Full Review

Stauning

Stauning
Floor Malted Rye Whisky Batch 4-2021

Category: Malted Rye Whisky

Date Tasted:
Country: Denmark
Alcohol: 48%
93 Points
Gold Medal
Exceptional
$69

Stauning
Floor Malted Rye Whisky Batch 4-2021

Category: Malted Rye Whisky

Date Tasted:
Country: Denmark
Alcohol: 48%
Medium gold color. Aromas and flavors of all spice and vanilla, black pepper and mace, sherry barrel aged Acquavit, and manuka honey and red cherries with a velvety, lively, dry medium-to-full body and a tingling, appealing, medium-long finish with elements of dark sweet rye bread, all spice and cracked black pepper and cocoa nibs, spiced orange, and fondant on a spicy cinnamon roll. A deliciously complex and spicy Rye with just enough sweetness to keep it all in harmony; a gorgeous sipper that will shine in cocktails.

Tasting Info

Spirits Glass Style: Spicy & Complex
Aroma Aroma: all spice and vanilla, black pepper and mace, sherry barrel aged Acquavit, and manuka honey and red cherries
Taste Flavor: Same as aromas with elements of dark sweet rye bread, all spice and cracked black pepper and cocoa nibs, spiced orange, and fondant on a spicy cinnamon roll
Smoothness Smoothness: Tingling
Enjoy Enjoy: with drops of water, with cigars, on the rocks, neat and in cocktails
Cocktail Cocktails: Sazerac, Old Fashioned, Manhattan
Bottom Line Bottom Line: A deliciously complex and spicy Rye with just enough sweetness to keep it all in harmony; a gorgeous sipper that will shine in cocktails.

The Producer

Stauning Whisky A/S

The Producer
Stauningvej 38
Skjern, 6900
Denmark
45 -93393029

Their Portfolio

Malted Rye Whisky

Spirits Glass Glencairn Canadian Amber.jpg
Serve in a Glencairn Ganadian Whisky Glass
Malted Rye Whisky contains a mash bill (grain recipe) composed primarily of malted rye grain. To malt rye, the grains are soaked in water to encourage them to germinate. The grains are then dried with hot air right before sprouting in order to stop the process. Enzymes created in this process modify the grains' starches into different types of sugar and break down proteins into yeast-usable components.