Thy Whisky – Bøg – Core Range Edition 2024

Thy Whisky produces a whisky called “Bøg,” which can be said to be a true testament to Danish tradition and craftsmanship.

Smoking with beechwood or beech chips has been a tradition in Denmark for many years, providing a pleasant smoke flavor to whatever is being smoked, whether it’s sausages for the grill, salami for the lunch table, or fish and cheese. Smoke has been used to preserve food through the ages and is still used as a natural preservative.

Beech smoke offers a unique profile that is warm, sweet, and lightly charred, adding a pleasant depth to the whisky without the harsher, earthy tones of peat smoke. This type of smoke gives the whisky a delicate sweetness and a rich, rounded smoky flavor, which also complements the sherry notes from the barrels. The flavor lingers gently on the palate.

“Bøg” whisky is a new core range whisky made from organic Odyssey barley grown in the fields around Gyrup farm in Thy.

The barley is malted and smoked at the distillery’s own drum malting facility using beech smoke. This process gives the whisky warm, malty, and smoky notes, creating a rich and full-bodied flavor.

Aging in old sherry casks, specifically Oloroso and PX, gives “Bøg” a warm and smoky character balanced with the mild sweetness of baked fruits and deep, dried fruit notes.

By using beechwood instead of peat, Thy Whisky brings a sustainable twist to traditional smoking methods, as peat is a less sustainable option compared to wood. This is a topic we could discuss at length, but that won’t be elaborated in this post.

“Bøg” was distilled in 2020 and matured using 14 casks: 10 first-fill Oloroso casks, 3 first-fill PX casks, and a special cask that isn’t often mentioned. It’s a first-fill 60-liter Palo Cortado cask that was also filled in 2020, and its influence can be sensed in the whisky.

This has resulted in 3,100 bottles, and when all the casks were blended and bottled in 2024, this whisky is a little over 3 years old. Its youth does not detract in any way; rather, it gives a very good smoky flavor and overall power in taste.

🆅🅴🆁🅻🅻:

A lovely dram that will appeal to most. The smoke is present and waves gently but is not overpowering, pleasantly coating the mouth. The different sherries complement the smoke and give a “Feel Good” sensation.

It is 47% abv and a Single Barrel Bottling. It was released first time in 2019 but this bottle is from 2021 from Barrel No.: 9

🅼🆈 🆃🆂🆃🅸🅽🅶 🅽🆃🅴🆂

🅝🅞🅢🅔
A interesting thick aroma of something earthy, black tea, mossy, birch sap, sweet salt licorice and a soft touch of eucalyptus

🅣🅐🅢🅣🅔
Creamy/Oily, black tea, birch sap, mint, salt, earthy, soft vanilla, sweet licorice, dark honey

🅕🅘🅝🅘🅢🅗
Medium long, nutmeg, black tea (English breakfast tea without milk ) and a touch of birch sap

🆅🅴🆁 🅻🅻
This is an interesting whisk. Do not expect the taste of an Speyside whisky but enjoy the unikness of the different wood taste that you don´t meet everywhere. You don´t really feel it is a young whisky and in my opinion it does not matter here if it is young or old. It has it´s own taste and that is refreshing!

During our trip to Singapore, I had the opportunity to make a quick visit to the distillery, and I can confidently say that it doesn’t belong to the large-scale production category. It’s a small craft distillery squeezed between some tall buildings, with a beautiful gate leading to the distillery and a window that takes up 1/3 of the second floor. Outside on the stairs, you are greeted by the Brass Lion.

Unfortunately, I didn’t have time for a tour, but you can see the copper stills, which are a combination of a pot still and a column system. They also produce a lot of gin, so it makes a lot of sense.

My wife and I sat in the tasting room, or rather, the adjacent room, as a tour had just finished, and they were about to start their tasting.

Naturally, I ordered a whisky – I was about to taste Singapore’s first whisky.

They have two variations: a cask strength at 65% and a variation at 48%. I chose the 48%, partly because I thought that this percentage was selected to represent the distillery’s desired flavor profile while still showcasing their capabilities. The other reason was the price. I thought whisky could be expensive in Denmark, but they have met their match in Singapore.

I’m not a magician, and it’s not an illusion poured into bottles that I’m going to tell you about, but a combination of different events in the creation of a whisky that can do something truly special. I haven’t made the new make used for this wild whisky myself. The good people at Fary Lochan Distillery have, and needless to say, it’s a good new make that’s been used. It’s without smoke and just downright delicious, oily, with good notes of citrus and malt in the taste, in other words, a good starting point.

The First Cask

Let’s start somewhere else entirely to provide a bit of background as to why I embarked on this experiment. It’s one of those experiments that many whisky enthusiasts undertake at some point, I suspect. It’s exciting to taste whisky, and at some point, you just have to have that little barrel standing where the whisky matures. It happens at home, and there’s plenty to talk about when friends visit the whisky room.

So it happened to me too. The opportunity arose to buy a small cask of whisky from Fary Lochan. They had had some small 7-8 liter casks made from large sherry casks that had been rebuilt, scraped, lightly toasted, and seasoned with PX sherry. Then Fary Lochan 3-year-old ex-bourbon barrel-aged whisky was filled in, and it was up to the buyer to determine the length of this finish.

Maturing whisky in small casks happens faster because there is much more contact between wood and liquid than in the large casks we normally get our whisky from. If it’s a new cask that hasn’t been used before, it will also impart significantly more flavor from the wood and color than a used cask, and one of the risks of leaving the spirit on these new casks is that they can tip over in flavor, and if this happens in a small cask, it’s not certain that it should stay in the cask for very long. That’s often why they are only used to give a finish to a whisky.

The transformation of the whisky in this small 7-liter cask also happened quickly, so I only let it stay in the cask for 64 days and bottled it on December 17, 2020. It became a delightful strong whisky with fullness and a beautiful color.

Now we come to the decision to take the project a little further.

From New Make to Whisky

The small cask lay in the cellar at Fary Lochan Distillery at a reasonably constant temperature, so my decision was to fill the cask with new make from Fary Lochan, take the cask home, and let the changes happen over a minimum of 3 years so I could call it whisky.

The cask was now placed in my whisky room in our small wooden house in Sorø on December 17, 2020. Now the challenge was to leave it for 3 years. It can be a difficult task, especially when the cask first arrives. I created an Excel sheet with the starting point and dates for when color and taste should be checked. I don’t have an alcohol meter, and that was a challenge.

My son-in-law and I had agreed that every 6 months we would take a sample of 2 cl and assess the development. We had experienced how greedy the angels could be with the first cask, and this way, we could follow the development without taking too much from the cask. It only amounted to 14 cl out of the 700 cl we filled the cask with. However, we tried for the first time already on February 17, 2021, because we were a bit curious. There was a golden color, and the new make taste was still very pronounced.

The experiment was underway. New make at 63.47% in an amount of 7 liters had been put on our small cask and left to rest in the whisky room. Now it was just a matter of waiting.

Greedy Angels

I won’t take you through each of our samplings, but I’d like to reveal that we were somewhat surprised to experience quite a significant and rapid evaporation.

At the first 6-month sampling, notes of plums, raisins, green apples, and actually a quite tasty young spirit emerged. 60 cl of liquid had vanished at this sampling.

By the time it reached 1 year, 150 cl had disappeared, and we were a bit puzzled if there would be anything left after the next 2 years. We had 1 liter of new make left and considered whether we should fill it into the cask. That would, in that case, “ruin” our experiment of seeing what happens in a small cask over 3 years, so we refrained from doing so.

The taste at 1½ years was not good; it was burning and bitter, and the courage to expect a good whisky in the end dwindled a bit.

At 2 years old, with 1 more year to go in the experiment, only 4 of the original 7 liters remained, and we realized it was becoming an expensive experiment. However, the taste had improved slightly, which lifted our spirits. At 2½ years old, the taste had improved even more. It was a warm spirit, and the excitement grew; now it was fascinating to see what the last half year would do.

Bottling and measuring

On Tuesday, December 19, 2023, I drove to Farre. I had an appointment with Morten to tap and bottle.

We were both excited to see the result, and we quickly set about emptying the cask. We let the whisky, yes, we could call it that now that 3 years and 2 days had passed since the cask was filled, flow from the small tap into a coffee filter to strain out the sediment from the cask and into a bucket.

The most beautiful dark mahogany color flowed, and the aroma was fantastic. Full-bodied with many exciting aromas on the nose.

It didn’t look of much in the large bucket once everything had been emptied out, but the scent was good. Morten fetched the digital measuring device to measure the alcohol strength and measured…

It couldn’t be right, and he measured again… I asked if the device needed calibration, and he assured me it had worked the day before. We agreed to clean it and try again. New measurement and another one…

All measurements showed almost the same result. We discussed that the alcohol percentage at filling was what it should have been, and I found a picture from the measurement at filling 3 years earlier, and yes, it was correct, the cask was filled at 63.47%.

Morten found a sample from someone who is doing the same experiment and measured that one. It was around 60%.

Now Morten found a hydrometer, and it also showed the same as the digital device. Now there was only one thing left to do – to taste. We got glasses, and at the same time, we asked Anne and Tine to come down and taste, because this was too wild.

Staggering ABV

The measurements taken showed that the alcohol in the whisky is a staggering 82.92% – It’s no wonder it tastes warm, but it tastes good, and yes, it can handle a bit of water without ruining the taste.

So how does it happen that the alcohol percentage increases by nearly 20% from 63.47-82.92%?

The temperature in the room hasn’t been constant but has fluctuated between 17-28^oC. During the hottest periods of summer, the cask was kept in a refrigerator at 5^oC.

It makes sense that the liquid evaporates when it’s warm, and we also know that both liquid and alcohol evaporate in Scotland when it’s colder. We also know that significant evaporation occurs in other countries with high temperatures. In South Africa, they have an Angel’s share of between 9-15% per year, and in Taiwan, they also have an Angel’s share of 13-18% per year. So we can perhaps understand that there is less in the cask when it stands in a warm place.

The interesting thing is that there is a high evaporation of liquid, but it’s the water that disappears and not the alcohol. The alcohol remains in the cask, but how is that possible?

Low Humidity

A factor we haven’t considered at all is the humidity in the room. Normally, the humidity is relatively high in maturation warehouses, which helps to keep the water in the cask, but if the humidity is low, something interesting happens. The humidity in my whisky room is 23-26%, which is dry. Normal indoor humidity ranges from 25-60%, and the average humidity in Denmark is around 81%.

Here’s where it gets interesting and perhaps a bit nerdy, and I’ll try not to make it too complicated.

When the casks are maturing whisky on oak barrels, the wood “breathes,” causing the liquid in the cask to move in and out of the wood. This means that the wood expands when it’s warm and contracts when it’s cold. We want this movement because when the liquid is pressed into the wood and squeezed back into the cask, it imparts color and flavor to our whisky. There’s also a “filtration” of some of the impurities in the ethanol, which gives our whisky a rounder flavor over the years.

With heat, the pressure also increases in the cask, which causes the liquid to be pressed more into the wood.

If we briefly look at what’s filled in the cask, we can’t avoid that our preferred term for what we consume is whisky, but it’s ethanol and water. The molecular compositions in ethanol are C²H⁶O, and in water, it’s H²O, so ethanol is more dense in composition than water.

Water, therefore, has a smaller molecular composition than ethanol and becomes easier to “push” out through the wood, which means that ethanol remains in the cask while water evaporates. We thus have less liquid but retain the ethanol, which means that the alcohol percentage increases in our whisky as it matures.

If the temperature had been lower in the room and the humidity higher, there would have been a more even evaporation of both ethanol and water, which is what we typically experience in distilleries in, for example, Denmark, Scotland, Sweden, and Norway.

It’s probably a bit simplified, but that’s the process in short.

Dark Mahogany

The color of the finished whisky is also absolutely phenomenal. Beautiful dark mahogany. It’s also somewhat unusual that it becomes so dark when it hasn’t been on the cask for a longer period. However, we must remember that it’s a small cask and there’s good contact between the liquid and the wood. It gets filtered quite a bit.

What contributes to its uniqueness is that it has obtained the same color as the first time we used the cask. Back then, the cask had been stored in the cellar at Fary Lochan in cooler and more humid conditions.

We thought that it was the PX sherry used for seasoning the cask that had given the color. As mentioned earlier, the cask is made from used sherry casks from a Bodega in Jerez in southern Spain. It’s a European oak cask. From the small charcoal pieces that came out during emptying, I would assume that the cask was lightly toasted before seasoning with PX sherry. In other words, used staves were used. This means that there isn’t as much color to be gained as from a new cask, and we also used the cask to provide a finish, and it gave a good color to the whisky.

Here, where the cask is used again, the expectation was that the color would be somewhat lighter, but that wasn’t the case. The whisky became just as dark as the first time we used the cask. For comparison, I looked at the color of the whisky in the other experiment – the sample Morten had. The color of that sample was as if I were holding a 3-4 year Fary Lochan whisky from an ex-bourbon cask. Fine and golden yellow.

There must be something about the wood in our small cask that gives this very dark color. I can only come to the conclusion that it’s the same as Jes Mosgaard from Mosgaard Whisky Distillery experiences with his “Black Peat” Mosgaard whisky, which has gained its color from a Hungarian Oak barrel.

I have only been able to trace that the cask we have is made of European oak, so we probably won’t get any closer than that.

A Wild Transformation

If I summarize a bit, we’ve conducted a small experiment where several factors may not have been the main focus. Actually, it was simply the idea to see how the flavor would develop in a small cask over a period of 3 years – From New Make to Whisky.

We may have ended up with Denmark’s strongest whisky as a result.

A small 7-liter oak cask filled with New Make at 63.47% from Fary Lochan, turned into an explosive, fragrant, dry sherry whisky with a fantastic color and a whopping 82.92% alcohol in 3 years and 2 days.

It was stored in a room with low humidity and an average high temperature for whisky maturation. From 7 liters to just under 2.5 liters of finished whisky.

It’s fantastic to be surprised and experience this wild development where the whisky has been influenced by so many different elements that have created our “High Spirits Adventure.”

A very tasty 3 year old whisky with a double maturation.

One elegant thing about this first release is that the first maturation happend in small 50 litre New Danish Oak casks.
This has provided some lovely soft notes of green pepper.
The small casks has done their magic for 13 months and with the oily, fruity new make it has had a fabulous start.
The last 25 months was in a ex-bourbon hogshead from Heaven Hill and it has certainly done it’s wonders on the sweet toffee side.

A wonderful first release from Thornæs Distillery.

It was actually my first visit at the distillery the evening before it was released. I was invited to a small cozy get together with the team at the distillery, some boardmembers and Thomas who is the head and heart og “Friends of Thornaes” on Facebook.

Only 314 bottles at 50.9% abv and 50cl have being released at www.thornaes.com and will be availably at some selected shops cross Denmark.

Congratulations Torben & Co with your first release of a beautiful whisky – Can’t wait to taste the coming whiskies – Cheers

🅼🆈 🆃🆂🆃🅸🅽🅶 🅽🆃🅴🆂

🅝🅞🅢🅔
A nice sweetness of vanilla and toffee, soft tones of oak and fresh barly

🅣🅐🅢🅣🅔
A lovely oily mouthfeel, round toffee, tropical fruits and a nice maltyness

🅕🅘🅝🅘🅢🅗
A long toffee finish with a nice fruityness and touch of grassy oak

Another distillery in New York I need to visit one day is Van Brunt Stillhouse.

Van Brunt Stillhouse have been going since 2012 in Red Hook, Brooklyn and founded by Daric Schlesselman and Sarah Ludington. As husban and wife they are driven by their shared love for creating and crafts.
They are producing craft Farmhouse style whiskeys by using local grains from New York State. They use Organically grown Corn, Wheat and Rye and my guess is that the Barley also is from New York State as they for example smoke the grains them selfs
Daric and Sarah have been digging some in the history books and want to be true to the Dutch settlers. So the distillery has it’s name from one of the pioneers Cornelius Van Brunt (1760-1827). One of the founders of the Dutch colony of Breukelen. Breukelen later became Brooklyn.

The first spirit Van Brunt Stillhouse released was Due North Rum. The Rum and the saying Due North about a rum has a long history in New York and because of the large interest in history the Rum was chosen.

This Campfire whiskey tastes pretty good but I must say I don’t get that Campfire smokey feel. It is more a experience of a mix between a well made Bourbon and a triple distilled Irish Whiskey with a twist of a very soft smoke.

On the bottle it says: ” “Campfire” says it all. Peat, oak and cherry are front and center in this bold spirit. 3 whiskies distilled from house-smoked grains came together to form the complex flavors in this unique batch – never to be repeated, so grab a bottle while you can. Carefully crafted, one batch at a time, in Red Hook, Brooklyn. Age 3 years. We never chill filter our whiskey.”

I am glad I grabbed a bottle when I saw it and I enjoy every sip. I can’t find the cherry and the smoke is not dominating. I can’t get this stuff in Denmark, but it could have been fun to put it up against the Smoked Corn Whiskey they produce at Van Brunt Stillhouse.

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (4/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 – 𝙈𝙖𝙮𝙗𝙚 𝙢𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩

Is there room for a new player on the field?
In my opinion – always, and if they start out playing the good taste game they might just stay in the game for a long time.
This is how I feel about The new kid on Isle of Skye – Torabhaig.

Isle of Skye now have two distilleries operating and sending whisky on the marked. Talisker which has a special place in my heart and now Torabhaig which has made a pretty good impression with this first release.

Torabhaig 2017 The Inaugural Release is an NAS whisky, but if the distillery started distilling in 2017 and bottled late 2020 or start 2021 it will be just 3 years old. Some times peated whisky at the age of 3 can give you at hard kick in the nose and mouth but you don’t feel that with this one. It is pleasant and easy to drink and I think many would guess it to be older. You are not flipped over by complexity but you get at tasty well balanced whisky that is easy to fall in love with.

The peat level, the PPM is measured two time in this one and it is pretty cool that Torabhaig has done that. Not many go through the trouble find the actual ppm in the bottle. Usually we only get the ppm measured in the malt after it has been dried and this will show a higher ppm than the finished whisky that you will savour.
The ppm in The Inaugural Release is about 55-60 measured in the grain and ending up at 16 ppm in the bottle.

The transparentsy from Torabhaig distillery about what is used to make the whisky is high, so you are informed on the packaging that the whisky is made with Concerto malted barley and fermented with Pinnacle MG+ yeast. So if you want to be a little geeky you can be that here

For a little conclusion I will say this is a pretty good first release and I am looking forward to see what this will grow to be. I think, in time, some of the more known peated brands will have to step up their game if they don’t want to end up on the replacement bench.

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (4/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 – 𝙈𝙖𝙮𝙗𝙚 𝙢𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩

I don’t think many outside Sweden know Gammelstilla Whisky but you should look their way.

The distillery is young and have released it’s first whisky in march 2017. The idea for the distillery startede in 2004, but the first production was not ready for maturation before 2014. I will write about my visit at the distillery in another post.

The Gammelstilla Whisky “Isak Mackey” is a beauty at 54.6% ABV matured in ex-bourbon casks. Finished in New Swedish Oak for six months and then again in ex-bourbon for two months.
In total; 3 years and 8 months old Whisky that taste like a 8-10 year old – wow.
They have used 30 liter casks for the maturation.

Gammelstilla Whisky “Isak Mackey” got its name to commemorate the Scot Isak Mackey who in the 1600s came to Gammelstilla to work and he built a small distillery in the town. However, that distillery is not to be found anywhere, but the tradition has been taken up in Gammelstilla again.

They only released 800 bottles of “Isak Mackey”and of course it was sold out when I visited near by. That was sad for me, I just got to taste it at the campsite Årsunda Strandbad.

This October (2017) they will release another 600-800 bottles of a other whisky, they haven’t named yet, in the Systembolag near Gävle in Sweden.
Hmmm I wish I could be there when they do.

It is a fantastic whisky when you think of how young it is.

Cheers for some good swedish whisky

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (5/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 𝙖𝙣𝙙 𝙄 𝙙𝙤𝙣’𝙩 𝙝𝙖𝙫𝙚 𝙩𝙤 𝙩𝙝𝙞𝙣𝙠 – 𝙈𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢 𝙢𝙖𝙮𝙗𝙚
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩

Smaller scale distilling. “Rös Whisky” is a Danish Whisky from a Winery called “Dyrehøj Vingaard” – So this means whisky is not their main product, Wine is and they are good at it.

The winery make other spirits like gin, snaps and so and in 2013 they by coincidence started to make whisky as well. A craft Brewery had made to much Christmas Beer…. hmm and knew they couldn’t sell it. A good thing about this Christmas beer was that had not used Hops, only Barley. The winery got hold of the beer and decided to distille the it and let it mature in casks so it would become whisky.

The Whisky is young, 3 years old, and you can taste it but there is good potentiale in this whisky.

When I nose the whisky it reminds me of new make at first hand but then some sweet christmas cake takes over.
In Denmark we have a honey cake and it is alot like smelling those.

The taste is oranges, ginger, all spice some cloves and vanilla. The finish is medium long and has dominans of all spice and that feeling of new make.

It is a little oily and feels dry on the tongue at the same time.

Now I would like to tell you the facts and numbers of this eksakt whisky, but I found it at a hotel near my home. They only had the minis and no information. I have not been able to find very much on the whisky and I haven’t visited the winery/distillery, yet, to get the full story.
These facts are the closest I can get. I will make another post if I get the chance to get my hands on a larger bottle at the distillery one day.

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (3/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 𝙖𝙣𝙙 𝙄 𝙙𝙤𝙣’𝙩 𝙝𝙖𝙫𝙚 𝙩𝙤 𝙩𝙝𝙞𝙣𝙠 – 𝙈𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢 𝙢𝙖𝙮𝙗𝙚
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩

Mosgaard makes excellent whisky and they dare to experiment with different types of cask, which I like.
Another thing that is interesting is that they go a step further than many in making special casks like this cask which is composed of staves from old Ruby and Tawny Port wine casks. The casks are made from the large casks cut down to 50 liter casks and the staves are mixed between the Ruby and Tawny casks.

Firstly this gives a rather distinct taste when the whisky has as this much contact with the wood as it does in these smaller casks.

The combination of the two types of port gives a good mix of the drier and the sweeter port.

I’m not sure how old it is, but I think it’s just a little over 3 years old. The nice thing about it is that it tastes a lot older.

The maturation in 50 liter casks is faster, and in round figures, a storage for 3 years in a 50 liter cask will correspond to the whisky having been approx. 12 years in a 225 liter barrel.

You get a really delicious desert whisky with this Port Wine Cask. A treat for the palate and there is a nice aftertaste that lingers for a long time.

𝙄 𝙬𝙞𝙡𝙡 𝙜𝙞𝙫𝙚 𝙩𝙝𝙞𝙨 𝙬𝙝𝙞𝙨𝙠𝙮: (5/6)

🅼🆈 🆁🆃🅸🅽🅶 🆂🆈🆂🆃🅴🅼

– 𝙀𝙭𝙩𝙧𝙖𝙤𝙧𝙙𝙞𝙣𝙖𝙧𝙮 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙙𝙚𝙛𝙞𝙣𝙞𝙩𝙚𝙡𝙮 𝙖 𝙠𝙚𝙚𝙥𝙚𝙧
– 𝘼 𝙗𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡 𝙬𝙝𝙞𝙨𝙠𝙮 – 𝙊𝙣𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙨𝙝𝙚𝙡𝙛
– 𝙂𝙤𝙤𝙙 𝙖𝙣𝙙 𝙄 𝙙𝙤𝙣’𝙩 𝙝𝙖𝙫𝙚 𝙩𝙤 𝙩𝙝𝙞𝙣𝙠 – 𝙈𝙮 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙙𝙧𝙖𝙢 𝙢𝙖𝙮𝙗𝙚
– 𝙉𝙤𝙩 𝙗𝙖𝙙 – 𝙄’𝙡𝙡 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣 𝙨𝙤𝙢𝙚 𝙙𝙖𝙮
– 𝙄𝙩 𝙬𝙖𝙨 𝙛𝙪𝙣 𝙩𝙖𝙨𝙩𝙞𝙣𝙜, 𝙗𝙪𝙩 𝙄 𝙢𝙞𝙜𝙝𝙩 𝙣𝙤𝙩 𝙙𝙤 𝙞𝙩 𝙖𝙜𝙖𝙞𝙣
– 𝙇𝙚𝙩’𝙨 𝙟𝙪𝙨𝙩 𝙨𝙖𝙮 𝙄 𝙝𝙖𝙫𝙚 𝙩𝙧𝙞𝙚𝙙 𝙞𝙩