There is this little cobbled area that is crowded with pubs and restaurants in the West End of Glasgow. Continue reading “Glasgow by night;)”
Innis & Gunn was founded in 2003 by Dougal Sharp (Gunn). It all started out when he tried out beer on friends and family after he had been experimenting for a while. And they all adviced him to give it a go. It took him a year to get it going, and his parents came up with the name! Today it’s a success and the small brewery moved to a bigger location in 2016. Today he is running the business with his brother Neil (Innis) Sharp. Continue reading “Innis and Gunn”
Platform at Argyle St Arches is an enormous space underneath Glasgow central station, located in central of Glasgow. You find a lot of small the restaurants and a big bar with Innis & Gunn. Continue reading “Innis and Gunn at Argyle St Arches in Glasgow”
This is were it all started 20 years ago. Eight friends from college where on a ski trip and they all brought along some whisky. There and then they realised, why is there no Swedish whisky? So they decided to start a whiskey company in Sweden! During the first two years they tried out several small batches. And after two years they had two recipes for this first Swedish single malt whiskey. Magnus Dandanell is the CEO of Mackmyra, and one of the founders. As they outgrew the first distillery, they built a Gravity Distillery. It is actually the worlds most climate friendly distillery! The distillery today is 35 m tall. It makes use of gravity during the process of the whiskey, and they also save 50% energy this way! They start the feeding of the malt up on the top floor. Everything gets grated twice in the malt mill! And then it’s milled into different milling grades. It takes about five hours to make the mash at the 5th floor. At the third floor they have the fermentation room. There is 12 fermentation tanks, with a capacity of 9000 litres each! From each mache they retain 8000 litres off wort. The fermentation process takes around four days.The second floor they do the distillation in copper pots.
And it’s time to sort out the “heads” 😂,that is the foreshots and consists of unusable alcohol. That is followed by the “heart”, and that is what is used in the casks. The last part is called the “tail”. The tail is low in alcohol and gets back to the intermediate tank. That is the whiskys “body”.
The spirit from the middle tank is run to one of the two storage tanks in the new-make spirit store. It is then mixed in 4-5 batches before diluted to 63%. It is then filled into casks and matured in one of the maturation warehouses.I also meet the charming master blender Angela d’Orazio. She has been master blender of Mackmyra since 2005, and she has worked with whiskey since she was 30. Angela is most passionate about her whisky. Her favourite whiskys from Mackmyra is Fjällmark and Bruks. Together with Jarno Kartela from Fourkind and Microsoft, she is the nose behind Mackmyras new whisky. The worlds first AI whisky, Mackmyra Intelligens AI:01!! It was just released, and you can only order this limited whisky online at https://mackmyra.com
Text and photo Malin Nordblom
Fab Foodie Swede
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I was surprised when I was in Helsinki, Finland. They really take sustainable shopping seriously. Obviously there is plenty of places that just don’t care. But as a consumer you really have the option of shopping in a more sustainable way! Continue reading “Sustainable shopping in Helsinki, Finland”
Hanstholm Fish Auction is Denmark’s largest and it has an annual turnover of approximately 500 million Danish Kroner! I have been to a few fish auctions all over the world, and this is a really big and well organized one. And strangely enough it didn’t smell a lot of fish. Continue reading “Hanstholm Fish Market”