Mackmyra Björksav is partly (20%) matured in birch wine barrels for between two and four years. Also called 'birch champagne', the wine is made by fermenting the sap extracted from the birch trunk together with sugar, yeast and lemon and maturing it in barrels. Birch sap is usually 'tapped' in the spring in Scandinavia, and the resulting wine has a finely tart, slightly acidic, fresh Taste.
The idea to distil a Swedish whisky came up during a skiing trip of eight friends in 1998. Everyone brought a bottle of whisky with them and so the conversations revolved around whisky. This gave rise to the Mackmyra Bruk distillery, which produces its whisky using only local ingredients and no colouring. The founders have also immortalised themselves in the bottle design: For each of the eight friends, there is a dent - 'a fingerprint, so to speak' - in the lower part of the bottle.
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