The distillation of spirits is a family tradition that stretches back almost one-hundred years. Young Hans Affentranger, who established a one-man spirit and syrup manufacturing business at the age of 20, started the tradition in Willisau in 1918, laying the foundation for the modern DIWISA. Today, the enterprise is one of the top modern European distilleries and employs over 100 staff members.

Popular and going strong

Spirits from Willisau soon became fashionable far beyond the region. Especially the fruit spirits quickly established themselves as essential beverages in restaurants and at festivities.    

Traditional meets modern

Irrepressible innovative power and highly motivated staff have propelled the Willisau distillery into the position of leading Swiss manufacturer and distributor of alcoholic beverages. The family-run enterprise has developed a perfect blend of tradition distillery craft and high technology.