STAUNING RYE WHISKY
It started as a question on a weekend trip in May 2005, why does no one in Denmark make whisky?
In 2018, Stauning moved out of the bakery they started in, opening the doors to a new and modern, purpose-built distillery.
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.
24 COPPER POT STILLS
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.
From Stauning’s delicious range we have chosen to share a liquid interpretation of freshly baked Danish rye bread. The first rye whisky we’ve shared combines malted rye and barley and pot still distillation to make a smooth, fruity and full-bodied whisky which is made with 51% floor malted rye and 49% floor malted barley.
This is a whisky that I have wanted to share for a while, and I hope it’s a bottle that you enjoy as much as me.