In 2013 we gathered up with a group of bartenders in Copenhagen to discuss how to build and ferment the perfect mash and ways to distill the spirit for a superior Rye Whiskey. We decided to build a mash with corn,
barley and an extra high content of rye, and to cut the distillate a little later than usual to add more flavors to the spirit. Hence to this, the final spirit was called Cut No. 4.
A spirit can't be called whiskey before it's been barrel aged for at least 3 years. In this period the spirit will purify and obtain color and flavors from the barrel.
Depending on the wood type, the wood sugars will apply different flavors such as vanilla, caramel, coffee and
chocolate. We have chosen White American Oak to apply the flavors needed for a superior Rye Whiskey.
Aging time is significant and the aging process will vary depending on the character of the barrel and the
environment. At this moment, we have 6 barrels with 220 liter of spirit in each barrel, aging nice and slowly.
We will continuously monitor and taste the spirit from each barrel to make sure it develops i
and to determine when the whiskey is ready. So in the very near future, we will have our very first Rye Whiskey