The world's best whisky – Must be from the Nordics
Why a Nordic Whisky manifesto?
In the Nordics, we have a tradition of malting and brewing, we have access to fantastic grain and clean water, we have a cool climate that is optimal for storage, and we have some of the finest oak, while at the same time we are strong in ecology and green energy. In the Nordic region, we have the optimal framework for making the world's best Single Malt Whisky.
Nordic whisky production is young, and we do not have a long tradition like the Scots. But we have created impressive results in a short time.
If we stand together in the pursuit of uncompromising quality, we can create one whisky tradition in the Nordics that sets off and supports the Nordic brand throughout the world. We stand on the shoulders of the work with the promotion of Nordic cuisine.
If we communicate what we understand by uncompromising quality, we can support consumer choices through an increased understanding of what a production of whisky of compromise quality is, and implies. It supports the value of our products, and thus of the continued pursuit of originality and uncompromising quality for the good of all of us.
We don't have to be the same, but we will invite selected Nordic Whisky producers to join us if they can and will sign a manifesto with a focus on uncompromising quality. It won't be for everyone, maybe even just for a few, that's how it is with uncompromisingness.
We believe that a manifesto for Nordic Whisky both will support that we in the Nordics can make the world's best whisky, and create our own tradition and uniqueness rather than trying to copy the Scottish tradition.
We believe that we can create a lot of awareness around us and our products throughout whisky the world through a common platform that can be marketed both as a community and as part of our individual brands.
MANIFESTO - ZERO COMPROMISES! |
● Traceability of all grains in single malt whisky (Danish single estate barley). |
● Only organic Danish grain - organic production. |
● Own malting facility for all single malt, No use of enzymes in the malting process. |
● Use of a self-developed, locally sourced yeast strain for fermentation. |
● Own production of wort for Single Malt Whisky. |
● Only distillate from the "heart" and no reuse of production processes |
● Al young whisky (3-5 years in cask) is stored only in First Fill casks, max. 128-150 l. |
● Stock production (plus 10 years) of whisky on First or Second Fill casks, 128-250 litres. |
● Documentable configuration/history of barrels, origin of oak, burning of barrels. |
● Documentable quality and storage time of previous barrel contents. |
● No cold filtering of the finished whisky. |

