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Stauning Smoke Danish Single Malt

woody
4.2
(1)€75Denmark, Single Malt

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Taste mentions

Facts

Stauning malts its own barley on the distillery floor, a rare thing in modern whisky. For this bottling, the grain is kiln-dried over local peat and dried heather cut near Ringkobing Fjord. That heather gives the smoke a soft, almost floral edge rather than a medicinal one. The spirit then runs through small, direct-fired pot stills. Fire under copper is old-fashioned and hard to control. It also builds weight and a faint toasty sweetness into the new make. The result is a Danish smoky malt with green apple brightness underneath. Smoke here is seasoning, not the whole meal.

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About the distillery

Distillery

Stauning

The Stauning distillery, located in Denmark's West Jutland region, established in 2005, Stauning whiskies often exhibit a combination of sweet and smoky notes. Caramel, vanilla, and dried fruits are complemented by subtle hints of peat smoke. The use of different cask types adds depth and complexity to the whiskies, providing a diverse range of flavors. Stauning distillery's interesting story lies in their reliance on local resources, including sourcing peat from nearby moorlands. This gives their whiskies an authentic Danish terroir, setting them apart from traditional Scotch whiskies.

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About the Stauning Smoke Danish Single Malt

Stauning Smoke Danish Single Malt is a peated whisky from the west coast of Denmark. The distillery stands near Ringkobing Fjord, in flat farmland outside Skjern. Barley grows in the surrounding fields and gets malted on site. Floor malting takes days of turning damp grain by hand. Bottled at 47% ABV, this single malt leaves the distillery unfiltered. Little about the process here is quick or automated. That shows in the spirit. Smoke here does not come from Islay peat. Stauning cuts peat from bogs nearby and blends it with dried heather from the fjord. Both burn slowly in the malting kiln. Heather smoke is softer than peat smoke and carries a floral note with it. The malt then goes through two small pot stills fired directly by flame. Direct firing is rare now because it scorches easily and needs constant attention. Floral notes arrive first, with green apple sitting just behind them. Wood smoke drifts in slowly rather than announcing itself. None of it is medicinal or tarry. The palate turns sweet, with vanilla from first-fill bourbon casks. Virgin American oak pushes a woody, toasted edge alongside it. Smoke takes over properly at the finish. It dries out to ash and warm charcoal, and the fruit fades last. The rest of the Stauning range leans on rye and unsmoked malt. This bottling is the one built entirely around that heather kiln. Maturation runs through first-fill Madeira and Jamaican rum casks as well as bourbon. Those sweeter casks stop the smoky side turning harsh. Five to six years in a Danish climate is enough time. Anyone curious about Stauning Smoke Danish Single Malt gets peat without the Islay accent.