The only downside will be one Swedish malt whiskey Lover is that it makes you the cook on the muppets. It’s hard not to do this when you order whiskey from Hoga Kusten at Angerm Analven or from a Mackymyra Skogshallon or an Appelbom.
The “High Coast Distillery” – formerly the Box Distillery – in Adalen in northern Sweden prides itself on being on the very outskirts of the USA whiskey World “. It is also located in the middle of a UNESCO World Heritage Site.
The temperature fluctuations between summer and winter and between day and night are dramatic in Norrland. And get as low as 30 degrees below zero. On hot days, the pressure in the barrels increases, the whiskey expands and penetrates deeper into the oak. Temperature changes as well as sand and carbon-filtered Balsjon spring lake water contribute to the unique taste development of Mixer Lars Karlsson. His “Origins” series include “Alav” (river), “Berg” (sea) and “Timmer” (wood).
Great things are foretold for Scandinavian spirits. Especially Swedish whiskey. Underground as well as offshore.
Sweden has joined the New World whiskey order. The Hvan Backafallsbyn Distillery is located on the island of Hven in Öresund between Denmark and Sweden. The distillery is also a four star hotel. All whiskeys are bottled without additives or carbon / chill filters.
Mackmyra – named after native moths – unveiled Björksav, a whiskey made in birch sap wine barrels from Per Fritzell’s Grythyttan vineyard in Örebro. Like all Mackmyra publications, the whiskey is matured in the Bodås Mine, a former iron mine where barrels are stored. The Valbo Distillery, founded by eight engineering students from the Swedish Royal Institute of Technology, produced Brukswhisky in 2010.
“Björksav is reminiscent of that feeling of spring,” says Master Blender Angela D’Orazio. The distillery has released two new limited seasonal editions every year for the past 16 years. Mackmyra Björksav is bottled with 46.1% ABV and costs £ 59.90 ($ 83 USD).
They also produce Vintersol (winter sun) matured in port casks and a harvest edition.
“Skeppets” was Sweden’s first whiskey. In 1955, Lowlands in Scotland bought two small pot stills. The name and label were inspired by the 17th century Swedish royal ship Vasa. The first bottles, which hit the market in 1961 and are now collectibles, were a blend of 55 percent malt and 45 percent grain whiskey.
There are now about a dozen distilleries in Sweden. The limestone-rich island of Gotland is one of the oldest in the Baltic Sea. Gotland Distillery’s release of Isle of Lime Midaik is the latest addition to their increasingly impressive portfolio. It is made exclusively in American Bourbon Quercus Alba barrels. The whiskey has matured for between 3.5 and 4.5 years.
The name Midaik comes from two oak trees on a trade route where merchants met on their way from the east side of the island to the trading town of Visby. The grain is grown on Gotland and is 100% organic. The barley is malted and smoked in the south-eastern part of the island in Ronehamn. This process takes place in homemade malting and smoking machines that are unique to Gotland. It guarantees 100% evenly distributed malt, with every barley and every germ reaching the same degree of smoke. The distillation takes place in an old sugar factory. The master of the malt is Stefan Larsson.
In 2013, near Hunnesbostrand, Smogen released its first single malt whiskey called Primör. When the barrels for Primör were emptied, more alcohol was put into them and allowed to mature – and the resulting whiskey is Primör Revisited.
The appreciation for Swedish whiskey is growing all the time. Mackmyra makes Jaktlycka, which means “Happy Hunting”. But get ready to be mistaken for a muppet. Especially when you start to get excited about the encoping barley and peat Easter Fernebo!