Dave Broom, a Glaswegian award-winning writer, said no one makes Whisky like Stauning because no one else can. Partly because of its terroir and partly because they approach things differently.
Stauning mashes and floor-malts rye 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.
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.
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.