WHAT WE USE TO MAKE A STAUNING WHISKY
Barley, which is used for making Stauning Whisky is always locally grown barley. It will not always be from the same field and the same farmer. But to ensure high quality of our whisky we have to use barley of the highest quality. Since conditions vary for the farmer from year to year, the farmer’s quality of barley also vary. Therefore, we may have to get the barley delivered from different farmers from one year to the next. But it will always be local barley.
The Barley is floormaltet at the Distillery.
The water used for our whisky is local. It is pumped from the ground just a few miles from the Distillery (in Dejbjerg). It is water of superior quality.
We use the water in the malting process for soaking the grain, when mashing, for diluting when adding new make to the cask before aging and when diluting the matured whisky to the best bottle strength (of our choicce).
The Rye, which is used at Stauning Whisky is locally grown. It will not be from the same field. Since conditions vary for the farmer from year to year, the farmer’s quality of Rye also vary. But as with the barley we only use Rye of the highest quality.
We also floormalt our Rye. Floormalting the Rye is very unusual worldwide. We do it because we can and because it gives a much better flavor in the final product.
The lack of a hard shell makes the Rye much harder to work with than barley. It gets more sticky during malting and mashing than barley and we therefore had to make special conditions in our production in order to make the Rye whisky. But we definitely think it’s worth it.
The Yeast we use is developed for makinng whisky. It is a dry Yeast. This yeast is producing rich, fruity, smooth aromatics, malty character with balanced ester profile and really good at keeping the smoke in the liquid when making our Peated whisky. It is good at breaking longer sugar chains and getting optimum yield. We have used the same type of Yeast from day 1.
At “Store Bølling Sø” between Herning and Silkeborg, Klosterlund Museum and Nature Center is situated. This place is one of the only places in the country where they still cut Peat from the bogs.
Peat extraction is used as activity in the living museum.
The Peat is a particular soil type, created by the decomposition of plant material quenched by flooding / hypoxia. Peat therefore retains some of the plant parts structure.
The incomplete decomposition increases the carbon content of Peat, which is therefore suitable for fuel.
When we make a smoky Barley Malt, we use Peat during drying in the malting proces. We control the temperature and air flow very accurately to ensure the right content of phenols in the grain, which gives the characteristic smoky taste. Our Peat adds a complex smoky, rich, oily, sweet aroma to the Malt.
At Stauning Whisky we use ex. bourbon casks, virgin american white oak casks, sherry, port and wine casks. We use from 32 liter up to 228 liter casks.
The cask maturation of whisky is one of the most influential processes that create the taste of a whisky. The time the alcohol sits in the cask during maturation is also very important. The wood of the cask adds the different complex flavours. Different casks offer different flavours.
Most of our Casks is also toasted and heavily charred before use. Toasting and charring converts the wood sugars into vanilla and caramel flavours.