Posts by Emelie Pousette

Agitator's successful whisky is back in a new edition. During the previous two releases, Argument: Kastanj sold out at record speed. Now, the limited edition product is back for the third time, this time with an alcohol content of 50%.

At Agitator, the black wheat recipe is an offshoot of the malt whisky standard, with 15% black wheat spicing up 85% barley malt. The first trials in spring 2018 were successful.

Now the multifaceted Samuel Lindlöf becomes an ambassador for Agitator and will soon follow up on the successful release of SamuelWhisky no. 1.

The set-up of Agitator's latest 'argument' is described as a journey through Europe. Spanish oak transformed into barrels and filled with sweet-smelling Pedro Ximénez sherry. The sweetest quality that is hard to drink, it's like syrup.

Here you can find both pubs and restaurants that offer Agitators Whisky. Find a place near you!

Agitator goes where others have never gone. Because who has heard of a whole rye whiskey dipped in maple syrup barrels? This is what the daring experiment tastes like.

Imagine a distillery with a focus on developing new flavours rather than sticking to traditional methods, with a preference for progress rather than looking back. Agitator Whisky has an ambitious vision; with new technology, sound knowledge and a desire to experiment, this Swedish distillery wants to take whisky-making into the future.

Evidens will prove that Agitator is absolutely right that whisky should be put into oak casks at a lower strength than the usual 63.5%, as the Scots do. Following the Japanese model, the spirit should be at 55%, no more and no less, when it begins the maturation process with the oak.

Tomorrow's Table spoke to Oskar Bruno, Distillery Manager at Agitator, to find out how modern technology can bring out new flavours and how to achieve the lofty goal of producing the perfect whisky.

David Kringlund visits the distillery and gets a thorough overview of the entire production process - from the mill to the chestnut barrel. His guide through all the details is distillery manager Oskar Bruno.