We’ve tasted this
A remote village on the West Coast of Denmark, nine friends (a doctor, a chef, a butcher, a teacher, a helicopter pilot and four engineers), two small pot stills and an old butchery. The founders of Stauning Whisky didn't have much when they started out in 2005. Least of all, any knowledge of whisky-making, but they shared passion, curiosity and the will to experiment and create. However, they had the land around them: The wind, the sea, the fields, the heather and the peat. And some of Denmark's finest water. What could possibly go wrong?
This is a different kind of rye whisky. The combination of malted rye and barley and pot still distillation makes this a smooth, fruity and full-bodied whisky.
Freshly-baked rye bread, wine gums and hint of pepper on the nose. Gentle, dried fruit, ripe cherry and peppery oak on the palate, balanced by vanilla and citrus peels, leading to a peppery finish and long smooth, fruity and sweet finish.
This spirit at a glance:
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