There was a time, not so long ago, when the phrase "Danish whisky" would have drawn a blank stare from most serious drinkers. That time is over. Thy Whisky, produced on the wind-battered Jutland peninsula in Denmark's rural northwest, has been quietly building a reputation among those of us paying attention to the new wave of European single malt. Their No.23 Hawboen expression is the kind of bottle that makes you reconsider your assumptions about where great whisky can come from.
Thy operates in a landscape more commonly associated with barley farming than barrel ageing, and that agricultural connection is central to their identity. They work with locally grown grain — a detail that sounds like marketing until you taste the result. At 51.5% ABV, the No.23 Hawboen arrives with serious weight behind it. This is not a tentative offering from a distillery still finding its feet. It is a confident, cask-strength single malt that demands you sit with it for a while.
The "Hawboen" name ties this release to the land itself, reflecting Thy's commitment to terroir-driven whisky making in a region where the salt air, sandy soil, and harsh coastal climate all leave their mark on maturation. For a NAS release, the pricing at £87.95 sits in that interesting middle ground — above casual curiosity, but well within reach for anyone serious about exploring what Scandinavian distillers are achieving right now.
Tasting Notes
I won't fabricate specifics where my notes don't warrant it, but I will say this: at cask strength, the No.23 Hawboen rewards patience. A few drops of water open it considerably, and the higher ABV gives it a textural richness that carries well beyond the initial sip. Expect the robust, cereal-forward character that Danish single malts are becoming known for, shaped by a climate that pushes maturation in directions quite different from Scotland or Japan. This is a whisky with genuine sense of place.
The Verdict
I'm giving Thy Whisky No.23 Hawboen a 7.9 out of 10, and I want to be clear — that is a strong score for a distillery operating outside the traditional whisky heartlands. What impresses me most is the self-assurance of this bottling. At 51.5%, Thy have chosen to present their spirit without compromise, and that decision pays off. The price is fair for a cask-strength single malt with this level of character, and it stands comfortably alongside bottles from far more established producers.
If you are the kind of drinker who has already explored the Scotch regions, spent time with Japanese craft distillers, and started looking further afield, Thy should be on your list. The No.23 Hawboen is not a novelty. It is a serious whisky from a serious producer, and it has earned its place on the shelf.
Best Served
Pour it neat in a Glencairn and give it five minutes to breathe. Then add a small splash of cool water — at 51.5%, it genuinely benefits from a few drops to unlock the mid-palate. This is a whisky built for slow, considered drinking on a quiet evening. Skip the ice; you will lose too much at this strength. A classic Highball would work if you must mix, but frankly, the Hawboen deserves your full attention undiluted or just barely opened up.
