Visit our urban blendery and hear the stories behind our blends.

Join us for a range of experiences, from group and private tastings to tours, hands-on flavor and fermentation workshops, and ingredient deep dives. We also host tailored events — perfect for businesses looking to do something a little different.

On the other side of the fish market from the blendery is our tasting room. Sitting at the corner of the beautiful harbour at Skudehavnen, this starkly contemporary building with huge windows gives us space to breathe and entertain our guests in comfort and style.

This is where we offer guided tastings, workshops, and our unique dining experiences.

Our fermentation room is where the majority of the magic happens. Once we have prepared our unique ingredients they are added to little wine tanks and fermented separately, before we blend and finish them in our larger beer tanks.

This is where each blend is developed slowly, tasted and adjusted at every step, as chefs do with a dish.

Our unique 'Koji Rice Series' blends were born here. It's where all the rice comes after it's steamed to be inoculated and blanketed up to ferment. It looks cozy so we call it a nursery.

Over these three days, the koji spores get to work, creating an enzymatic transformation converting the starches to sugars, as well as the unique umami flavors that make these blends so special.

Deep in the heart of our building is the smokery, a legacy of times gone by when artisans would smoke salmon in the perennial Danish tradition.

These days we keep the embers burning, smoking a range of fruits and botanicals to add depth and texture to our blends, from the vanilla pods in Uzume to the rhubarb in Yamilé.