NEWS

The management of an operating distillery can be handled manually - by someone walking around opening, closing, turning on and off, measuring and checking. The alternative is to automate and let the machines do some of the work. We have chosen the latter. Here we explain why we think it gives us an advantage.

At Agitator, the spirit is distilled in a vacuum. We are almost alone in doing this among the world's malt whisky distilleries. But how is it done, and what is the result?
We'll explain at two levels: The simple layman's explanation, and the more detailed version, for all those that are fond of details.

In the American video podcast "A Sip Of Knowledge", Agitator's distillery manager Oskar Bruno talks about vacuum distillation, double sets of boilers, our aging strategy, and much more of what makes Agitator's whisky so unique.
Klicka och se hela intervjun.

To produce whisky, only three simple ingredients are needed: grain, water, and yeast.
There are those that consider yeast to be little more than that annoying third factor needed to convert sugar into alcohol. But to us, the yeast is fundamental in creating the flavours we want in the finished whisky.

In Scotland, it is not permitted to mature whisky on anything but oak casks. But those of us producing whisky outside of Scotland have the option of experimenting with other kinds of wood. Nevertheless, oak is pre-eminent. We find that regrettable. Let us explain why we fell in love with chestnut.

Having a mill that soaks the malt before and during milling is still relatively unusual among the world's distilleries. But wet milling has distinct benefits, making it more common among brewers as well as among the more modern whisky distilleries.

Oskar Bruno is the Distillery Manager at Agitator. It was his notion of a distillery, built from scratch to make use of modern technology, that became the basis of the company. He will share his thoughts about Agitator, and himself, and how he came into the industry.

SVT Västmanland visited our distillery just when the oldest liquor had been stored for three years.