Stauning HØST Höst - Danish Whisky - in GP

Volume: 0.7 litres | Alcohol content: 40.5% | Chill filtration: No | Colouring: No

Special Features:

HØST means “harvest” in Danish. Stauning combines a barley single malt with malted rye whisky. Both grains are grown near the distillery, floor-malted entirely on site and then dried in Stauning’s own kiln.

Following double distillation in 24 small, direct-fired copper stills, the whiskies initially mature on site in first-fill bourbon casks and heavily charred new American white oak casks. A finish in first-fill port casks adds fruity and floral facets to the cereal-led character. HØST is bottled at 40.5%, without chill filtration or added colouring.

Fresh hay, pear, apricot, cherry and dried fruit complete the profile alongside caramel, toasted oak and pronounced malty cereal notes.

The redesigned bottle uses less glass, while the whisky itself remains unchanged.

Tasting Notes:

• Nose: The nose brings together vanilla, beeswax and citrus fruit.
• Palate: On the palate, meadow honey and toffee meet apple and red berries.
• Finish: The finish is syrupy, combining cinnamon, oak and subtle spice.

Distillery/Bottler:

Stauning Whisky began in 2005 as a project by nine friends on Denmark’s west coast. Their first experiments took place with two small stills in a former slaughterhouse, where they malted barley on the tiled floor of its cold room. They successfully distilled the heart cut for the first time in August 2006, followed by the first commercial bottlings in 2011. Stauning has operated from a purpose-built distillery since 2018 while retaining the fundamental craft methods established during its early years.

The barley and rye are grown only a few kilometres from the distillery and are floor-malted entirely on site. A four-day fermentation and a wort-production process that retains a high proportion of solids encourage fruity and cereal-driven components. Instead of relying on a few large units, Stauning uses 24 small copper stills whose shape and size echo the original equipment. Direct firing creates high temperatures at the copper surface and promotes roasting reactions that can produce caramel-like, chocolatey and nutty compounds, among others.

Facts: