Moment Prestige is an eleven-year-old whisky aged in casks of French oak that previously held wine from the artisanal Champagne producer Philipponnat. When making Champagne, Philipponnat only uses the finest grapes, mainly from Premier and Grand cru vineyards, and then let parts of the wine age in oak casks. To the whisky, these casks bring crisp notes of white wine, grapefruit, bread and toasted oak. The youngest part of the whisky has been aged between the years 2006 - 2017, and the oldest part, which makes up 40% of the total volume, was aged between the years 2004 - 2017

Nose: Fruity, vinous notes and a herbal spiciness together with vanilla, toasted oak, pear, fudge, warm grapes, white pepper, anise, ginger and cardamom.

Taste: 
Oak and prominent notes of white grapes and grapefruit. Spicy and herbal notes of eucalyptus, anise and vanilla. The texture is medium thick.

Aftertaste: The aftertaste is long with tangible vinous notes of champagne thats moving towards dry notes of oak.

1st fill ex-Champagne, 225 L
2nd fill ex-Champagne, 250 L
3rd fill ex-Champagne, 250 L

 

"Why are there no whisky distilleries Sweden?" one of the friends asked. None of the others could answer the question, leaving it floating in the air. Sweden has no tradition of making whisky. We thought that was weird when we began to explore whether it was possible to create a Swedish single malt whisky -for everywhere we turned, we saw opportunities.

In Sweden, we find one of the worlds purest water, filtered to perfection since the Ice Age. It is no coincidence that the distillery is located next to a boulder with constant access to the crystal clear waters. Our Swedish barley develops a special sweetness during the long summer days, a sweetness that has become one of the cornerstones of our whisky.

A large part of our whisky is stored in new Swedish oak. The Swedish oak grows slowly in our harsh climate and gives the whisky a harsher flavour than American oak. The whisky gets a fiery spice balanced by sweetness similar to caramelised sugar.

Today we produce whisky with the same joy of discovery and experimentation as we did when starting in 1999, but in one of the worlds most modern distilleries. We do it according to the rules of art, but we do it our way and with Swedish ingredients. To produce whisky without additives and with as little environmental impact as possible is for us a matter of course.