This is an AI-generated UK-version of the Danish podcast. Founder Torben Thornæs Andersen, a former journalist, explains his transition into thespirits world, driven by a passion for "grain-to-glass" storytelling and a desire to create unique, locally-rooted products. The discussionhighlights his unconventional methods, such as using Danish oak and chestnut casks, as well as his goal to balance spirit and barrel flavors at a 50/50 ratio. Financially, the distillery utilizes investor capital and a cask investmentprogram to support the long-term maturation process required for quality whiskey. Hosts Henrik Denta and Henrik Brandt conclude with a tasting session, praising the distillery’s innovative flavor profiles and the maturity of itsyoung spirits.

Torben Thornæs relativt unge destilleri af samme navn har slået sit navn fast ikke mindst medwhisky lagret på kastanjefade, en træsort der er ret så uregerlig at arbejde med. Men dette valg er ikke det eneste utraditionelle valg, han har taget for at skabe sin egen signatur-whisky. I denne podcast fortæller han om sin vejind i whisky-verdenen, om en tønde der bare venter på han blive 60 år, om sine læremestre og om modet til at træffe utraditionelle beslutninger.

This is an AI-generated version of the Danish Podcast with  Anders Bilgram, a renowned Danish explorer and the founder of Nordisk Brænderi. Bilgram shares how his grueling experiences navigating the Arctic Ocean in open boats influenced his transition into theworld of craft spirits. He discusses the creation of Hødal whiskey, emphasizing his desire to develop a unique Danish flavor profile characterized by sweet, fruity notes derived from Sherry cask aging. The whisky "Fortrylleren," is a limited-edition whiskey released to honor the100th anniversary of explorer Knud Rasmussen's expeditions.

Anders Bilgram er en vaskeægte dansk eventyrer. Mere end 26.000 kilometer sejlede  han i en lille båd rundt omkring Nordpolen, heraf de 1.000 kilometer alene. Det indbragte ham enfortjent plads ved det runde bord i Eventyrernes Klub. Tilbage i Nordjylland kastede han sig ud i et nyt eventyr omkring whisky. Det blev til Nordisk Brænderi og Hødal Whisky, hvor han sammen med sit nordjyske netværk af brygmestre skaber whisky, der blandt andet hylder tidligere danske polarforskere.

In this AI-generated UK version podcast done from a podcast produced in Danish, we examine the rising prominence of two Faroese distilleries at a major Danish whisky festival, Einar’sand Fair Isles. While Einar’s celebrates a decade of production and shifting leadership to the founder's daughter, Faer Isles is preparing for its highly anticipated first official release this autumn. A featured interview explainshow the Faroe Islands’ stable, cool climate provides a unique "X-factor" for maturation, allowing spirits to age effectively in traditional wind-blown sheds. And we do a tasting of samples from Fair Isles unfinished barrel proofs, noting distinct notes of pear, pepper, and smoke. But is the Faroe Islands big enough for two distilleries with international ambitions?

Hele to færøske destillerier var at finde på dette års whiskymesse i Kolding. Og det selv om det kun er knap ti år siden, der blev tilladt at producere alkohol på Færøerne. Og nok minder vejret, vinden og de lave temperaturudsving meget om det nordlige Skotland. Men er der plads til to destillerier på de vindblæste øer med bare 55.000 indbyggere?

Inthis second podcast with Lasse Öznek, the master distiller at Copenhagen Distillery, we talk about his scientific and ambitious approach to spirits. Drawing on his pharmaceutical background, Öznek explains how he uses chemistryand custom modular equipment to precisely control every stage of the distillation process. Copenhagen Distillery has recently won several international competitions even though their whisky is very young. One reason is their unconventional aging method, which utilizes toasted Hungarian oak andhigh-temperature fluctuations rather than traditional charred bourbon barrels. This technique results in a rapid maturation process and a high "angel’s share" evaporation rate, creating a concentrated and spicy flavor profile. It’s a modern, data-driven philosophy that prioritizes flavor innovation overtraditional age statements.

I denne anden podcast med Lasse Öznek, master destiller hos Copenhagen Distillery, får vi resten af historien om den whisky, der netop har ryddet bordene ved flereinternationale prisuddelinger og henvist både skotske, amerikanske og alle andre konkurrenter til sekundære placeringer. Lasse ôznek fortæller hvad hans 20 års karrierer i den farmaceutiske verden betyder for hans arbejde, hvorfor han ikke vil arbejde med andres brugte fade, hvor mangeMichelin-stjerner han mindst vil være tilfreds med – og endelig også hvordan han selv drikker sin whisky. Et svar der nok vil overraske mange.

This podcast features an interview with Lasse Öznek, the Master Distiller at Copenhagen Distillery, who discusses the company’s recent international success and unique production philosophy. Despite their whiskey’s young age, the distillery achieved prestigious "Master" and "Gold" titles through blind tastings, outperforming established spirits from Scotland and Japan. Öznek explains how his scientific background in chemistry shapes their"art, craft, and science" approach, utilizing organic Danish grain, specialized fermentation, and high-temperature aging to accelerate flavordevelopment. The conversation highlights their streamlined product range—Raw, Refined, and Rare—which focuses on specific flavor profiles rather than traditional age statements.

Copenhagen Destillery har ryddet bordene ved adskillige internationale prisuddelinger. Oghenvist skotske, japanske, amerikanske og whiskyer fra mange andre lande til sekundære placeringer. Hør manden bag det hele, master destiller Lasse Ösnek fortælle den forrygende historie, dels om hans egen højest utraditionelleindgang til hele whiskyverdenen og også hvordan det kan lade sig gøre at lavewhisky i verdensklasse ved at bryde stort set alle de regler, der findes forwhiskyproduktion.