We cultivate on no-till fields in collaboration with Christian Levard-Bach. We believe that the highest quality barley produces the highest quality whisky. So the first step must be to find the right farmer, with the right setup, and the best quality barley. And we have found that!

We have gone into the ground just outside Viborg, on Christian Bach’s fields. Christian and I have carefully selected the barley variety Firefoxx to produce our single malt whisky. Cultivated according to the best CA principles, this barley variety offers high extract and fermentation capability, which together give the optimal level of new make and complex aromas.

We harvest when the grain is fully ripe – that is when it turns golden in color.

We prefer to use clear wort as it produces a clean spirit with a less intense, grainy character.

The wort is then cooled and pumped into locally produced oak fermentation tanks. These are made locally by the local cooper from European oak. The long contact with oak produces a lighter, more complex, fruity flavor.

Then we add our yeast, which is carefully selected for our grain and process. This ferments the sugar and converts it into alcohol. The resulting mash resembles a strong beer with an alcohol content of 8-10%.

The entire process takes place in open tanks, which are soon to be built by our local cooper, Mads.

At Viborg Whisky Distillery, we believe that new make needs as much contact with copper as possible during distillation to retain the heavier elements in the distillate and produce a lighter whisky.

The copper still, named Klipping, is designed to precise specifications to maximize copper contact. The still itself is known as a hybrid, as it combines the best features of pot stills with the efficiency of column stills.

We collect the distillate in three phases or ‘cuts’ called the head, the heart, and the tail. Only the heart, which has an alcohol strength of about 72% ABV, is kept for maturation.