The idea to make a Swedish whisky was born in a ski lodge in Sälen in 1998, where eight friends from school met every year to go skiing. During dinner they discovered that coincidentally every single one of them had brought a bottle of whisky. It was then that they hit upon an unusual idea. The idea of creating the first Swedish malt whisky.
“Why is there no production of whisky in Sweden?” one of them asked, but since no one could answer the question hung in the air…
There is no long tradition of making whisky in Sweden. The friends found that strange when they started to explore the possibility of making a Swedish single malt whisky. Everywhere they looked, there were opportunities.
Less than a year later, in 1999, Mackmyra Svensk Whisky was founded with the intention of creating a whisky with a distinctive Swedish character. Later that year all the permits had been obtained, and the first drops could be distilled. The first years focused on small batches and experimentation. In 2001 two recipes were chosen, one elegant and fruity and the other with a Swedish influenced smokiness. It is now these two flavours that give meaning to the words ‘Swedish malt whisky’.
A stroke of luck then led to Mackmyra’s development of the 30 litre cask. Its smaller format makes the whisky mature more quickly and intensely. Even the smoky flavour is made by hand, with Swedish peat and dry juniper twigs.
Last year Mackmyra Svensk Whisky celebrated its 20th anniversary. The whisky is still made with the same joy of discovery and appetite for experiment, as when it started all those years ago.
“After a long time searching, we’ve now found the perfect place and partner in Hällsnäs. It’s here we’ll build Sweden’s most modern whisky warehouse where we combine a really great location with high ambitions when it comes to food and drink.”
Eric Bräck, Mackmyra