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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.

Allt om Whisky visited Agitator and had a chat with our distillery manager Oskar Bruno. He tells us about Agitator's rebellious approach to whisky making and about our Single Malt Whisky that was launched at Systembolaget in November 2021.

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.