OUR WHISKY REFLECTS OUR SURROUNDINGS: THE WATER, WIND, CROPS, SOIL, PEAT AND HEATHER.
Stauning whisky takes its name from the village we call home. Situated on a fjord on the west coast of Denmark, this is a place of big skies, wind, moorland, and miles of shifting dunes.
Like all great whiskies Stauning takes something from its surroundings and the people who live here, then distills it all into itself. This is a whisky which truly speaks of its origins, its terroir.
The openness of the huge skies, the driving freshness of wind, the clarity of the light, all are there, somehow, in the glass. Nowhere makes a whisky like this. No-one else can.
Basically everything we do put together in one bottle. A bit of smoke, a bit of spice, sweetness and a lot of complexity and structure come together in an extremely versatile whisky.
Who’s it For?
Stauning appeals to curious whisky drinkers on the hunt for innovation in whisky making and new flavour experiences. They are open-minded and explore all techniques, categories and expressions of whisky. They are just as happy tasting their fine whisky in an expertly made Horse’s Neck cocktail as they are sipping it neat.
The first part of the whisky making process is malting, activating enzymes within the grain which convert starches into fermentable sugars. The barley and rye are grown within 3km of the distillery and the local community are proud to contribute to the whisky. Stauning is one of a tiny number of distillers to malt its own rye and barley. The grain is spread out along a long lane bordered by two low concrete walls that are bridged by the malting machine, designed by our founders and made by a local blacksmith. It consists of vertical rotating arms and a spraying mechanism. Elegant, beautiful … and it works.
Stauning Smoke tastes like a hot summer’s day on the moor; a mildly smoked single malt whisky made from pure West Jutland malt barley smoked over locally harvested peat and heather. A thoroughbred terroir whisky that gently will blow you away.
Who’s it For?
Stauning appeals to curious whisky drinkers on the hunt for innovation in whisky making and new flavour experiences. They are open minded and explore all expressions of whisky. They are just as happy tasting their fine whisky in an expertly made cocktail.
Peat is thousands of years old dead plants and vegetation compressed into compact layers that – when dried – can be burned as fuel. The peat gets its character from the landscape composing it. That’s why Stauning only uses peat from local bogs.
We blend the peat with dried heather harvested from the heathland by Ringkøbing Fjord. The heather provides the whisky with a mild and aromatic smoky fragrance.
Stauning Smoke has aged five years on a mix of 1st Fill bourbon-casks, 1st Fill Oloroso Sherry-casks and virgin American oak casks.
This is a different kind of rye whisky. The combination of malted grain and pot distillation makes the cereal notes shine in a smooth, full-bodied but nuanced whisky.
Who’s it For?
Stauning appeals to curious whisky drinkers on the hunt for innovation in whisky making and new flavour experiences. They are open-minded and explore all techniques, categories and expressions of whisky. They are just as happy tasting their fi ne whisky in an expertly made Manhattan cocktail as they are sipping it neat.
Direct fi ring creates complex and deep flavours into new make whisky thanks to the fact that a still heated in this way will reach significantly higher temperatures (up to 650°C).
This causes any solids in the wash (dead yeast cells, barley husks, sugar compounds, proteins, and dextrins) to stick to the inner surface of the copper, in the same way as steak placed on a hot griddle pan will start to brown.
This Maillard type reaction inside the still will help to create a range of different flavour compounds, like chocolate, caramel and roast nuts. Stauning RYE is matured in new American oak barrels
and never chill filtered.