ABOUT THE WHISKY
Mackmyra began as an idea formed by 8 friends on a skiing trip in 1998 - each had brought a bottle of malt whisky to share, and the topic of conversation turned to how whisky is made, and why there wasn't a Swedish one; and the result is Mackmyra Svensk Whisky, which first began distilling at the end of 1999. They began with a small 100litre copper boiler at the Bruk mill, which gave them only 30l of whisky per distillation cycle. This was the inspiration for the small 30l casks the distillery uses today - smaller casks result in faster maturation. Production was expanded in 2002, but remains very small by international standards. Swedish oak is used extensively, and there is a consistent effort to ensure that Mackmyra whisky exemplifies a specifically Swedish character in their whiskies. A large proportion of their barrels are stored in the disused Bodas Mine.
A small batch comprised of two separate distillations, the youngest being 11 years old, distilled in 2006, and the oldest being 13 years old, distilled in 2004. Aged in casks from the exceptional Philipponnat Champagne house. White wine, grapefruit and brioche flavours delight on this thoroughly unique whisky. Anise, ginger and cardamom spice add to the experience, with a hint of eucalyptus on the long finish, with tangible flavours of fine champagne.
Roast fish, if food is necessary. The superb complexity and delicacy of this malt is best enjoyed neat.
Champagne Philipponnat is one of the finest producers in the region, using Premier and Grand cru vineyards to produce small quantities of highly lauded champagnes. This is a limited release of 4111 bottles.
ABOUT THE WHISKY