There is something quietly radical happening in Danish whisky, and Thy Whisky No.22 is a fine example of it. This single malt, distilled on the wind-battered Thy peninsula in northwest Denmark, arrives at a robust 57.1% ABV with a PX cask finish and a rather intriguing descriptor: Bog. That word alone tells you this is a distillery unafraid to lean into its landscape. Thy has built its reputation on terroir-driven whisky, using locally grown barley and drawing character from the coastal climate that shapes maturation in ways you simply cannot replicate elsewhere.
Style & Expectations
What we have here is a non-age-statement single malt bottled at cask strength — always a promising sign that the distillery is letting the spirit speak for itself rather than hiding behind heavy dilution. The PX cask influence should bring considerable richness: expect dried fruit density, fig, raisin, and that unmistakable sticky sweetness that Pedro Ximénez sherry wood delivers. At 57.1%, there will be weight and intensity behind it. The 'Bog' designation suggests peat influence, which in combination with PX maturation creates a push-and-pull between smoke and sweetness that I find deeply compelling when done well.
Danish distilleries are still relatively young in the global whisky conversation, but the best of them — and Thy is firmly in that camp — are producing spirits with genuine identity. This is not a whisky trying to be Scottish or Japanese. It is distinctly Nordic, shaped by salt air and barley grown in thin, sandy soil. That provenance matters, and it comes through in the glass.
The Verdict
At £87.95, Thy Whisky No.22 sits at a price point that demands your attention but does not feel unreasonable for a cask-strength single malt with this level of character. You are paying for small-batch production, genuine craft, and a flavour profile that stands apart from the crowd. I have tasted enough underwhelming NAS releases to know when a distillery is using the format to showcase quality rather than disguise youth, and this falls into the former category. The combination of peat and PX is not novel, but execution is everything, and Thy has demonstrated consistently that they understand restraint and balance.
I am giving this a 7.8 out of 10. It is a whisky that rewards curiosity — one for the drinker who has explored the Scottish regions and wants to understand what the Nordic producers are bringing to the table. It is well-made, confidently presented at full strength, and offers something you will not find in your usual rotation. That counts for a great deal in my book.
Best Served
Pour it neat first and let it open for five minutes — cask strength spirits need air to fully express themselves. Then add a few drops of water. At 57.1%, water is not optional here; it is part of the experience. A small splash will soften the alcohol and let the PX sweetness come forward. This is an after-dinner whisky, best enjoyed slowly with nothing competing for your attention.
