Our greatest innovation in the whisky world is our special maturation. 60-80% of a whisky’s flavour derives from maturation. We expose whisky to the ancient method for food curing and maturation used on the islands. The traditional “hjallur” is a slatted, wooden food storehouse that ensures maximum influence from the salty, humid, and windy climate.
Single malts are produced by distilleries throughout the world. Does each single malt have a genuine provenance that reflects its origins? Some malts achieve this using locally cultivated barley. Other factors are the microclimate and topography, which influence the character of a malt whisky during the ageing process. It is during the ageing process that a malt whisky develops up to 80% of its final character. This explains why, and how, the climate and topography of the Faroe Islands are such an important influence on Faer Isles single malt.
THE MOST REMOTE DISTILLERY
The Faroe Islands are a small archipelago in the North Atlantic Ocean, located between Scotland and Iceland. Ageing takes place in “hjallur” warehouses, which are unknown in the whisky world but traditional in the Faer Islands. These wooden storehouses are slatted, which exposes the casks to the extreme climate on the islands. Winds of varying intensities whip maritime character from the surface of the ocean and carry it directly into the warehouses and into the casks. Read more in Tasting Table Magazine.
NORTH ATLANTIC CLIMATE
Rain also carries maritime character into the warehouses, with mild to torrential rainfall for over 270 days of the year…
…adding up to around 1,400 mm annually. Such abundant rainfall, together with the warmth of the North Atlantic Current, promote high humidity levels.
…while the annual temperature ranges from 2°C during the mild winters, to 12°C in cool summers.
Such a narrow temperature range, in conjunction with high humidity, promotes a gradual ageing process as described in Food & Wine Magazine and Whisky Magazine.
The starting point for Faer Isles single malt is the freshly distilled new make spirit, which has engaging barley aromas, while the palate shows sourdough bread, maltiness and light, refreshing acidity, with creamy, subtle sweetness gradually emerging. During the ageing process the climate adds to the aroma with discernible sea breeze, bonfire on the beach and mineral notes. The palate also acquires sea spray, oysters, savoury brine and maritime notes.
FLAVOUR COMPONENTS
A wide range of cask types add specific flavours to complement the oceanic character. Bourbon barrels yield vanilla, creme caramel and subtle sweetness, Oloroso and Pedro Ximenez Sherry casks contribute raisins, apricots and a richer sweetness, while Tawny Port casks add poached red fruit.
Our fermentation is also unique, as we use two different fermentation processes. Most commercial whisky distilleries have one fermentation that is done within 48-60 hours, using fast, high-yield distilling yeast, as they prioritize efficient alcohol production. Longer fermentation gives more time for secondary yeast metabolism and bacterial activity to create a broader range of flavour compounds and complexity. We do both shorter fermentations (72 hours) that provide fruity esters and cereal notes plus longer fermentations (120 hours), which contribute with floral, creamy and tropical aromas. The two are blended to marry the best of both.
FLAVOUR COMPONENTS
A wide range of cask types add specific flavours to complement the oceanic character. Bourbon barrels yield vanilla, creme caramel and subtle sweetness, Oloroso and Pedro Ximenez Sherry casks contribute raisins, apricots and a richer sweetness, while Tawny Port casks add poached red fruit.
Our fermentation is also unique, as we use two different fermentation processes. Most commercial whisky distilleries have one fermentation that is done within 48-60 hours, using fast, high-yield distilling yeast, as they prioritize efficient alcohol production. Longer fermentation gives more time for secondary yeast metabolism and bacterial activity to create a broader range of flavour compounds and complexity. We do both shorter fermentations (72 hours) that provide fruity esters and cereal notes plus longer fermentations (120 hours), which contribute with floral, creamy and tropical aromas. The two are blended to marry the best of both.
WHISKY MANIFESTO
Before starting production, we sat down with the legend, Gordon Steele, Keeper of the Quaich, Professor in Distilling at Heriot Watt University in Edinburg and long-time Director of the Scotch Whisky Research Institute. He has developed and perfected whiskies for most of the major Scotch whisky distillers both in Scotland and abroad.
He asked us to write a manifesto identifying the distinct flavours of the Faroe Islands that could be captured in a whisky to adhere to the brand philosophy of “distilling the Faroe Islands”. The intent was to not copy anything existing but to create something uniquely Faroese.
A PREDETERMINED SENSORY TARGET
The challenge was: could a special Faroese terroir be captured in a whisky? We had a predetermined sensory target of wanting to develop typical Faroese flavour notes such as rock, ocean, grass etc. To achieve that, we needed to be very methodical. The perfect experts to help us achieve that were Professor Gordon Steele and Alexandre Sakon from ASC Barrels.
So, although we build heavily on Scottish knowhow and traditions – the distillery is designed by Scottish design engineers, the copper stills are from Speyside Copper Works, the malt is Scottish, and our main flavour consultant on the new make recipe is Scottish
The desired whisky profile was significantly different. And today we can establish that we indeed succeeded. The whisky has been tasted by whisky icons such as Charles Maclean, Ian Chang, Angela D’Orasio, Ian Wisniewski and Bill Lumsden, and the feedback is that is excitingly different and very promising. See also the description by the world’s top whisky writer and critic, Dave Broom.
BACKGROUND
20 years ago, the two locals, Bogi K. Mouritsen and Dánial Hoydal, had a dream to make whisky on the Faroe Islands, using the special maturation climate here combined with the unique local culinary tradition of curing food in the “hjallur” food maturation sheds. But at the time, distilling on the islands was illegal, so instead we created “Einmalt”, the first whisky appreciation society on the islands that has organised whisky events and tastings ever since.
When the legislation changed in 2016, Bogi Mouritsen immediately took the first steps of preparation, and in 2018 Faer Isles Distillery was founded and he was joined by co-founders Dánial Hoydal (now CEO) and Bjarni Lamhauge (now Head Distiller).
In 2021 the Faer Isles Founder’s Club was formed enabling whisky lovers around the world to join the project. Since then, the distillery build-up has been partly crowdfunded through three international investment rounds, and it now has +1400 shareholders in 31 countries. 2021 was also the year we released our first spirits. Whisky production started in early 2023 (much delayed due to COVID-19)
INNAGURAL RELEASE
In Q1 2027 we will release our first edition whisky at launch events in Europe, Asia and North America.
We’ve had whisky since early 2026, but together with our tasting panel of international whisky experts, we have been monitoring the maturation of the whisky and deciding on the flavour profile we want to issue as our first release, based on the spirit philosophy and manifesto we made in the very beginning. It will be a vatting of mainly ex-bourbon casks and ex-Bordeaux NEOC casks from ASC Barrels, a combination that has very exciting and complimentary qualities. Specific launch dates to be announced.
INNAGURAL RELEASE
In Q1 2027 we will release our first edition whisky at launch events in Europe, Asia and North America.
We’ve had whisky since early 2026, but together with our tasting panel of international whisky experts, we have been monitoring the maturation of the whisky and deciding on the flavour profile we want to issue as our first release, based on the spirit philosophy and manifesto we made in the very beginning. It will be a vatting of mainly ex-bourbon casks and ex-Bordeaux NEOC casks from ASC Barrels, a combination that has very exciting and complimentary qualities. Specific launch dates to be announced.
INNAGURAL RELEASE
In Q1 2027 we will release our first edition whisky at launch events in Europe, Asia and North America.
We’ve had whisky since early 2026, but together with our tasting panel of international whisky experts, we have been monitoring the maturation of the whisky and deciding on the flavour profile we want to issue as our first release, based on the spirit philosophy and manifesto we made in the very beginning. It will be a vatting of mainly ex-bourbon casks and ex-Bordeaux NEOC casks from ASC Barrels, a combination that has very exciting and complimentary qualities. Specific launch dates to be announced.
