For a traditional brewery of the Alpstein region, century-old beer barrels have become a family asset, eventually resulting in one of the most stunning whisky tours worldwide. In 1998, Karl Locher, owner of the Locher brewery at Appenzell, wondered how to make use of the matured aromas and beer extracts contained in his ancestors‘ beer casks. Up to 120 years old, these traditional transport casks had been used to deliver beer to regional pubs and restaurants until the beginning of the seventies. The oak casks were sealed on the inside with pitch to prevent the beer tasting of wood and to avoid carbon dioxide leakage.