Stauning Bastard - Rye Whisky Mezcal Finish - Mini

Volume: 0.05 litres | Alcohol content: 46.3% | Chill filtration: No | Colouring: No

Special Features:

Stauning Bastard combines Danish rye whisky with further maturation in Mexican mezcal casks. The 0.05-litre miniature contains the release from Research Series #2. After at least three years in new, toasted American oak casks, the whisky spends at least six months in former mezcal casks from Oro de Oaxaca. Mezcal is distilled from the heart of the agave.

Bastard is the second release in the experimental Research Series, through which Stauning explores new production and maturation methods. Tattoo artist Thit Hansgaard designed the bottle label. The whisky is bottled at 46.3% alcohol, without added colouring or chill filtration.

Tasting Notes:

• Nose: On the nose, sweet pipe tobacco smoke, raisins and oat biscuits mingle with citrus notes and oak.
• Palate: The palate reveals tobacco, vanilla and barley alongside dried fruit and cinnamon. Brown sugar, molasses, buttery shortbread and oak round out the flavours.
• Finish: The long finish is sweet, lightly smoky and salty. Brown sugar and pepper remain present.

Distillery/Bottler:

Stauning began in 2005 as a joint project by nine friends on the west coast of Jutland. Their first experiments took place in a former butcher's shop; later, a farm was converted into a distillery. Even after opening a new building in 2018, the team retained its original approach: local grain, its own malting floors and small, direct-fired stills remain the foundations of production.

The rye and barley are grown just a few kilometres from the distillery. Stauning soaks the grain on its own malting floors and allows it to germinate there. A turning system developed by the team distributes water and moves the grains. Distillation takes place twice in small copper stills over a direct flame. When the distillery expanded, more stills were added rather than larger ones installed, to preserve the existing spirit character. Bastard is also made this way from local rye and barley malted on site.

Facts: