Posts by Emelie Pousette
Chestnut Barrel-Aged Agitator makes a comeback.
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%.
Read MoreBlack wheat whisky: "Intense flavours in Agitator's sherry bomb!"
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.
Read MoreSamuel Lindlöf becomes an ambassador for Agitator
Now the multifaceted Samuel Lindlöf becomes an ambassador for Agitator and will soon follow up on the successful release of SamuelWhisky no. 1.
Read MoreRoad-winning Agitator tastes like caramel-smoked fruit soup with an exhaust vibe....
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.
Read MorePubs and Restaurants
Here you can find both pubs and restaurants that offer Agitators Whisky. Find a place near you!
Read MoreLively sparkling rye whisky with maple syrup in the front!
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.
Read MoreThe ground-breaking whisky challenging tradition
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.
Read MoreAgitator's flavour bomb - with it's own smokiness
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.
Read MoreThe whisky maker breaking new ground
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.
Read MoreDavid Kringlund is given a tour of the manufacturing process at Agitator.
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.
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