Stauning Whisky

The story of Stauning whisky

Denmark's biggest name in whisky, Stauning Whisky, was founded in a disused slaughterhouse in West Jutland in 2005. Behind the brand are 9 whisky-loving friends who, at the time, had no professional background in making whisky. Instead, they had determination, curiosity, and a desire to try their hand at making Danish whisky using the grain fields, peat bogs, and clean water right outside their door. In August 2006, the first drops were produced, and since then, both Denmark and the rest of the world have recognized Stauning's unique quality. From then on, things progressed rapidly, and although the slaughterhouse has long since been replaced by a disused farm and a modern, newly built distillery, they have stuck to the production methods that made Stauning special.

Production of Stauning whisky

Stauning whisky is based on the principles of Scottish single malt production, but adapted to West Jutland conditions. They still use barley from local farmers, malt their own barley on the floor, use local peat, and small, flame-heated copper pot stills. The result is a true terroir whisky that reflects the landscape it comes from.

Stauning – Denmark's oldest and largest whisky distillery

When Stauning Whisky was founded in 2005, the hope was to achieve a production of 200-400 liters per year. Today, Stauning is both Denmark's oldest and largest whisky distillery, producing 900,000 liters of whisky annually. They produce two types of whisky: single malt based on malted barley and rye whisky, which is based on malted rye. Although Stauning is the largest in Danish whisky, Thy Whisky has also gained great recognition with their Distillate 1, just as EtOh makes excellent malt with groundbreaking methods.