These three silos these are malt silos so that's from the Kiln we can transport the the dried malt
into one of these silos and then it's ready for using for mashing I think if you go over here
and see that's where we make the smoke again we're not smoking at the moment but we can see
where we are why it's happening and what we are actually burning because what is creating the
smoke and the flavor is also different from for instance if you compare with an Islay a whiskey
from Scotland that's that's only peat but we burn Heather from there yeah areas around here being
dried and then also some of the the peat the peat gravel so this in combination give yeah a rather
unique Smoky flavor to our whiskey and the Smoky flavor that we want for our product it creates a
complete different flavor from any other Whiskey on the market yeah because I don't think there are
any Whiskey on the market they both use Heather and and peak level for their smoking version so
yeah it's very different grain storage here is being able to be transferred into the building
yes so when when we're in the mashing it needs the grain we're in the system we say we need
five tons from this Silo and then the system here automatically puts us into and and for a through a
fall roll Mill and grind it and ready for matching process and now we're going into the mashing
well welcome to where we do the mashing in Stauning and again very different from from
all other distilleries and the reason we have such a different setup is because we make them all to
rye whiskey why is so much more tricky to work with than barley especially draining the grain
after mixing is terrible to work with so again we kind of advanced our own setups for making it
possible for us to make the type of whiskey that we want to make so the concept here is that we
take the malt that we saw from from the Kiln from the silos and we grind it so we have this rough
flour kind of and then we add five ton of the the Grain in here and mix it with water to see if we
can see anything down here maybe there's a lot of probably not easy to to film it but we have
the grain and water down here and mix it around because we want to get the the flavor the enzymes
and the sugar from the grain into the liquid so that's been mixed around but then we wanted the
liquid off the grain so that is all being pumped into this piece of equipment we have over here and
in here we have a a horizontal laying a filtered one I just opened so you can see why what it looks
like thank you oh wow so in the center of this one actually all of this from the vest is being
pumped in and then this is a little bit open 0.5 millimeter slots so the liquid is being drained
off the grain itself is being moved to that end pumped down to that blue pump at the end then
actually pump to the second vessel because there is still more sugar a little more flavor too if
you want to extract so we put it in a second vessel and add a second water okay so after
the second water it's been mixed then being pumped back here again grain and then actually back here
for a third time a third water train for a third time and then the grain goes out to a contain on
the outside and this this leftover product is then being moved drove into a biogas plant and used for
making energy oh okay yeah and then all of this coming out here all the liquid coming out here is
being pumped into a washback where fermentation is happening so it all the three filtration ends
up in the same wash bank we can go and look in the wash bank that is so cool thank you it's a
little more quiet in here yeah so this is the wash banks we have a four-day fermentation in
Stauning so we actually we only used in these four for fermentation and we have some some
spare wash banks this one is the one being filled today see if I can just add some light
oh thank you so this has been filtered now and the yeast have been added not much is
happening now but if we look at the one from yesterday and this one over here
you can see there's a whole different activity a lot of bubbling because now the alcohol is being
made and it also produce a lot of carbon dioxide so there's a lot of smell to it and after yeah in
in a few more hours maybe after 12 hours more it kind of settles down because they it's it's the
most active in the first 24 hours and then later on it tightens to slows down the process we look
one day because it we can find kind of follow the process with all these four wash banks you
can see this is one of the older 24 hours ago it looks just like the one we just looked in that's
a big change that's a big change so it's kind of calming down and then also now all of the the the
particles all the the solids are starting to drop to the bottom because when we do mashing like we
do here in Stauning we get a very unclear work coming in here normally from a normal Distillery
you have a rather clear work and no particle no Solace no flower coming in here we have a
lot of parts coming in here so we sit it for four days both for flavor but also for particles start
to drop to the bottom so actually before we take this after four days of fermentation and pump it
into the Distillery we pump not from the bottom of this vessel we actually have a tube going up
from the bottom so all of the flour staying at the bottom we leave that behind so we pump a
little up and pump that over to a mixing vessel mixing around so we have the same product and
then to distribute it into the 16 wash Stills we're gonna see in a minute oh okay yeah so
that's the fermentation for this fermentation is Stauning very cool and welcome to the Distillery
wow this is spectacular yeah it's a nice room to be in and the view is great both with the
windows at the end but also just the yeah a lot of copper and a lot of pot stills and again it's
it's very different what people would normally do if you build a new distillery in a size like
we have in Stauning you'll probably have one or two Stills for the first distillation and one or
two for second distillation but here in Stauning we have 16 for our first distilation and we have
eight for second distillation and for us it's been important they didn't keep pot stills very small
because it just adds to the complexity and the flavor you get a lot of the the heavy molecules
you get the oiliness into the spirit coming out so you get this more of a fat and rich in
mouth feel in your spirit coming out from small particles compared to very last pot stills so
that's why we have 16 for the first distillation instead of just one I know the guys working here
they talked about and that's that's fair enough it would have been so much easier just to clean one
I'll be cleaning 16 and there's so many more pieces that can break down but it's just we
talked about quality it has to be of high quality which we're making in Stauning so if we compromise
because of convenience we will start losing our quality and that is just never going to happen in
Stauning so that's why we have 16 still pots the process here is kind of simple we pump the the
fermented wood in the morning and distribute the even amount in each of the 16 pot stills
here and then underneath we fire directly fired so there's a flame underneath that was a tricky part
especially in the beginning over here because when we have some solids and particles from
the wash banks and put it in here and you put a direct flame underneath you get six 700 degrees so
you can get burned so finding the balance in that setup without getting burnt is very important kind
of tricky but we solved it at the end yes yeah wow well now we're down where we have the the
spirit Stills where we do the second distillation so what we distilled in the first distillation in
in the wash bank the low wine coming out there that is the next day being distributed in these
eight pot stills we have down here and then done for a second distillation and the process down
here is that the first part coming out is called the head and it has some things in it that is not
suitable would not make a good whiskey if you put it on the oak Cask so the first part is running
out kind of like this one and then drop down to the bottom of this and then put into a vessel
underneath here had been collected that's the head and when we get further down the process
we get into the the stuff we like that we want to put on the oak cask is going to be make a great
Stauning whiskey and that's actually where these two are now because that's being collected in
these glasses and then one into a vessel sitting over here so we're collecting the middle part of
the heart and when we get later on in the process we're making a second cut because at the end we're
gonna get different flavors which we're not put into our whiskey so we turn these back and that's
actually where these are now we are now at the tail in this process that is also being collected
so that the heart itself is being collected on its own and then pumped to the next building diluted
to 64 and put on an oak cask and the head and the tail is also being collected and they head
and the tail from today's distillation down here it's actually been mixed with the low wine that
we are distilling up there so tomorrow that's been mixed with the low wine and then tomorrow that has
been distributed around to these eight again so a small part of the process is going yeah in circle
and never actually leaving but for every second to steep it's only the middle part that we take out
and dilute to 64 and then put an old cask okay so that's the second distillation really neat
wow I should we should go and and what's in the warehouse now so you can see some of the
casks sitting there that's the longest period of making whiskey that's just maturing in the oak
cask and you also offer tours yes we are in the west part of Denmark but we are now close to
the to the West Coast there's a lot of tourists there's a lot of both Danes and German who are
spending their summer in the summer house uh yeah in this area so so we have a lot of people who
like to come by and see how we actually are making the whiskey here and the story Stauning so right
now we're in the peak season so we have I think we have six tours every day Sunday only two in
the mix of Danish and and German so I think at the end of the year we're gonna have something
in between 15,000 and 20 000 visitors to Stauning whiskey so so being a a Distillery not only making
whiskey we're actually also becoming a tourist attraction as well and it's and I guess that's
also a very important part of the of the business because it's not only good that people come here
and buy a ticket but they get the story they hear the story they get a connection to Stauning
whisky and they bring the story home and tell their neighbors and their friends about it so
maybe that also add to the interest of Stauning and whiskey being able to get us close to the
process as you can here and that is also one of the I guess one of the upsides we have in the way
we make the Distillery because all the visitors an get really close to the grain you're not stuck
behind a glass wall or you don't have to kind of access anything you can really get close to the
process and and feel and see and smell all part of it and then that's the feedback we get that's
that's the fun part of visiting in such a places that you can get close to the product that's truly
remarkable and I love how transparent you are with your consumers as well yeah well we have the the
I guess you call it philosophies that we want to be open about everything we are doing we used to
say that we don't want to do something behind a door that we don't want to open into so you
should be able to ask us all the questions you would like and then we will answer them because
if we're doing something that we don't want to talk about then we should just not do it yes
oh wow so this is one of our warehouses and all these casks because obviously filled with
our whiskey now just sitting there and I said before this is the I guess in in terms of when
you're being impatient the most difficult part of making whiskey because there's nothing you
can do just take the time it takes to mature the whiskey to get the flavor that that we want and
in here you can see there are both some virgin casks some new casks and there are some use casks
and a rye whiskey is going on there a virgin oak cask and the majority of our single malt
whiskey is going on the ex-bourbon cask and then we also have a lot of different cask finishes and
Etc to play around with ending up different styles of products well obviously it's all
Oak cask because the law demands that and that's also what gives the right flavor to it and then
as I said the rye Whiskey is virgin cask heavily toasted casks not been used before and then The
Malt whiskey is in the The Experiment cask so that is cut from the US after in the US have been but
during the bourbon end we buy them and then we put our malt in them and then we also have some wine
cast some Masala some like I said some vermouth some mezcala Etc and different types of styles
of Cask used for different alcohols before very interesting and how long is your whiskey aged for
and does it vary on the type of whiskey you're producing yes it varies a little bit because the
Rye that is maturing in the virgin cask that adds a virgin Cask adds much more rapidly to
the flavor in it so that is about three and four years old and the Rye or sorry the the
malt whiskeys are in the cask for for around five years and and again for us it's a in a whiskey in
general that's not that old but that's the upside of getting the small pot stills because we get
this rich and oiliness new make coming out and that helped us in the maturation so we get our
a younger whiskey when we make whiskey as we do here in Stauning it kind of feels older because
we do distilling with the right fires as we're doing yes yeah wow very cool thank you so much
for watching today's video I hope you learned a little bit more about how your barley eventually
becomes whiskey and thank you very much for the tour it was really interesting and I learned so
much my pleasure showing you around it's always nice to talk about your passion and what you're
doing so that has been my pleasure thank you and if you'd like to learn a little bit more
about Stauning whisky you can visit well we have a webpage and you can go to stauningwhisky.com and
read more about us and obviously we have a Facebook and Instagram page as well so
please follow us and learn more that's great I'll definitely be looking into it thank you bye købe