The Stauning distillery started in 2005 and was the brainchild of 9 good friends. I love their origins story and here’s how they tell it…
A remote village on the West Coast of Denmark, nine friends (a doctor, a chef, a butcher, a teacher, a helicopter pilot and four engineers), two small pot stills and an old butchery.
The founders of Stauning Whisky didn’t have much when they started out in 2005. Least of all, any knowledge of whisky-making, but they shared passion, curiosity and the will to experiment and create.
However, they had the land around them: The wind, the sea, the fields, the heather and the peat. And some of Denmark’s finest water. What could possibly go wrong?
Stauning
Well… a lot has gone right. The team landed on their signature rye whisky and has continued to grow since. In 2018, Stauning launched its huge, purpose built distillery, and rather than going for larger stills, they decided to use 24x small pot still, to ensure that the flavour profile of their smaller production scale was not changed.
Whilst Rye, Kaos, and Smoke have formed their core output, recent years have seen the more playful El Clásico and Bastard releases. Here we look at the former and the nuances here come from their rye whisky being aged in ex-vermouth casks. The principal being that if the Manhattan cocktail works so well, then why not age the whisky in the spirit that accompanies it? Indeed, that’s where the name comes from: The Classic Manhattan.
As with all major Stauning releases, the whisky comes with no age statement, but with a strong focus on flavour and the use of local produce. Here, the added vermouth casks have played their part and the resultant El Clásico is bottled at 45.7% ABV.
Nose
Straight out of the gate, you are hit with an initial menthol style vibrancy and a distinct clearing of the nostrils. This grainy whisky nose is then laced with black pepper and marmalade. With time the spices unfold with nutmeg, clove, and anise.
Taste
An initial set of softer sweeter flavours land, which I wasn’t expecting: Butterscotch, toffees, and orange. Then the spices claim back the spotlight with classic rye spice, oak spice, ginger spice, clove spice, and pepper spice. [ed: which reads like an awful Spice Girls tribute band!] Once acclimatised to the spices there are actually quite a few juicy fruity flavours about: apples, oranges, cherries, raisins, and blackberries.
Finish
Very tingly with those spices tickling the tastebuds for a long time after the liquid has gone down and a little earthy and bittersweet finale. Maybe even a hint of smoke?!
Verdict
This seems like a great exploration of rye whiskies. The spices are there and they’ve been added to by the vermouth casks. And why wouldn’t they? I love the cocktail concept – and this apparently turns out to be the first time that vermouth casks have been used to age a rye whisky and that’s great. Ita one of those ideas that you don’t have, but when you hear it, it’s almost odd that it has not been tried before.
On the point of exploration, I am still getting used to / into rye whiskies and this is one that I could appreciate on its own but could not have regularly – it is kind of an intense version of the famous long drink.
Overall though, a tasty drink, and another insight into world whiskies, new ideas, and rye/whiskies being taken in different directions.
M
Sample disclosure: This sample was received as part of a paid subscription to OurWhisky. All notes are intended as an honest, fair, and independent review of the whisky, and not as a promotion. Please drink responsibly. Please drink wisely.
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