Whisky from Norway
Norwegian whisky is still relatively little known internationally, but interest is growing. Local distilleries draw on Norway’s cool climate, clean natural resources and tradition for craftmanship to produce distinctive whiskies that are gaining recognition abroad.
Compared with countries such as Scotland and Ireland, whisky production in Norway is a recent development. A few distilleries began trial distillation on a small scale after the production monopoly was lifted in the early 2000s. However, it is only in recent years that Norwegian whisky has been produced. Seventeen Norwegian distilleries produce whisky today, nine of which have finished products on the market and there are several more in the planning process.
A Norwegian character
Whisky is produced throughout Norway, from Agder in the south to Troms in the north. The Regulation on spirit drinks and aromatised beverages sets the rules for what a product may be called, such as whisky, both in Norway and within the EU and EEA. At the same time, the regulations give producers a degree of freedom.
This flexibility allows distilleries to experiment and explore new approaches. By working openly and creatively, producers may help shape a more distinctive Norwegian whisky style over time.
Compared with traditional whisky‑producing countries such as the United States and Scotland, Norway has fewer restrictions on cask use. As in Scotland, whisky must be aged for at least three years. However, Norwegian producers often use smaller casks and sometimes new casks. Some also experiment with casks made from Norwegian oak.
Norwegian distilleries also have a larger production freedom when it comes to the production of malt whisky and still design. While in Scotland, ‘malt whisky’ must be produced only using pot stills, Norwegian producers can distill using serveral different still forms including hybrid stills that utilize both pot stills and plate column distillation.
Norwegian malt and yeast
Most Norwegian distilleries do not malt or mash grain themselves. Instead, they usually work with local breweries that produce the mash according to the distillery’s specifications. The majority of Norwegian whisky is malt whisky, made from mash based on 100 percent malted barley.
In many cases, malt intended for beer production is used. This malt is often more heavily kilned than traditional whisky malt, which can influence the flavour profile.
One of the most notable developments is the use of Norwegian malt and fermentation with the Norwegian farmhouse yeast kveik. Yeast plays a key role in shaping aromas during fermentation, and kveik has properties that differ significantly from the neutral distillers’ yeast commonly used in Scotland.
Sist oppdatert:
