Thy Whisky Distillery is located of at our family estate Gyrup, neighbouring the dunes and plantations of the National Park and the windy Northsea coastline.
While the whisky production was founded in 2010, Gyrup is a place of tradition with a history going back to at least the year 1335. Along with the whisky distillery and craft malthouse it is still a thriving organic dairy farm, farming 450 hectars of land.
Thy Whisky was founded on the basic idea of making a whisky with the distinct terroir of the Thy region made from Nordic heritage barley varieties brought back to life.
There are many whiskies in this world, but in the name of cost-efficiency, very few have held on to their own maltings and local sourcing of grains, that made the terroir, that they were once founded on.
Today the 8th generation in the family have taken over, shaping the future of Gyrup and of Thy Whisky, as the first organic single estate distillery that we know of.

  • 2010
  • 2011
  • 2012
  • 2014
  • 2015
  • 2016
  • 2017
  • 2018
  • 2019
  • Thy Whisky founded

    Set of with a vision of creating a truly local single malt whisky, based on the harvest of his own fields, Nicolaj Nicolajsen, 7th generation farmer at Gyrup founded Thy Whisky. Together with his friend Anders Bilgram fra Nordisk Brænderi, the first destiller of Thy Whisky, he started experimenting with various varieties of barley, shaping the first recipes for Thy Whisky’s single malts.

  • Heritage barley varieties

    As part of the recipe development a large scale barley variety programme was formed at the fields of Gyrup. Multiple heritage varieties of barley was gathered from the Nordic Seed Bank, re-breeded and planted on our fields in National Park Thy. Varieties including Langeland, Erhard Frederiksen, Carls and Imperial – long forgotten in modern farming. All of them now rest in casks in our warehouse, and especially one – the old nordic Imperial barley – proved to add a unique flavour to the whisky and was re-introduced to the fields of Gyrup.

  • Coming home for Christmas…

    For Christmas 2012, Nicolaj brought home the first samples and presented them to the rest of the family. At first impression, something out of the ordinary was clearly on it’s way. While still immature, the character of Thy Whisky was slowly taking shape.

  • Firste single malt release

    In a fully packed warehouse in the small coastal town of Klitmøller the first single malt was released. Thy Whisky No. 1 Kræn Klit was a single ex-oloroso cask, bottled at cask strength. The first release received a silver medal at San Fransisco World Spirits Competition in 2015.

  • The family gathers

    After five years of developing recipes and processes, Thy Whisky was ready for the next step. At a family council two generations of the family formed the vision for Thy Whisky: An organic ‘single estate’ whisky distillery in Thy. Recognizing that building a whisky distillery would be project for generations not that a single busy farmer, two of Nicolajs daughters and their families took a life-changing decision, moving from Copenhagen to Gyrup, to take over the task of making Thy Whisky Distillery into what we know today.

  • Murray approves

    With a first review of 93.5/100 and the fulfilling words: ’Well done people of Thy, this is a really beautiful malt’, the third single malt, Thy Whisky No. 3 Kræn Kræmmer, was very well accepted by the world known whisky expert Jim Murray in his annual Whisky-Bible. The review suddenly brought a lot of attention to the family estate in Thy.

  • Brewhouse in the old garage

    Two weeks into 2017 the farms old garage was transformed into Thy Whiskys new brewhouse. Build at small scale to experiment with various grains, the garage quickly became the place where all the wash for Thy Whisky was made.

  • Malthouse inaugurated

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    After two years of planning, our own-designed malthouse was inaugurated in 2018. The malthouse is a 5-ton drum GKV system, making speciality malts out of modern and heritage grains in small batches. Being our contribution to reintroducing local ingredients with full tracability to Nordic spirit and beer production, we’re supplying grains and malts to not only Thy Whisky, but also many other Danish craft destilleries and breweries.

  • Single Estate Distillery

    The final step towards becoming a single estate distillery was finally taken in Spring 2019, as our new 1000-liter copper pot still arrived at the Estate. The time has now come for even more experiments and increased production for the future vintages of Thy Whisky.

"Thy Whisky is bound to this place, so you really need to feel the grain and the soil with every sip"

- Jakob Stjernholm, 8th generation
Today, we use both heritage and modern varieties of barley, rye, spelt i.e. grown from our own fields to shape our whiskies and spirits – malted, mashed and distilled at the Estate. The whisky is aged in bourbon, sherry and new oak casks. Aiming for quality, not conformity we bottle our whiskies as limited editions only.

Medals and recognitions:

- SFWSC 2015, Silver (Thy Whisky No. 1)
- SFWSC 2017, Silver (Thy Whisky No. 6), Silver (Thy Whisky No. 7)
- Jim Murray's Whiskybible, 2017, rating 93.5 (Thy Whisky No. 3)
- Jim Murray's Whiskybible, 2018, rating 90.5 (Thy Whisky No. 6)
- IWSC 2018, Silver (Thy Whisky No. 7), Silver (Thy Whisky No. 8)
- SFWSC 2019, Silver (Thy Whisky No. 8), Silver (Thy Spelt-Rye)