A New Swedish Whisky Is Born
2012 will go down in history as the year a new Swedish whisky first saw the light of day. In February, Swedish whisky connoisseurs could celebrate the arrival of this unique and sensuous liquor.
Like many culinary masterpieces, this golden beverage was first just a one-man dream. It all started in the late 1970’s when a young Swedish lad realized he had an exceptional interest in flavors and scents. Son of a restaurant owner, he grew up developing his palate and appreciation of fine foods and wine.
In the early 1990’s he spent a year working at a renowned restaurant and wine house: St Francis and Cakebread Cellars in northern California. Later, he had the chance to visit the pot still distillery, St. George in San Francisco. This planted a seed of inspiration in his life: the desire to experiment with recipes to create new taste experiences with fine quality spirits.
There was no turning back – he had found his calling in life. The search was on to compile recipes and learn everything he could from distillers in Scotland. When the time was right, he would be ready!
Sure enough, some years later, an ideal opportunity materialized. Henric Molin and his wife Anja, established a restaurant, whisky bar & conference center on the small island of Ven (traditionally spelled “Hven”), located in the strait between Denmark and Sweden. They named their facilities: “The Spirit of Hven”.
Thus, this beautiful island patch of farmland and beaches became home to the world’s smallest commercial still pot distillery. In the summer of 2008, Henric Molin was ready to launch whisky hong kong his great experiment.
The new casks were made of virgin wood from the finest oaks in Missouri, then specially seasoned before they were filled with the distillates. Maturation in these casks creates about 40 to 80 percent of the whisky’s unique character.
The three pot stills are of copper, exposing just the right surface to form sublime scents and tastes for the discerning whisky palate.
This single malt whisky is made from three recipes. One uses citrus and tropical fruits, another has nuts and chocolate. The third recipe is primarily very smoky in flavor.
Henric Molin’s goal is to attain a fine balance of fragrance, flavors and sensuousness. Every sip should deliver a distinct and memorable “punch in the mouth”.
Like small works of art, each flask is signed by its creator. And for $300 per 500 ml, this sensuous, isle of Ven, golden punch in the mouth should be savored to its very last drop.