D21 – NO PLACE LIKE HOME; EVEN IF IT ISN’T YOURS

After a brief but wonderful stay with Christa Rudolph, we depended on Schatzie to guide us back to the home of Astrid and Alexander. She did so, but not in what I thought was the shortest route. Made a mental note to check the settings on the Garmin.

After 15 days on the road, it was such a good feeling to return to Schliersee. It’s true: there’s no place like home, even if it isn’t yours. We returned to an empty house. Astrid and Alex were off to a medical conference. Daughter Johanna was with her dad. Son Ludwig was scouting yet another Oktoberfest.

It was just us and Goran, the electrically actuated and laser guided machine that continually stalked the back yard looking for grass that dared to poke a blade up. It is so named for the handyman who sold it to them, thereby cutting himself out of a recurrent summer job.

We needed some R&R and the timing was just right. We spent the day lounging around our apartment, catching up on e-mail and trying to update the Blog. Also, we’d run out of clean clothes and the washer/dryer was ready for action.

Everything was back to normal the next day and Astrid, once again, threw together one of those fabulous meals that seem to come out of nowhere. Daughter Johanna joined us for this one. We have changed their daily routine in that we now offer a prayer of thanks while holding hands before eating. We hope they continue that tradition after we’re gone.

While there was a chance, Astrid and Alex wanted us to see some local points of interest. This one got my attention immediately. It’s the only distillery in Bavaria that produces single malt whiskey.  It was established in 1999 by a native of Schliersee who was visiting Scotland and noticed a similarity in weather, soil conditions and clear water lakes with his homeland.

In addition, the Scottish population has a similar stubbornness and a tendency to wear rustic clothing.  They wear kilts, Bavarians wear lederhosen. We visited on a weekend when the distillation room was quiet and we were allowed to roam through the distillery.

Then we adjourned to a warehouse full of casks of single malt whiskey aging in barrels originally acquired in Missouri.  “Nothing ages better than charcoal charred Missouri wood,” quoted the guide.

The proof is in the pudding and it is served in a tasting room in a loft above the cask room.  We tasted a 3-year old single-malt whiskey at 43% alcohol, (Not to be confused with Scotch whiskey cautioned Alex.)  “It is Single-Malt Bavarian whiskey,” he said so all could hear.

Also sampled was a 30% alcohol liqueur that Astrid and Louise preferred.  Soon we were joined by a group of younger people, one of which was wearing an edelweiss pin honoring the tiny flower found only in the highest alpine meadows. Don’t know if it was the whiskey or not, but when Louise admired the pin he gave it to her. She wears it proudly as a positive example of what a little bit of honey tongue and whiskey can do.

Astrid was born and raised in this part of Bavaria and knows every back road and goat trail that exists. She wanted us to see the Hochkreuth Café, high on a hillside overlooking Schliersee. It was built in 1846 as a farmer’s house.

Today the house is on a popular hiking trail. The savvy farmer’s wife began selling milk to hikers, then fresh coffee and finally homemade cakes and the tradition continues today.

Elli and Hans Winkler are present owners and good friends of Astrid. On a bright, sunny day the tables are filled by both hikers and villagers driving up from the valley.

Ordinarily we would make our selection from the display case of what has been baked for today and sit outside to enjoy the fresh air and the view.

 We were there on a on/off rainy day that kept patrons inside but it allowed Elli to sit with us to make sure her cakes were appreciated.

The ride back to town was a Bavarian eyeful.  Broad pastures, bold mountains…just like the travel brochures promise.

We capped the evening off at a little restaurant called Weissachalm.  Its off the main roads and almost hidden by the surrounding forest. Reminded us of a Hansel and Gretel storybook scene. Their specialty is duck and they did it well.

What a homecoming. What a day. Tomorrow Ray cooks ribs on a virgin Weber barbecue. Don’t miss it.

Gute nacht from Schliersee.

Louise and Ray