We’re so ready for a reopening

We’re so ready for a reopening

3
min

First, we waited for our whisky to mature. Now we’re waiting to serve it. We had just opened the doors to our distillery and poured our first batch of whisky when the world closed down completely. Now we’re more than ready to serve you again.

Meanwhile we've made sure the Müller still hasen't been collecting dust. In other words, we have produced a lot of new whisky, and in three years time we can enjoy the result of it. Imagine actually having to wait 12 or more years for that ...

What is Single Malt?

Our whisky is, as Jim Murray, the author of The Whisky Bible says, the best whisky in Denmark. It was the first Single Malt from Copenhagen, and an interesting challenger to most of the internationally recognised whiskies. We only made 100 bottles and it was quickly coveted as a collector's item. Of course we’re proud of that, but we also think that our whisky shouldn’t just be stored as part of a collection. It should be enjoyed.

Whisky maturing in Hungarian oak


Since then, we’ve launched another whisky. This batch is the first in our new series, the RAW Edition, which is about letting the simplicity and mastery of craft and nature do the work. The series is based on the idea of only barley on oak – stored for three years. That’s it. No sherry or bourbon casks. The result is a clean yet complex expression, and a challenging alternative to the more classic whiskies on the very top shelf.

Copenhagen Single Malt - RAW Edition #1

“Three years? How’s that even possible? Is that enough maturation?” These are some of the questions we get. Which is quite understandable when you consider that it goes directly against the whisky creed we’ve all believed in for so many years: that the quality of whisky is achieved through many years of storage, preferably over 12 years, in casks with flavours from other fine products.

We’re here to show that it is possible. We’re still playing the same game, only we’ve tweaked some of the rules. It’s part of what makes Copenhagen Distillery what it is. All of our products are rooted in a respect for the tradition within the established categories of whisky, gin and aquavit. But we’re constantly exploring the fringes of these categories to create new flavours that surprise and delight.

Lasse and Muharrem in production

Now it looks like we'll soon be able to start welcoming guests in the distillery again. To share the whole journey from grain to glass in connection with, for example, a tasting or a concert. We believe that being together in our space makes a difference that can be tasted in our products. 


So we’re looking forward to welcoming you to taste our whisky, and perhaps even some of our other award-winning products, when we soon reopen. And if the spirits itself aren’t enough of a reason to come out, we’re also having the band, Iceage, perform on May 6th. at 20:00. Get tickets on our website: copenhagendistillery.com


See you!

Bourbon, Scotch, and Whisky: What's the difference?
About the Distillery
The distillery, as a space, is equal parts production and experience. Our space in Kløvermarken is a real multifunctional culture house that mixes experiences such as music and events, as well as the creative professions. It’s a place that can accommodate both intimate and large events all within the same square meters. Despite the wide mix of features and cultures that meet in the distillery, it feels like a solid experience — whether you come to work, hold a meeting, listen to music, enjoy a drink or attend an event.

We believe in accountability from our production to our consumption. That’s why we produce alcohol that is neither sweetened nor priced for easy and quick consumption. But it actually goes further than that. For us, it’s also about a respect for each other and the world around us. It includes everything from accountability to our employees, customers and partners to ecology, recycling water throughout our production, using alternative energy for electricity and heating — all the way down to plastic-free packaging and serving at the bar.


We’re so ready for a reopening

3
min

First, we waited for our whisky to mature. Now we’re waiting to serve it. We had just opened the doors to our distillery and poured our first batch of whisky when the world closed down completely. Now we’re more than ready to serve you again.

Meanwhile we've made sure the Müller still hasen't been collecting dust. In other words, we have produced a lot of new whisky, and in three years time we can enjoy the result of it. Imagine actually having to wait 12 or more years for that ...

We’re so ready for a reopening

3
min

First, we waited for our whisky to mature. Now we’re waiting to serve it. We had just opened the doors to our distillery and poured our first batch of whisky when the world closed down completely. Now we’re more than ready to serve you again.

Meanwhile we've made sure the Müller still hasen't been collecting dust. In other words, we have produced a lot of new whisky, and in three years time we can enjoy the result of it. Imagine actually having to wait 12 or more years for that ...

What is Single Malt?