Stauning Whisky

Denmark
Founded in: 2005

All about Stauning Whisky

Dave Broom, a Glaswegian award-winning writer, said "Nowhere makes a whisky like this… no one else can". Mostly because of its terroir and their unique approach.

Stauning mashes and floor-malts rye and barely on their own, and where most distilleries make do with four stills, they employ twenty-four direct-fired stills. They source local Jutland rye and barley from two farmers within fifteen miles of the distillery and settled on four Spirit types: malted rye, smoked malted rye, malted barley, and smoked malted barley.

Stauning bets on virgin oak casks from the States for their Rye and first-fill Bourbon barrels for most of their Malts. They love to experiment with all kinds of finishes. They also mature their whisky in a wide selection of oak casks that previously contained wines, beer, spirits, and even some more experimental like mead and maple syrup casks.

Their lineup currently features the distinctive, spicy, and fruity Rye Whisky, the smoky and sweet Smoke Single Malt, the subtle signature Kaos Triple Malt, the experimental Bastard Rye Whisky finished in mezcal de Oro casks, and the bold El Clásico Rye Whisky finished in sweet Spanish Vermouth casks.

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All about Stauning Whisky distillery

Stauning was founded the way Whisky distillers usually are. In 2005, a doctor, a teacher, a chef, a butcher, a helicopter pilot, and four engineers decided to create the best Whisky in the world—for them. They discovered their flavor style only after the first batch was distilled. Then, they built the distillery.

Their first goal was to produce 200-400 liters of Whisky per year—as a hobby. Then, Jim Murray of Whisky Bible fame tried their pot still Whisky and noted it might become one of the best peated Whiskies in the world that people would kill for. And it’s not even from Islay!

The high-tech facility was opened in 2018, becoming Denmark’s first purpose-built distillery. Even though the nine founders started off with no Whisky tradition or know-how, they’re not creating one of the finest Whiskies. They stuck to their guns, focused on local ingredients, and created a new Whisky category: the New Nordic Terroir Whisky.

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