Cask Whisky Ice Cream

Whisky varies greatly depending on its origin.

Many countries and regions have proud whisky traditions. In North America, they make bourbon whisky, primarily from corn (at least 51%). Irish whisky is often smoother and easier to drink, as it’s triple-distilled. Scotland, the birthplace of whisky, typically produces a double-distilled version made from barley. There are also regulations regarding how long whisky must mature and in which barrels. For example, American bourbon must be aged in new, charred oak barrels for at least 7 years, while Scotch whisky is aged in barrels previously used for sherry, beer, or bourbon.

Stauning’s award-winning Rye Whisky is unique. It’s made with 70% rye, malted on the floor, and double-distilled over an open fire. We use the Rye version in its raw form, before it’s bottled, meaning it’s a single cask, cask-strength whisky with an alcohol percentage of 62%, which is what we use in our ice cream.

This exceptional whisky is perfect for the ice cream, imparting a smooth, mild, and distinctive flavor. The ice cream works wonderfully both as a scoop and a quenelle in stunning desserts, like the “The Hangover Cure” from Hotel Alte Post, which you can learn more about by clicking here.