West Jutland

Fresh rye bread, vanilla and caramel open the nose, followed by red cherry and a touch of roasted coffee. The palate is robust but composed, with dark fruit, pepper and new-oak spice carried by a dense malty texture. Locally grown Danish rye and barley are floor malted, then distilled in small direct-fired pot stills, giving the whisky a distinctly grain-led character. The finish is long, warming and fruity, with pepper and toasted oak lingering. Serve neat or in a rye-forward Old Fashioned.