Stauning Whisky is the result of what can happen when a group of friends with different backgrounds combine their passion and effort in an experiment to push the boundaries of whisky making. Reviving traditional methods lost to industrialization, Stauning whiskies are all made from local grain that is floormalted in-house. Distillation takes place in 24 small copper pot stills – under each of them scorching fire burns. These stills produce whiskies whose deep flavours reflect the surrounding landscape of the Danish West Coast. In 2018 Stauning Whisky moved into its new distillery. A structure with a dramatic silhouette and innovative engineering, that draws upon decades of classic Danish design and architecture. Its sharp angles crafted from burnt timber, mirror the old fishermen’s huts it shares the coast with.
Stauning Whisky uses only local barley and rye all of which is floor-malted in-house using methods that draws upon centuries of whisky-making knowhow and tradition – but with a twist of Stauning ingenuity and innovation. Direct-firing the distillery’s 24 copper pot stills helps to create complex and deep flavours and adds weight and character to Stauning’s whiskies. It’s difficult and expensive, but it’s totally worth it. The nine friends all come from very different backgrounds: a doctor, a teacher, a butcher, a chef, a pilot and four engineers. The three SKUS include Kaos, Rye and Peat.
Stauning is a different kind of rye whisky. The combination of 70% malted rye and 30% malted barley with pot still distillation makes this a smooth, fruity and full-bodied whisky. A liquid interpretation of freshly baked Danish rye bread. A Nordic rye whisky with dark and roasted aromas and a long fruity aftertaste.
Nose: Rye bread fresh out of the oven is indeed there, with touches of blackberry, peppery oak and menthol.
Palate: More forest berries, oaky vanilla and cocoa lead into oily citrus and more spicy oak.
Finish: Caramel wafers, ripe stone fruit and chocolate-coated nuts.