Stauning 2017 (cask 6493) (bottled 2022) – Berry Bros. & Rudd | 700ML

Introduction

Whiskey: Stauning 2017 (cask 6493) (bottled 2022) – Berry Bros. & Rudd | 700ML

Herbal rye spice leads into sweet anise, fruitcake, and chewy dates.

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Size: 700ML

Proof: 117.8 (58.9%ABV)

Origin: Denmark

Distillery: Stauning

Denmark and London meet in this single cask rye whisky from Stauning, bottled by Berry Bros. & Rudd! Distilled in 2017 in Stauning’s famed direct-fire pot stills, it spent a finishing period in moscatel sherry casks before it was bottled in 2022 for The Nordic Casks #2 series. A limited 254 cask strength bottles were released at 58.9% ABV.

Stauning 2017 (cask 6493) (bottled 2022) – Berry Bros. & Rudd | 700ML Tasting Notes

Nose: Apricot jam on toasted rye bread, along with cigar box, peppery herbs, and cinnamon.

Palate: Herbal rye spice leads into sweet anise, fruitcake, and chewy dates.

Finish: Baking spice and savoury rye spice linger.

Distillery Information

A doctor, a butcher, a teacher, a helicopter pilot and four engineers walk into a bar. They realise theres no Danish whisky to order and they decide to do something about it. No, thats not a joke, but the story of how Stauning Whisky came into existence. Founded in May 2005, its the oldest whisky distillery in Denmark and has spent the last fifteen years nobly flying the flag for its countrys whisky, impressing critics, award show judges and consumers alike. Stauning began life as a true craft distillery, operating out of a slaughterhouse owned by the butcher of the group. Barley was sourced from a local farmer and peated on a grill in the smokehouse, the cold store was used for floor malting, the grist was minced in the meat grinder, fermentation took place in an old picking vat and distillation occurred in two small wood-fired pots stills. Despite a bank suggesting they open a bakery instead, the founders decided there was sufficient promise in their spirit to expand. Money was raised to buy a farm and they turned it into a small distillery in 2007. You would think this would be the point to ditch the malt MacGyver approach and upgrade the equipment, but no. What started as a necessity in the abattoir became the bedrock of Staunings philosophy, with locally-grown grain, experimental floor-malting, and small direct-fire-heated stills becoming the secret behind the character of its whisky. It had terroir, it was Nordic, and was good enough to attract Diageo, which acquired a minority stake in 2015. Around 50 million of investment later and by 2018, Stauning was able to open the doors to Denmarks first purpose-built distillery. Today, Stauning sources rye and barley from farms within 9-12 miles of the distillery. It peats about 25% of the grain it uses and, again, sources that peat locally from three different suppliers, one being a neighbourhood peat museum. Its described as being Highland in style, more sweet and floral than the medicinal kind youll find in Islay. There are two buildings dedicated entirely to floor malting, using malt-turning machines designed by the team and made by a local blacksmith. The team spreads 10 tonnes of barley or rye out, then a spraying mechanism adds water to wake the cereal up. Vertical rotating arms gently rotate the grain to ensure even absorption. This means the steeping and germination both take place on the floor. Originally this was done to avoid shovelling and getting monkey shoulders, but several other distilleries have actually asked if they can copy the process, such has been its success.