wood. In addition to two master distillers, the permanent team also includes a sommelier and a bioprocess technologist: a manufactory with scientific backing.
The awards prove that this claim is well-founded: the distillery is a multiple winner of the Rhineland-Palatinate State Honorary Award and has been awarded the Federal Honorary Award in Gold — the highest distinction in the German food industry.
From Westerwald grain spirit to cognac-barrel-aged fruit brandy
The Birkenhof range extends from classic Westerwald roots to categories that are still young in Germany. At the core are the fine spirits made from fruit: hazelnut, apricot, Williams pear, and cherry — the latter matures in high-quality cognac barrels, developing an elegant, subtly sweet depth beyond that of a classic fruit brandy. In addition, there are liqueurs such as egg liqueur with raspberry, a spiced rum, and the Fading Hill Whisky, which in 2002 was one of the first German single malts to be distilled in a specially built pot-still system (1,400-liter still). The Master Edition brings together the house's most sophisticated bottlings — barrel-aged grain spirit, rum, and whisky editions that show what happens when distilling craftsmanship meets patient maturation. The portfolio is distributed throughout Germany and in other European countries.
