A liquid interpretation of freshly baked Danish rye bread. A Nordic rye whisky with dark and roasted aromas and a long fruity aftertaste.
This is a different kind of rye whisky. The combination of malted rye and barley and pot still distillation makes this a smooth, fruity and full-bodied whisky.
Open-fired stills creates complex and deep flavours thanks to the fact that a still heated this way will reach significantly higher temperatures (up to 650˚C). This causes any solids in the wash to stick to the inner surface of the copper, in the same way as steak placed on a hot griddle pan will start to brown. This Maillard type reaction inside the still will help to create a range of different flavour compounds, like chocolate, caramel and roasted nuts.
A liquid interpretation of freshly baked Danish rye bread. A Nordic rye whisky with dark and roasted..
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