Stauning
The Danish Stauning distillery is located in the western part of Jutland just south of a small village called Stauning near Skjern. The distillery was founded in May 2005 by nine Danish whisky enthusiasts, who by there own admission had absolutely no distilling experience or knowledge of whisky making, but they had a shared passion and the desire to create a uniquely Danish whisky.
In typical Scandi-Noir fashion they set up the distillery in a former slaughterhouse which was owned by one of the farmers, they sourced their barley from a local farmer. Malting was carried out on the tiled floor of the butcher's cold room and the milling in an old meat mincer. Given that they were obsessed with incorporating Denmark into their spirit, it is no surprise that their malting fuel source was going to be peat, which they purchased from a local Klosterlund Museum. The one piece or pieces of equipment they could cobble together out of abandoned bits of metal was the stills, so a 400 litre wash still and a 200 litre spirit still, were custom made for them in Spain and shipped to Denmark.
The first distillation took place in August 2006 and later that year, the founders met the renowned whisky writer and critic Jim Murray and presented their new spirit to him for a tasting. He allegedly remarked that "Whisky-lovers will kill their mothers for a bottle of this. This could possibly become some of the world's best peated whisky." Obviously, the founders were more than happy with this reaction and made them realise that they were on the right path and that they needed to increase production. Thus, in 2007 they purchased a small farm, and they purchased a small farm and moved the distillery to its current location. The first commercial releases came in 2011. Following continued commercial success, it has allowed the guys to build a state of the art, modernist, eye catching distillery which houses 24 small copper pot stills.
With this move to a purpose built distillery it meant that they could use ‘proper’ equipment to make their spirit, but what started as a necessity in the abattoir had now formed into a philosophy. They didn’t want this new environment to change the character of the spirit that they hand been making, so they continued to source locally grown rye and barley, floor-malting and distilling in small fire-heated pot stills.
Currently the core range consists of the Floor Malted Rye, which is made from a mash of 51% Malted Rye and 49% Malted Barely. There is a 100% peated malt release called smoke and a release called Triple Malt Kaos, which is a blend of single malt, malted rye and peated malt matured in ex-Bourbon casks. These were joined by two new releases in 2021, the first being called Bastard, which is made from malted rye that has initially spent 3 years in Virgin American oak, and 6 months finishing in ex-Oro de Oaxaca Mescal casks. The second release was named El Classico and featured malted rye that was finished in ex-Vermouth casks.
In typical Scandi-Noir fashion they set up the distillery in a former slaughterhouse which was owned by one of the farmers, they sourced their barley from a local farmer. Malting was carried out on the tiled floor of the butcher's cold room and the milling in an old meat mincer. Given that they were obsessed with incorporating Denmark into their spirit, it is no surprise that their malting fuel source was going to be peat, which they purchased from a local Klosterlund Museum. The one piece or pieces of equipment they could cobble together out of abandoned bits of metal was the stills, so a 400 litre wash still and a 200 litre spirit still, were custom made for them in Spain and shipped to Denmark.
The first distillation took place in August 2006 and later that year, the founders met the renowned whisky writer and critic Jim Murray and presented their new spirit to him for a tasting. He allegedly remarked that "Whisky-lovers will kill their mothers for a bottle of this. This could possibly become some of the world's best peated whisky." Obviously, the founders were more than happy with this reaction and made them realise that they were on the right path and that they needed to increase production. Thus, in 2007 they purchased a small farm, and they purchased a small farm and moved the distillery to its current location. The first commercial releases came in 2011. Following continued commercial success, it has allowed the guys to build a state of the art, modernist, eye catching distillery which houses 24 small copper pot stills.
With this move to a purpose built distillery it meant that they could use ‘proper’ equipment to make their spirit, but what started as a necessity in the abattoir had now formed into a philosophy. They didn’t want this new environment to change the character of the spirit that they hand been making, so they continued to source locally grown rye and barley, floor-malting and distilling in small fire-heated pot stills.
Currently the core range consists of the Floor Malted Rye, which is made from a mash of 51% Malted Rye and 49% Malted Barely. There is a 100% peated malt release called smoke and a release called Triple Malt Kaos, which is a blend of single malt, malted rye and peated malt matured in ex-Bourbon casks. These were joined by two new releases in 2021, the first being called Bastard, which is made from malted rye that has initially spent 3 years in Virgin American oak, and 6 months finishing in ex-Oro de Oaxaca Mescal casks. The second release was named El Classico and featured malted rye that was finished in ex-Vermouth casks.
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