THE MENU
Much more than just a menu
We showcase the variety of cask sources utilized in whisky maturation, including our own handcrafted rum and cognac, which are used to mature the whisky featured in our lectures:
Mirabelle brandy is made by picking prunus cerasifera (mirabel) in August, fermented with yeast001 and distilled to 56%. Matured with whisky staves.
Cognac is made by distilling chardonnay white wine and distilled to 50% vol. Matured with whisky staves.
Distilled honey nectar from mead made by honey and yeast001 and distilled to 56%. Matured with whisky staves.
Spiced rum is made by melease, cane sugar and yeast002 and distilled to 40%. Matured with oak staves
Bourbon is made by corn, rye, wheat and barley with yeast004 and distilled to 46%. Matured with american white oak staves.
This approach allows us to trace the distinct notes in the whisky back to each individual stave and attribute them to their respective sources, whether it be malt, yeast, or stave.
Produced in 3-liter batches by Dr. Claus Rosensparre, the whisky features yeast strains exclusively isolated from Scandinavian nature.
All whisky used in our sessions is limited and exclusively non-commercial, distilled solely for the purpose of educating participants about the variations in taste resulting from different strains of Saccharomyces, Brettanomyces, or spontaneous wild fermentation.
WHISKY MENU
Each sample is 10 ml. Click each whisky for more info.
1. Single malt Saccharomyces whisky, 46%
Fermented with Saccharomyces yeast 002, yielding notes of cherry stone and raspberry.
Matured with bourbon, rum, and mirabelle staves.
2. Single malt Saccharomyces whisky, 48%
Fermented with Saccharomyces yeast 004, offering notes of apricot and peach.
Matured with cognac, bourbon, and mirabelle staves.
3. Single malt Saccharomyces whisky, 46%
Fermented with Saccharomyces yeast 020, showcasing ripe bananas with a hint of apricots.
Matured with cognac, bourbon, and rum staves.
4. Single malt Brettanomyces whisky, 44%
Fermented with Brettanomyces yeast 006, presenting notes of mango and black pepper.
Matured with cognac, bourbon, and mirabelle staves.
5. Single malt spontaneous whisky, 42%
Fermented with spontaneous wild fermentation under my cherry trees.
Matured with bourbon, cognac, and mirabelle nectar staves.
6. Smoked single malt Saccharomyces whisky, 42%
Fermented with Saccharomyces yeast 002, offering notes of cherry stone and raspberry. Matured with bourbon, mirabelle, and rum staves.
Contact us for more information
Don't miss the chance to elevate your understanding of whisky distillation with Dr. Claus Rosensparre. Contact us and learn how to become part of an exclusive community passionate about the art and science of crafting exceptional whisky.
Open for booking in the beginning of 2025, remember to bring documentation of age to the lectures.