Stauning R.Y.E. (Rye) Maple Syrup Cask - Danish Whisky - Limited Release

Volume: 0.7 litres | Alcohol content: 53.5% | Chill filtration: No | Colouring: No

Special Features:

This limited Studio Edition was initially matured at Stauning in heavily charred new American white oak casks. It was then finished in selected casks that had previously held Vermont maple syrup. Created from ten casks and limited to 2,500 bottles, it was bottled at 53.5% without chill filtration or added colouring.

The finish builds on Stauning’s earlier experiments with maple syrup casks. One of these single casks, Cask 517, was named the best single cask in the Single Rye up to twelve years category at the 2023 World Whiskies Awards. The Studio Edition revisits this style but is not a recreation of that earlier single cask.

The mash bill consists of 60% rye and 40% barley from Denmark’s west coast. Both grains are entirely floor-malted at the distillery and then double-distilled in 24 small, direct-fired copper stills.

The maple syrup casks complement the rye’s spicy character with velvety sweetness, vanilla, cinnamon, liquorice and charred wood. Further notes include red berries, green apple, citrus fruit, grain and malt, as well as caramelised apple, ripe plum and toasted oak.

Tasting Notes:

• Nose: On the nose, intense maple syrup, warm spices and a delicate oak note combine to create a deep, inviting aromatic profile.
• Palate: The whisky is creamy and full-bodied on the palate. Dark caramel and bold maple syrup combine with pronounced rye spice.
• Finish: The finish is long, creamy and smooth. Oak and subtle caramel sweetness linger with fruit and gentle warmth.

Distillery/Bottler:

Stauning began in 2005, when nine friends started experimenting with two small stills in an old slaughterhouse in the village of the same name on Denmark’s west coast. The first commercial bottles followed in 2011, and the distillery opened a purpose-built new facility in 2018. Despite the increased capacity, it continued to use local rye and barley, its own floor malting and small, direct-fired stills.

The grain is grown just a few kilometres from the distillery. Stauning floor-malts it, allows fermentation to continue for four days and double-distils it in 24 small copper stills. The stills are heated directly, creating additional roasted and caramel notes at high temperatures. Using numerous small stills allowed Stauning to retain the original shape and size of its equipment when production was expanded.

Facts: