Facts about production
Spirit of Hven distillery is world unique, one of the worlds smallest commercial pot still distillery, where everything from mashing to fermentation, distilling, maturation and bottling are carried out at site. A small format gives great benefits when wanting to extract maximum scent and taste, a small size gives larger surface area per volume for the chemical reactions to take place and giving the wanted character.
In the Spirit of Hven distillery everything is designed to the last bolt for creating the unique character that will go in to one of the world’s best spirits. Spirit of Hven works with long fermentation and a variety of yeast strains to get the right flavour and scent in the final spirit. The three stills with their shell and tub condensers are designed to give the right surface area of copper and the right reflux resulting in a magic combination of scent and taste.
Casks and Warehousing
The casks and the maturation is the most important part when making wood enhanced spirits, somewhere between 40 and 80 percent of the final character in the spirit evolves here. It is crucial what variety of oak is used, where it has grown and the “terroir” given to the one specific oak. It is also important how the casks have been made and under what circumstances.
Another aspect is if the oak is new (virgin), that means the cask have never contained any beverage, or if the casks are refill’s f.ex. old Sherry butts. If the casks previously have contained other beverage, this will affect the flavour profile given from the oak and some of the flavour from the previous beverage will also spice/season the fresh spirit put in the cask. It is because of this Spirit of Hven put enormous effort in finding the right wood all over Europe and USA as well as finding the right producers of Wines and Spirits to season the casks prior to filling them with the distillates from Spirit of Hven.
Yet another aspect of oak maturation is the microclimate surrounding the cask during the maturation, the humidity, temperature, relative pressure and the fluctuations of these all come in to play. If the actual air at a specific site makes a difference in the final spirit remains to be seen, but it just might.
The final factor for the product is bottling, this as well is a bit more complicated than can be expected. Final product is affected by strength, how the dilution is done and the actual bottling. All alcohol needs to rest a while in its new environment before it can be appreciated fully, strange but still something to take under consideration.