THE UNIQUE TASTE OF STAUNING
LOCALLY GROWN BARLEY AND RYE
We use barley and rye from the fields at the Danish west coast. All of it from the area where we live ,breathe and work.
During year we meet up several times with the farmer. We discuss the current situation, what to expect of the upcoming harvest and what to plant for the next years.
We need to be in control. It is this grain that is the backbone of the whisky we produce in Stauning.
INHOUSE FLOOR MALTING
We create a whisky made much like how they did it in the old days in Scotland. At Stauning we insist on floor malting 100% of the barley and rye for all of our whiskies.
We use our own invented methods and machines when malting both the barley and the rye.
Come see the machine that turns the grain – this invention ensure the temperature remain constant though the germination.
A UNIQUE WAY OF MASHING
When we started making rye whisky we needed to mash in a very different way from what you see in other distilleries – simply to make it work.
Rye is sooo different. So we invented our own type of mash-tun. We now use this method for all of our whiskies.
These methods and inventions now help us create our rich and recognizable flavor profile.
OUR SMALL DIRECT HEATED STILLS
The Small Stills are amongst the smallest in the world of whisky. Their extremely small size and alembic shape give the spirit maximum contact with the copper, helping to concentrate the ‘new make’ spirit.
All of the stills are direct heated (open flame) which give the oily, fruity sprit that is characteristic of Stauning Whisky.
There are 5 stills (3 wash and 2 spirit), crafted from copper. The wash stills hold 1000 litres each and the Spirit stills, each hold a charge’ of 600litres.