Johann Baptist Schraml (1790-1839)
‘‘It begins with the right’’
Johann Baptist Schraml and his bride move into the estate on the Kaiserberg in Erbendorf, for which the Kingdom of Bavaria has granted the right to produce brandies from fruits and grains.
The first brandies are produced. Fruits and grains farmed in the estate's meadows and fields provide the raw materials. The estate is also home to a bakery and holds a communal brewing right. Aside from fruit brandy and grain spirits, Zoigl beer is also sold and served on site.
Jakob Schraml (1821-1890)
‘Success through hard work’
An economic boom begins with Jakob Schraml. Brandies made from cherries and plums first appear as additions to the product range. Jakob Schraml experiments with new raw materials as well. The first recipes for liqueur production are developed.
Christoph-Karl Schraml (1856-1931)
Christoph Karl Schraml takes over management of operations on the Kaiserberg. He expands the distillery and upgrades it to a modern technical standard with the purchase of a new still.
In addition to the existing ash wood barrels, oak wood barrels are now used for the ageing of brandies as well. A brown grain spirit is developed, the first grain whisky produced by Schraml.
Production methods that continue to be used unchanged to this day are documented for the first time.
The first herb and berry liqueurs are produced.
Josef Schraml (1895-1954)
Josef Schraml takes over management of the operation after his return from World War I. The distillery survives a difficult time thanks to his energy and skill.
In the thirties, the distilling right is forcibly capped by order of the Nazi authorities, reducing the annual production volume by far more than half. This is an unprecedented blow for a company that was only just regaining its vigour.
The product range is expanded even during this time. Josef Schraml adds a bergamot liqueur and a mocha liqueur to the existing brandies and liqueurs.
Alois Schraml (1934-2017)
,A new beginning and expansion‘
Alois Schraml takes over the operation and succeeds in restoring the company to its pre-war state in a short time. With new products and extraordinary design concepts, Alois Schraml promotes the Brennerei Schraml, especially in the premium segment outside the Upper Palatinate.
The company's own grain whisky is distributed for the first time as “Steinwald Whisky”.
The first Bavarian gin is born. It is first known as “Krammelbeer Dry Gin” (Krammel: northern Bavarian for juniper) and is one of Alois Schraml's more exotic ideas.
The distillery is relocated, moving into the Alte Propstei acquired the year before, a former Benedictine monastery and presbytery in the Pfarrgasse. It is expanded multiple times from now to the nineties as the demand for space keeps growing.
The modernisation of equipment continues with the acquisition of a new still.
Another expansion is built with an additional still, a filling plant and new work rooms and fermentation facilities. The existing tasting room is expanded with a bar.
Gregor Schraml (*1974)
,Whisky and gin‘
Gregor Schraml goes new (old) ways. One of the distillery's greatest treasures, the family's own grain whisky, shines resplendent with a new radiance as ‘Stonewood 1818’.
Gregor Schraml distils the first single wheat malt whisky, which is brought to market in 2011 as ‘Stonewood Woaz’.
With the first international awards for “Stonewood 1818” and various other brandies at the World Spirit Awards, interest in the products of the ancient family distillery increases considerably.
After being nominated for the Germany’s Best Whisky Distillery Award for ‘Stonewood Woaz’ at Interwhisky 2012, the jury selects the company for the “Top Five” award.
The single malt whisky ‘Stonewood Drà’ is first distilled and put into storage.
‘Stonewood Woaz’ receives the gold medal at the World Spirit Awards in Klagenfurt.
The smoky single malt whisky “Stonewood Smokey Monk” is first distilled and put into storage in the distillery at this time.
The mulled wine and punch specialities are brought to market with a completely new design under the “Steinwälder Punschwerkstatt” label.
The “Kaiser Hill 16” Bavarian Dry Gin gets a complete makeover and is presented to the public with a new look.
The brand image of the “Stonewood” whiskies is further developed as well, giving them a contemporary and premium new look.
The “Steinwald” selection of brandies and liqueurs that has always been popular in the region is rejuvenated in its appearance and in part also optimised as regards taste.
The two whisky bestsellers ‘Stonewood Woaz’ and ‘Stonewood Drà’ are brought to market with a maturation period extended by two years (7 and 5 years respectively).
A true world début is launched with “Stonewood Bairish Coffee” developed in-house. The whisky liqueur is a novel composition of “Stonewood Drà” and the Schraml premium liqueur “Espresso Arabica”.
The brand image of the Schraml premium brandies is substantially further developed and implemented in a style that is unusual and elaborate for this type of product.