I do not disclose the names of my clients – it would be a breach of trust. My word is my bond. What a client tells me and what we work on together will stay with me for aye. I will only have a business for as long as I can be trusted.

– Kim Møller-Elshøj
Whisky maker, blender and storyteller

New distilleries

Building new distilleries

I am currently consulting on the construction of four new, larger distilleries in Denmark. I consult my clients through the important preparatory stages and help them identify flavour profiles, translating them into technical solutions for their distilleries. Using calculations, I forecast production output from year one until the whisky comes of age and distribution plans need to be developed. I create PI diagrams and production plans for inclusion in briefs for hardware suppliers and engineers to effectively build the distillery. I also develop cask management programmes and warehouse solutions.

Having built an early career as an accomplished marketing strategist, I bring this experience to advising my distillery clients on storytelling and building their identity.

Reworking distilleries

Production restructuring for whisky-making

In 2022, I restructured production at three Danish distilleries to enable them to produce whisky in addition to their previous offerings of gin, brandy and rum. My consultation included guidance on the mashing and fermentation processes, yeast strain selection, distillation, cask selection, collaborations with suppliers, and overseeing the production from mashing to distillation to barrel selection. I continued to provide support until each distillery was able to manage the new processes independently. Following the initial maturation period, I evaluated the quality of their spirit, their current processes, and implemented minor adjustments to their production as needed.

Blending and
cask management

External blender and cask manager

For several of my clients, I work as their consulting blender, as many don’t have the skills or the resources internally for blending and cask management.

I take care of their cask evaluations, inventory planning, cask procurement, blending, and recipe development, all the while building their skill base.

This work also includes warehouse design and practical warehouse management, both ‘on the floor’ and finding the right software solution.

New products

Recipe development for spirits — Blending new products

New product and recipe development

I advise multiple clients on recipe development for new products, often involving the use of oak for flavour. This includes selecting casks for maturing various spirits, as well as using accurately toasted wood chips to create unique flavors for ready-to-drink cocktails and innovative spirit drinks.

Recipe optimisation can improve production efficiency too. This was demonstrated by one client who increased their gin output tenfold with the same effort simply by adjusting their recipe and processes based on my advice.

Production relocation

Relocating production across Europe

I am currently advising a client who is relocating their production to Denmark. My consultancy involves setting up new production facilities for storage, blending and bottling, while also re-evaluating all product recipes to optimise and ensure consistency. In addition, I am coordinating with their former production unit abroad to facilitate knowledge transfer to Denmark, where my client will eventually take over production themselves. Until they are ready and confident, I am also acting as their Master Blender.

Danish oak casks

Development of top-quality Danish oak casks

As the leading expert in Danish oak maturation, I collaborate with a wood trading company, a stave mill, and a cooperage to develop casks made entirely from Danish oak. These casks are tailored to the exact specifications of my clients both in Denmark and abroad, as Danish oak commands global attention.

Danish oak possesses a highly aromatic profile, accompanied by ‘tameable tannins’. It needs only a short air-drying period, while deliberate stave watering and a bespoke toasting process effectively soften the tannins and eliminate any undesirable green flavour notes.