A liquid interpretation of freshly baked Danish rye bread. A Nordic rye whisky with dark and roasted aromas and a long fruity aftertaste.

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 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.

Open-fired stills creates complex and deep flavours thanks to the fact that a still heated this way will reach significantly higher temperatures (up to 650˚C). This causes any solids in the wash 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 roasted nuts.

A true Stauning classic, our first officially released product. Made from local rye and barley, 100% floor-malted at the distillery. Matured for 3-4 years in new American oak barrels. Double-distilled in small, open-fired pot stills Unfiltered and not chill-filtered - some residue may appear. 100% handmade at the distillery using nothing but local ingredients.

"A captivating whisky full of intriguing complexity. Broad flavours of bacon and smoky peat balance beautifully with the zesty tang of citrus fruit, sweet corn and pepper. A hint of tea gives an extra level of deliciousness. Incredibly drinkable." - International Wine & Spirits Competition (IWSC) 96 Points/Gold Medal