Stauning Smoke

Stauning was founded in 2005 by nine friends who wanted to make exceptinoal whisky in Denmark, specically usng local grains like rye and barley and using small copper pot stills (currently 24 of them). 100% of the grain is floor-malted at the distillery and no coloring or chill filtering is used. While the distillery has two decades of experience now, and a variety of core offerings to showcase, their global footprint has only expanded in recent years through additional funding from spirits conglomerate Diageo. Their only single malt is the Stauning Smoke, sourced from two Danish farms and lightly peated. The barley is kiln dried using local peat and heather and is meant to evoke a West Coast Danish terroir; matured in first-fill bourbon barrels, first-fill fortified wine and spirits casks, and heavy charred new American white oak barrels.

Distillery: Stauning
Country: Denmark
Age: NAS
Strength: 47%
Price: $89.99
Maturation: ex-bourbon, ex-fortified wine and virgin oak casks.
Location: Skjern
Nose: Toffee, smoke, anise, peat, lemongrass, mint
Palate: Smoke, mint, anise
Finish: Ash, mint

Comments: Could really shine in the right cocktail.

Adam – Light smoke and brine on the nose, akin to something like a Talisker but still distinctly different. Some peat underlies the smoke, with a hint of something vegetal. Maybe mint? It’s light but appreciated to help keep things fresh. Big smoke on the palate, escorted to the party by the mint from the nose that showcases as more menthol now. It’s that slight vegetal hint that keeps the finish savory before rapdily drying. The aftertaste is a little sparkly, which I was not expecting. While the Stauning Smoke far from the most complex whisky I’ve ever had, what is there is very intriguing and really makes me curious as to what a non-smoked single malt from this distillery would taste like, as I wonder what else is there that the smoke and peat elbow aside. I wish there were more information about the maturation too but that is a very slight quibble. Satisfying in all seasons for different reasons, I almost enjoy it more in warm climes. 

Henry – First nosing brings smoked herring which resolves into a savory vegetal note, background sweetness, and a hint of char. Hold the glass at the wrong angle and wet denim enters the scene. Peat and menthol with a banknote of perfume enter on the palate tempering the wet jeans smell. The finish leaves you with a pleasant smoky mouthfeel.

Ben – The candy aspect turns into cough drop, candy cough drop in the back of my throat. When the Stauning Smoke dries on the tongue at the end, between the mint and ash there’s a cooling moment, an oasis in the middle of it. This is a singular whisky.

Bill – The angle of the glass really makes a difference here. There’s smoke, peat, but then also heavy toffee and extra sugar coupled with the aforementioned that’s not caramel. Old school English toffee. The nose is great but the palate is a little more one-note, which is kind of shame. I was hoping for more. Almost feels like a half step too far in the cutting. What would this be like at 51%abv? This could be fun with a grilled chicken and a chimichurri sauce.