Beautifully located surrounded by the breathtaking nature of Denmark's largest national park you can find the family farm Gyrup. There, the unique and organic Thy Whisky is produced. Jakob and his team cultivate organic cereals on more than 450 hectares of land. They are particularly specialized in ancient, endangered Nordic grain varieties which are in popular demand again all over the world. The whisky production started in 2010 with a back then very unique concept: "from field to glass". First and foremost, the family cultivates their own fields with organic grain. Some grains have been reintroduced in their fields after a century of hibernation in a deep freezer at the Nordic gene bank. The grains are then malted in one of their self-designed 6-ton malting drums. During the final two days, they kiln the malt and add smoke which settles in the grain and husks while adding character to their smoked whiskies. After mashing, the fermentation takes 4-6 days, and the whisky mash is then distilled in a 1,000 liter Müller AROMAT Whisky Still. The so-called New Make is being filled into various barrels and stored in a unique warehouse. This unique barrel storage has been custom-designed with a perforated façade that allows the salty sea breezes to flow unhindered into the cellar, forming a corresponding patina on the barrels. The whisky is stored this way for several years before being tasted, blended and bottled by hand. Numerous awards reward this effort. Their very first bottling was awarded a silver medal in San Francisco in 2015 and only few years later, "Thy Whisky No. 9 Bøg Single Malt" was also named Europe's best multi-cask whisky in Murray's Whisky Bible 2020.