art, craft & Science
Guided by these principles and shaped by intuition, we drive every step of our whisky-making process with scientific expertise. By blending precision with creativity, we push boundaries and set a bold course for the future of Danish whisky.
Lasse Öznek
master distiller
With years of experience as a pharmaceutical scientist, Lasse brings passion and a contemporary approach to whisky making. His vision challenges conventions, drives innovation, and pushes the boundaries of flavor and aroma. Through his deep understanding of craft and science, he continuously redefines what Danish whisky can be.
Copenhagen whisky
In a kingdom without a whisky-making legacy, we have embraced the freedom to explore. Unbound by conventions, we are defining Danish whisky through art, craft, and science, believing that true innovation thrives at the edge of tradition. Our organic whisky embodies Denmark’s ingenuity and non-conformist spirit.
Distinctively Danish
the flavor
Crafted from 100% organic Danish barley, we capture the essence of Denmark’s rich terroir and character.
Our fermentation process combines distiller’s yeast with natural lactic acid bacteria present on the barley, creating a deeply layered foundation of flavor. Each batch is single-distilled in our custom Müller hybrid still, preserving the delicate flavors often lost in multi-distillation.
Finally, as the whisky matures in bespoke Hungarian oak casks—virgin, seasoned, or creatively treated—our distillery’s unique microclimate enhances the interaction between whisky and wood, resulting in a spirit of remarkable depth and character.
100% Organic Danish Barley
Our whisky begins with premium, 100% organic Danish barley, sourced locally from farmers who share our commitment to sustainability. This careful selection ensures purity and quality, infusing the spirit with the distinct characteristics of Danish terroir. The malted barley is gently milled to preserve its integrity before being mashed with temperature-controlled water, allowing us to convert starch to fermentable sugars while maintaining the full complexity of the grain.
Cold-smoking & Fermentation
Inspired by Danish culinary traditions, we cold-smoke selected batches of malted barley using beechwood. This technique adds subtle, smoky layers to the whisky without overpowering its natural flavors. Our fermentation process then integrates distiller’s yeast with natural lactic acid bacteria from the barley, creating a rich, complex flavor foundation. This unique combination of smoking and fermentation further enhances the whisky’s complexity.
Contemporary distillation
We distill the wash only once using our custom-built Müller hybrid still, which combines the functionality of pot and column stills. This approach preserves the delicate and intricate flavors often lost in multi-distillation processes. The Aromat column facilitates the separation and concentration of volatile compounds, while the Dephlegmator allows precise control over which compounds are captured, ensuring we retain the most desirable flavors and aromas.
Small Batch & Microclimate
Our small-batch production ensures meticulous attention to detail. Each batch matures in Hungarian oak casks; RAW uses virgin casks, while REFINED and select RARE editions feature bespoke seasoning—toasted rather than charred to achieve a harmonious balance of flavors. The natural microclimate inside our distillery, influenced by fluctuating heat from the production process, accelerates maturation and enhances the interaction between whisky and cask. After maturation, the whisky is bottled by hand.