INTRODUCING: THY DISTILLERY
Organic Danish Whisky From Denmark’s Wild West Coast
Very few distilleries can claim to be single estate, but Thy Distillery - located on Denmark’s rugged west coast - can. There, the Gyrup family make award-winning organic whisky on their estate, with a true field-to-glass approach.
Working not just with barley but a wider spectrum of grains such as spelt and rye - often smoked with local beechwood - Thy explores flavour through farming as much as distilling, creating whiskies that are unmistakably Danish.
Go behind-the-scenes of Thy Distillery with co-founder Jakob Stjernholm here
Whisky No.1: Thy Spelt Rye
A Nordic rye whisky made with malted spelt, rye and barley - all part of Thy’s organic crop rotation on the estate.
Matured in new American oak casks, Spelt-Rye balances elegance with spice: floral, gently sweet and layered with soft cereal character that directly reflects the grains it comes from.
48.5% ABV
Whisky No.2: Thy Bøg
“Bøg” takes its name from the Danish word for beech - the wood used to smoke the malt in line with traditional Danish smoking methods.Matured in Oloroso and PX sherry casks, this beechwood-smoked single malt combines rich fruit, soft smoke and deep malty character.
50% ABV
Want to learn more about your two drops? Here's Georgie, taking you through them
ABOUT THY DISTILLERY
Located in the north-west corner of Denmark, Thy Distillery sits on the Gyrup family estate — a farm that has been in the family for more than eight generations. Surrounded by windswept coastline, sand dunes, grain fields and the nearby Thy National Park, the distillery’s environment shapes everything they produce.
Unlike most whisky distilleries, Thy controls every stage of production on site: growing the grain, malting, distilling and maturing the whisky all on the estate. Certified organic farmers for more than 30 years, the family use regenerative farming methods including crop rotation and clover grass to naturally maintain healthy soils without artificial fertilisers or pesticides.
Today, Thy grows rye, spelt, oats, wheat and multiple barley varietals — including heritage grains reintroduced in collaboration with the Nordic gene bank. One example is Imperial barley, a historic Danish varietal that produces a fresh, green and citrus-led spirit rarely found in modern whisky production.
While many distilleries focus primarily on cask influence, Thy’s philosophy begins with the grain itself.
Their unusual single-distillation process — paired with an additional condenser to increase reflux — is designed to capture as much cereal and malt character as possible, thus highlighting their distinctive efforts to work with the land.
The result is whisky with remarkable clarity and individuality, where the differences between grain types, smoke and farming methods remain vivid in the final spirit.
That philosophy extends to Thy’s use of distinctly Danish beechwood smoke, inspired by traditional Nordic smoking techniques and creating a softer, more herbal style of smoke than peat alone.
A SMALL DISTILLERY WITH A BIG PERSPECTIVE
Thy began distilling in 2010 before formally inaugurating the distillery in 2019. Even today, production remains intentionally small at around 50,000 litres per year.
To put that into perspective: Glenfiddich produces around 21 million litres annually - meaning one of Scotland’s largest distilleries could produce Thy’s entire yearly output in less than a day.
What you’re tasting when you pour a dram of Thy is not mass-produced whisky. It’s a glimpse into the future of whisky, and, I suppose, the very roots of whisky at the same time: flavour-led, agricultural, transparent and deeply connected to place.
