Smoke plays a central role in shaping the character of our whiskies.

When the malt is smoked, it introduces a deep and complex flavour profile, acting as a powerful enhancer of taste. Inspired by traditional Danish smokehouses, we often use beechwood, which imparts a soft, rounded and gently sweet smoke with notes of bacon, nuts and a mild bonfire.

In some of our whiskies — such as Vesterhav — we also work with peat. A more classic ingredient in the world of whisky, and one that can be found in Danish peat bogs. Peat smoke contributes bold and distinctive notes of earth, smoke, tar and ash, as well as characteristic maritime nuances reminiscent of sea salt, seaweed and fresh ocean air. These notes reflect the harsh climate of the Danish west coast and create a clear connection to the North Sea and the landscape surrounding the distillery.

The combination of peat smoke and beechwood smoke allows us to work with nuance across the smoky spectrum — from elegant and rounded to more intense and raw — enabling us to create whiskies with depth, balance and a true sense of local origin.