In the year of 1857 when Jakob Baumberger returned home from his studies in Munich, the newly graduated masterbrewer founded a distillery at his father's farm.
In 1860 he took over a small brewery at Langenthal, a village which was first mentioned historically in 861 as "Langatun". He then developed both the distillery and the brewery, turning them into very successful enterprises. After Jakob's death, his son, Hans Baumberger the 1st, successfully continued the business with his brothers.
In 1907, they founded a company for the exploitation of peat in order to be able to fire the distillery and to run the malting plant. Nearly 150 years later, in 2007, masterbrewer and distiller Hans Baumberger the 3rd decided to continue the vision of his great grandfather, Jakob. In the best family tradition he created the hand-crafted Swiss Whisky "Langatun“ Single Malt and other top-class spirits.
1857 Distillery founded by Jakob Baumberger on this fathers farmhouse in Langenthal.
1859 Jakob Baumberger took over the local brewery and continued distilling and brewing.
1903 After Jakob’s death, his son, Hans Baumberger I, successfully continued both brewing and distillation business with his brothers.
1937 Hans Baumberger II, also a masterbrewer, went in charge of the production of the brewery.
1975 Hans Baumberger III, a masterbrewer and a distiller, got in charge of the family business.
1999 The ban on distillation of grain and potatoes was lifted.
2005 More than 150 years after Jakob Baumberger had founded his distillery, Hans Baumberger III decided to continue the vision of his great grandfather. In the best family tradition, he started creating the hand – crafted “Langatun” Single Malt Whiskies.
2008 The first 3 years old Langatun "Olde Deer" Single Malt was introduced to the market in a very small quantity exclusively for those, who made a pre-order.
2014 Because of its constant growth, Langatun Distillery relocated the whisky production in the Kornhaus in Aarwangen.
2014 Christian Lauper, entrepreneur and co-founder of the International Whisky Academy, joined the company.
2016 Christoph Nyfeler joined the company, bringing with him considerable international experience. In the same year, Christian Lauper and Christoph Nyfeler were introduced as the successors to Hans Baumberger III.
2018 Dr Dolf Stockhausen, entrepreneur, inventor, investor and cultural critic, joined the company. Shortly thereafter Hans Baumberger III agreed to a takeover of Langatun Distillery AG by Christian Lauper, Christoph Nyfeler and Dr Dolf Stockhausen..
Numerous flavors and characteristics of whiskey are obtained from wooden kegs in which it was kept. Historically, any kind of wood could be used to produce barrels. Oak was chosen due to its stamina and ease of work with it. It has dense fibers that prevent leakage. And its porosity helps to penetrate oxygen. The tree is saturated with natural oils, which are known as vanillins. It is these oils that are extracted from the barrel by alcohol, and during the ripening of the drink they impart a peculiar aromatic note to the whiskey.
In 2014, LANGATUN was able to relocate to the historic 400-year-old listed granary in neighboring Aarwangen. The granaries were used to store the "cents", the farmers' harvest tax. Granary and whiskey: a great combination! In addition to the distillery, we also operate a visitors' center in the Kornhaus, where we welcome visitors to guided tours with tastings and to distilling seminars. The premises can also be rented for events of all kinds.