MYKEN DISTILLERY IS THE WORLD'S FIRST ARCTIC WHISKY DISTILLERY – AND ALSO NORWAY'S LARGEST WHISKY PRODUCER
Since 2014 we have handcrafted gin and single malt whisky according to old traditions.
Focus on the
Slow distillation in small copper pot stills over a live flame, and full focus on all details of the production gives us a very good starting point in our new make spirit. For the whisky’s part, this spirit goes into top quality oak barrels, where it will develop slowly under the Midnight sun, the Northern lights, and with stormy sea spray saturating the air.
The gin can skip the long maturation, and instead achieves its special character from all the local berries and herbs going into it. Our goal is not to make our customers drink more alcohol, but rather to make them drink better alcohol!
All our production, storage, and bottling takes place in the old fishing village of Myken, 32 km out into the sea, at the northern part of Helgeland, Norway. Here we take inspiration from almost too beautiful surroundings, the wild strength of the element, and a society with long traditions of cooperation and hard work. We are driven by two great loves: one for good malt whisky, and the other for Myken as a living society needing year-round activity and a diverse population. In Myken we have the time to mature – both the people and the whisky!
Whisky according to
We produce whisky according to the traditional Scottish rules, which are even stricter than the regulations in the rest of Europe. This means for instance that to call our whisky «single malt”, we not only must restrict ourselves to only using malted barley, yeast, and water, and only use oak barrels for the maturation, but also that all mashing and fermentation must take place inside the distillery.