I'll be honest — when someone puts a Danish rye whisky in front of me, my first instinct is curiosity, not scepticism. Thy Spelt Rye Danish Whisky is one of those bottles that makes you pay attention to what's happening outside the traditional whisky-producing nations, and at 48.5% ABV, it's bottled at a strength that tells me the producers actually want you to taste what they've made.
Let's talk about what makes this interesting. Spelt rye is not your standard grain bill. In American rye production, we're used to seeing corn and malted barley filling out the mashbill alongside the rye grain. Here, the use of spelt — an ancient wheat variety — alongside rye creates a different foundation entirely. Spelt tends to bring a softer, nuttier character compared to standard wheat or corn, and when you pair that with rye's natural spice and grassiness, you're looking at a whisky that doesn't fit neatly into any box. That's not a criticism. That's the point.
Denmark's climate is worth considering too. Cooler maturation environments typically slow down the interaction between spirit and wood, which can preserve more of the raw grain character in the final product. For a NAS release, that suggests the distillers are bottling based on flavour profile rather than chasing an age statement — something I always respect. The 48.5% ABV sits in that sweet spot: strong enough to carry weight and complexity, approachable enough that you don't need to drown it in water to enjoy it.
Tasting Notes
I don't have detailed tasting notes to share on this one yet, but based on the grain bill and strength, expect the rye spice to show up alongside the softer, breadier qualities that spelt brings to the table. This is a whisky that should reward patience — let it open up in the glass before you judge it.
The Verdict
At £49.95, Thy Spelt Rye sits in genuinely interesting territory. You're not paying single malt Scotch prices, but you're getting something with real character and a production philosophy that goes beyond copying what's already out there. The spelt rye grain bill is distinctive, the bottling strength is confident, and the Danish provenance makes this a conversation starter at any tasting table. I'm giving it a 7.9 out of 10 — it earns that score by doing something different and doing it at a price that doesn't punish you for being adventurous. This is the kind of bottle that expands your understanding of what rye whisky can be when it's not bound by American or Canadian conventions.
Best Served
Pour this neat in a Glencairn and give it five minutes to breathe. If you want to mix, try it in a Manhattan — the spelt's softer grain character should work beautifully with sweet vermouth, and the rye spice will keep everything structured. Use a good Italian vermouth like Cocchi di Torino, a couple of dashes of Angostura, and stir it properly. Don't shake it, don't rush it. A whisky this thoughtful deserves the same from you.
