FALSTER Distillery & Brewhouse

Short about the distillery

FALSTER Distillery & Brewhouse is located in Væggerløse on Falster and combines a distillery, brewery and shop in one building. Here whisky, rum, gin, akvavit, brandy and beer are made in small batches with a clear local anchoring in the South Sea Islands. The whisky, in particular, has its own signature with both a classic triple-wood single malt and a smoked version, both matured in small casks.

History

In May 2016 the decision to build the brewery and distillery was made, and on 27 October 2017 the doors opened for the first time. The opening was met with great support with 350 attendees. In November 2017 the final permits were in place, and the site could call itself the first approved distillery on Lolland-Falster in over 100 years. Martin Iversen is the distiller, brew master and owner, and his background in the wine industry goes back a long way. In 2019 FALSTER Gin and FALSTER Rum were launched, and during the lockdowns in 2020 and 2021 many new products were developed that appeared in 2021. At the same time a larger brewing system was put into use in 2021, enabling the brewery to significantly increase production. The whisky's own journey began later: the first release was launched in February 2023, and the first peated whisky followed in June the same year.

Ingredients and production

Production is based on small, hand-made batches and a clear focus on ingredients. The spirit is produced on a custom-made copper pot still, and the whisky is distilled twice on a 200-liter pot still. The mash for the classic whisky is brewed from 100% Danish whisky malt made from barley from Sophus Fuglsang, while the peated whisky is brewed from 100% smoked barley. Both undergo about 14 days of fermentation before moving on to distillation. The spirit is adjusted to cask strength, and several products are aged in small batches in casks chosen to give concentration and distinct character. The brewhouse also works with unpasteurised and unfiltered beer, created in copper kettles and on a smaller brewing system, where recipes are also developed in old copper kettles.

Maturation and cask types

Cask maturation is a central part of the house style. Whisky and other spirits are placed in small casks, often 32 and 55 liters in size, and the house especially uses Bourbon, PX and Oloroso casks. The classic whisky matures in three stages: first Bourbon, then PX and finally Oloroso. The peated whisky matures in Bourbon and PX. The brandy ages in small casks that previously held PX and Oloroso, while the rum matures in small PX fortified-wine casks. The house emphasizes that the small casks give more concentrated flavor in a shorter time.

Whiskies

The whisky range is small but clearly built around two tracks. The classic FALSTER Whisky – 1st. Release 2019 is a Danish single malt with triple-wood maturation, and FALSTER Whisky Peated – 1st. Release 2020 is the smoked variant with double-wood maturation. In addition there are smaller bottles of both editions. Outside the whisky the range spans widely with, among other things, gin, rum, akvavit, brandy, fortified wine, liqueurs and beer. This gives a house with both a consistent style and room for experiments, but the whisky stands out as the most concentrated and clearly defined part of the spirits line.

The style and tasting profile of the whiskies

The house's whiskies move in a direction where sweetness, fullness and cask character carry the flavor. The classic whisky is described with sweetness from the distillate and casks, bourbon notes, as well as sweetness from PX and nutty and leather tones from Oloroso. The smoked version combines the same base fullness with a clear smoke flavor, while Bourbon gives oak character and PX adds sweetness. Overall the style points to a whisky with sweetness, mature cask character and a pronounced but balanced smoke in the peated bottling.

Visit the distillery

There are good opportunities to visit the site. The shop is open at selected times throughout the year, and guided tours with tastings are arranged. A tour lasts two hours, is hosted by Martin Iversen and includes tasting of 3 beers and several different spirits. Tours can be conducted in Danish, English and German as needed, and there is room for a maximum of 20 people. Booking is required for a tour, and the shown date is 20 July 2026 from 16:00 to 18:00.

The stated opening hours are Shop: September to June Friday 12:00-16:00 and Saturday 10:00-12:00; July to August Monday 12:00-16:00, Friday 12:00-16:00 and Saturday 10:00-12:00. Phone hours Monday–Friday 08:00-17:00 and Saturday 09:00-12:00.
See times and book a visit.

Philosophy and craft

The site's values are concrete and down-to-earth: good ingredients, carefully selected casks and small productions. Taste comes first, and both beer and spirits are made with respect for time, fermentation, distillation and maturation. The house also emphasizes working as locally and organically as possible and links production to support for nature and social causes.

Sustainability

Spirits and beer are described as produced as locally and organically as possible.
They support nature projects and humanitarian causes, including Marielyst Enge, UNICEF and World Forests.