When one thinks of world-class whisky, countries like Scotland, the USA, and Ireland immediately come to mind. However, nestled in the farmlands of Denmark is a distillery that is changing the narrative—Stauning Whisky. What began as a passionate venture by Lasse Vesterby and a group of friends in 2005 has now evolved into a respected producer renowned for its high-quality rye whisky. Their remarkable journey from a humble hobby to the international market encapsulates not only their commitment to craftsmanship but also reflects a broader cultural movement in Danish gastronomy.
Stauning Whisky’s inception can be traced back nearly two decades to a repurposed butchery that was once owned by Vesterby’s father. The passion to produce whisky in Denmark stemmed from a simple curiosity: why wasn’t anyone in Denmark distilling whisky? With no prior experience in the field, Vesterby and his eight friends started experimenting with local grains. They dedicated themselves to traditional whisky-making methods, primarily focusing on rye rather than the conventionally used barley. This commitment provided their product with an identity that is uniquely Danish.
“Curiosity drove us to start Stauning,” Vesterby reflects, underscoring the lighthearted yet serious approach the group took toward their craft. By opting for local Danish rye, employing traditional malting techniques, and using copper pot stills, Stauning set a standard that prioritizes authenticity and local culture.
Creating an established whisky from scratch is a challenging endeavor. Unlike the well-trodden paths of larger distilleries, Stauning had to forge a new category—Danish Rye—on its own. The challenge was compounded by the necessity of self-sufficiency; Stauning is committed to producing all elements of their whisky in-house. This dedication to craft is reflected in their meticulous processes, wherein malt is floor-dried using direct fire, emphasizing the importance of tradition in modern whisky production.
The momentum gained traction over the years. With growing recognition, Stauning garnered the attention of spirits giant Diageo, which invested significantly in the brand. This funding allowed Stauning to build an impressive new distillery capable of producing 900,000 liters annually. Excitingly, Stauning has transitioned from a local brand to an international sensation, drawing around 17,000 visitors each year to its distillery, eager to experience the whisky-making process firsthand.
In 2023, Stauning took a significant leap forward with the launch of its Sherry Cask Finish Rye—a release crafted exclusively for the American market. This whisky is a testament to Stauning’s innovative spirit, marrying traditional techniques with a modern twist. The whiskey finishes in Pedro Ximénez and Palo Cortado sherry casks from Spain, creating a harmonious blend of flavor. At 101 proof, the whisky presents an enticing profile: aromas of toffee and dill are first to greet the nose, followed by an experience of complexity on the palate that features notes of cardamom and orange zest. The finish reveals a delightful hint of prunes and tobacco leaf, resulting in a refined drinking experience.
However, the introduction of this whisky is met with a catch—only 800 units will be available across the United States, each retailing around $75. This limited release showcases not only Stauning’s craftsmanship but also positions it as a collectible item for whisky enthusiasts.
While Stauning’s foray into the U.S. market exemplifies its ambition, it also underscores a deeper cultural connection. Vesterby envisions a future where Danish cuisine and spirits are intertwined. “Bringing Danish flavor and culture to life in the U.S. is something we’re very excited about,” he notes. Collaborations with renowned chefs, like their upcoming partnership with a Chicago bakery to create limited-edition pastries, highlight the synergy between food and spirits.
Moreover, Vesterby emphasizes the essential role that bartenders play in the whisky’s success. For Stauning to thrive in the U.S., educating consumers through the trade becomes paramount. By integrating their Danish rye whisky into classic American cocktails, they aim to carve a niche in a saturated market, turning budding enthusiasts into loyal advocates.
The ascension of Stauning Whisky is more than just a tale of entrepreneurial success; it mirrors the wider recognition of Denmark as a culinary powerhouse. If Stauning continues on its trajectory of innovation and commitment to quality, Danish rye could stand alongside the great whiskies of the world. As global palates evolve and diversify, the future looks promising for Stauning and the distinct flavor that Danish rye brings to the global spirits stage.