Sasse Atlantik Finish. Grain spirit from rye and peated malt, aged for over six years in three types of casks, smoky and fruity, 40% ABV, 500 ml.
Sasse Atlantik Finish is a grain spirit from the Sasse distillery on the Schöppinger Berg in the Münsterland region. Distilled from rye and barley malt kilned over Scottish peat, it is aged for over six years in three types of casks. Ex-Cognac, American oak, Sherry from Jerez – 40% ABV, 500 ml. Not a Scotch, not a mild standard grain spirit, not a smoke bomb – a grain spirit with citrus, peat, and a breeze of sea air.
Atlantik Finish from Sasse reveals its essence in its name: the finish. This refers to the final phase of maturation, where a distillate is transferred to a different cask to absorb additional aromas from its previous contents. Sasse goes one step further, working with three types of casks, known in whisky jargon as a triple cask. Then there is the grain: along with rye, the spirit contains barley malt that has been kilned over a peat fire. During kilning, the germinated grain dries, and the peat smoke settles into the malt. This is how the smoky note enters the grain spirit, long before it even touches a cask. And then there is the sea: according to the manufacturer, a ton of salty Atlantic water plays a crucial role in the maturation. How exactly, the distillery keeps to itself. One glass of this, and the Münsterland suddenly feels a little closer to the coast.
First citrus, then peat, and finally a long trail of smoke
In the glass, the spirit opens with fresh citrus notes. These are followed by finely integrated, smoky-sweet peat notes and fruity, sweet aromas. The peat is never overwhelming; it rests like a veil over the fruit.
On the palate, apple and banana alternate with white chocolate, accompanied by berries and citrus fruits. The flavor profile is complex without becoming restless. In the finish, the grain notes emerge, giving way to a long, balanced peat note. The white chocolate connects it to the traditional Lagerkorn, while the peat sets it apart. Sasse describes the character using two images: "Andalusian temperament" from the Sherry casks and a salty sea-air flair. Those who generally avoid peat are better off with the Lagerkorn V.S.O.P., which features vanilla and malt.
Neat in a nosing glass, with fish and game
Sasse recommends serving it neat, at 17 to 21 °C, i.e., room temperature. A nosing glass with a narrow opening concentrates the citrus and smoke, allowing the individual layers to rise one by one. Give it some time after pouring, and the citrus notes will hover more clearly above the smoke. According to the manufacturer, this spirit is primarily aimed at whisky-savvy connoisseurs. It pairs very well with fish and game dishes, such as fried pike-perch fillet or roast venison. After a meal, it serves as a characterful digestif. This is a spirit with 40% ABV; sales only to persons aged 18 and over.
Store the bottle upright, in a cool, dark place, such as in a cupboard or home bar. Once opened, the spirit will retain its flavor for many months if tightly sealed, according to the manufacturer.
Our tip: Pour yourself this spirit and the Lagerkorn V.S.O.P. side by side, just a finger's width of each. In a direct comparison, you will immediately notice what peated malt, sherry casks, and sea air can do to a grain spirit.
Three stills, three cask types, and a ton of seawater
It is distilled in Schöppingen, according to the manufacturer using a total of three stills. This is followed by a maturation process of over six years. The base consists of casks that previously held Cognac for six years. Added to this are first-fill American oak casks and casks from Jerez de la Frontera, the Sherry city in Andalusia. This is the source of the temperament that Sasse attributes to the spirit. Each of the three casks leaves its own mark on the distillate. Finally, Sasse combines it with Atlantic water to provide the salty flair that gives the spirit its name.
The peated malt is kilned over Scottish peat. Thus, in this bottle, Scottish peat, French Cognac casks, American oak, and Spanish Sherry casks meet the craftsmanship of a grain distillery from the Münsterland region. Maturation takes place in their own warehouse on the Schöppinger Berg, where the casks are exposed to the weather of all four seasons.
The Feinbrennerei Sasse has set out to restore the status of German grain spirit to a high-quality liquor that receives international attention. This spirit is a prime example of that ambition. Managing Director Rüdiger Sasse summarized the philosophy behind it in an interview: "But when almost everything is forgotten, old things become new." This grain spirit shows how complex grain can age while remaining a cereal distillate from Westphalia. It is distilled by hand, with everything happening at a single location.
For whisky friends and peat lovers
This is the bottle for everyone who likes smoky whisky and wants to know what a grain spirit can do with peat. Grain connoisseurs who are already familiar with the Lagerkorn and the Cigar Special will find the maritime, smoky side of the distillery here. It makes a great gift for people who enjoy tasting and comparing, and for anyone who has previously only known grain spirit from a shot glass. For an evening with friends where various cask-aged spirits are on the table, this is the one that will be talked about the longest. Our recommendation for such a gathering: start with the mild Lagerkorn, then move to the creamy Cigar Special, and finish with the Atlantik. This allows the intensity to build from glass to glass. The smoke only comes into play once the subtler notes of the other two have been sampled. You can find all Sasse spirits on our Sasse page, and others in the category Brände und Geiste. It is not suitable for those looking for a mild, sweet grain spirit. The peat is finely integrated, but it is definitely there.
Rye and peated malt, six years in three types of casks – the Atlantik Finish from Sasse for the nosing glass and an evening with fish or game.
