I started at Mackmyra 15 years ago and have been on a fantastic journey over the years. We created a brand new category of whisky – Swedish whisky – by being innovative, challenging, thoroughly enjoying ourselves and experiencing a great sense of community along with our customers and ambassadors. It’s now time for me to […]
Another reason to celebrate – our new Lab Distillery spirit, Organic Gin, got a Gold medal in the Contemporary Style Gin Swedish whisky category at the World Gin Awards 2019! We’re beyond happy and proud to receive such a prestigious award so soon after its release. The World Gin Awards select the very best gins […]
Can you believe 20 years have passed since that evening when we sat in a cabin up in Sälen and hatched the idea to launch Sweden’s first malt whisky. Did we think it would be possible? Without a doubt. Although back then, we probably didn’t understand the amount of dedication which would be required, all […]
How do we really know which is best? What should we bear in mind when choosing whisky? Like all whisky lovers, from beginners to experts, I sometimes need a little guidance when navigating the wonderful world of whisky. This could be anything from discovering a unique new bottle, the contents of which were distilled tilting […]
ENTER THE MULTICOLOURED WORLD OF WHISKY – Okay, since you’re the expert, where does whisky really get its colour from? – There are actually lots of explanations. It comes mainly from the cask in which it is matured, although in many cases, caramel colouring (!) is added. Caramel colouring in this case does not impart flavour, […]
On a day in November I met Angela, my fantastic colleague and Mackmyra’s Master Blender, in her lab in the Whisky Village. Among bottles, test tubes, papers, medals, even more test tubes and squeaky dog toys, I asked her to unpack the question she gets at least once a week: what does a Master Blender […]
We’ll maybe never have the answer to the question of when alcohol was first produced and drunk. If you’re interested in whisky, you’ve doubtless heard the stories about aqua vitae, which can go right back to the Romans and the departed monks who hid their whisky from the tax inspectors – if you really stretch […]
“Hi! “I want to produce my own whisky. What will I need?” “Well, good question. Time, patience and a large empty room. Oh, and lots of barley and water. And a little yeast.” Making whisky is basically very similar to making beer. But instead of mixing malt, hops, yeast and water, you drop the hops […]
Hi everyone! What many of our readers have in common is a desire for more, crystal clear tips on how to combine culinary flavours with whisky. Here is some simple, basic advice, whereby I’ve divided whiskies roughly into two categories: non-smoky and smoky. ELEGANT, NON-SMOKY WHISKY AND CHEESE Hard cheeses with a distinctly salty flavour go […]
Maturing is the result of a complicated chemical interaction between the material in the cask, the oxygen in the air, and the fusel oils chosen to be kept in the new distillate during the distillation process. The whisky gets its colour and many flavours from the casks. The sweetness comes from the sugar, which comes […]
