{"id":1101,"date":"2021-08-16T15:01:00","date_gmt":"2021-08-16T13:01:00","guid":{"rendered":"https:\/\/develop.agitatorwhisky.se\/?p=1101"},"modified":"2024-08-21T10:49:55","modified_gmt":"2024-08-21T08:49:55","slug":"tio-fragor-till-oskar-bruno","status":"publish","type":"post","link":"https:\/\/agitatordistillery.com\/sv_se\/tio-fragor-till-oskar-bruno\/","title":{"rendered":"10 fr\u00e5gor till destillerichefen"},"content":{"rendered":"\n\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" data-src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2021\/08\/Agitator_Oskar_20190892_Web.jpg\" alt=\"Agitator_Oskar_20190892_Web\" itemprop=\"image\" height=\"1800\" width=\"2400\" title=\"Agitator_Oskar_20190892_Web\" onerror=\"this.style.display='none'\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 2400px; --smush-placeholder-aspect-ratio: 2400\/1800;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2021\/08\/Agitator_Oskar_20190892_Web.jpg\" alt=\"Agitator_Oskar_20190892_Web\" itemprop=\"image\" height=\"1800\" width=\"2400\" title=\"Agitator_Oskar_20190892_Web\" onerror=\"this.style.display='none'\"  \/><\/noscript>\n<h3>\n\t\t10 FR\u00c5GOR TILL DESTILLERICHEFEN\n\t<\/h3>\n\t<strong>Ber\u00e4tta om id\u00e9n bakom Agitator<\/strong><br \/>\nFlexibilitet, effektivitet och en vilja att f\u00f6rb\u00e4ttra har varit ledord sedan starten. Planen som skissades fram p\u00e5 ett anteckningsblock p\u00e5 ett kaf\u00e9 i Ellon i Skottland skiljer sig inte j\u00e4ttemycket fr\u00e5n hur verksamheten ser ut idag. Id\u00e9n om ett destilleri med dubbla pannpar, som kan tillverka tv\u00e5 olika sorters whisky p\u00e5 en och samma r\u00e5vara, till l\u00e5g energif\u00f6rbrukning, har varit med oss fr\u00e5n start. Under projektet v\u00e4cktes tanken p\u00e5 att anv\u00e4nda fj\u00e4rrv\u00e4rmen\u00e4tet som energik\u00e4lla. D\u00e4r fanns energin som beh\u00f6vdes f\u00f6r destillering, men f\u00f6r att g\u00f6ra det effektivt, beh\u00f6vde ett nytt system till\u00e4mpas; vakuumdestillering. Genom att destillera med hj\u00e4lp av vakuum kan man s\u00e4nka v\u00e4tskors kokpunkt. Det ger en skonsammare behandling av r\u00e5varorna och d\u00e4rf\u00f6r en b\u00e4ttre sprit men hj\u00e4lper ocks\u00e5 till att s\u00e4nka energi\u00e5tg\u00e5ngen f\u00f6r produktionen.\n<strong>Vad s\u00e4rskiljer Agitator fr\u00e5n andra destillerier?<\/strong><br \/>\nAgitator \u00e4r ett destilleri som \u00e4r fullpackat med spjutspetsteknologi och en stark vilja att g\u00f6ra b\u00e4ttre. I korthet kan man s\u00e4ga att de st\u00f6rsta skillnaderna \u00e4r v\u00e5r vakuumdestillering, v\u00e5ra dubbla upps\u00e4ttningar pannor, v\u00e5ra v\u00e4ldigt l\u00e5nga j\u00e4stider och v\u00e5rt experimenterande med andra tr\u00e4slag i lagringsfaten. Det sista handlar i och f\u00f6r sig inte s\u00e5 mycket om destilleriet.\n<strong>Hur kom det sig att Agitators destilleri byggdes i Arboga?<\/strong><br \/>\nVi letade efter lokaler i hela Sverige. Utav v\u00e5ra 30 potentiella etableringsst\u00e4llen s\u00e5 var Arboga den ort som l\u00e4mpade sig b\u00e4st. Lokalerna hade det vi beh\u00f6vde f\u00f6r att bygga destilleriet och i samma byggnad fanns utrymme f\u00f6r stora lager att v\u00e4xa in i. Idag ligger hela verksamheten under samma tak. B\u00e5de destillering, lagring och buteljering. Det ger oss en flexibilitet i hur vi arbetar. Samma operat\u00f6r kan jobba b\u00e5de p\u00e5 lagret och i produktionen. Byggnaden \u00e4r ingen fr\u00f6jd f\u00f6r \u00f6gat men v\u00e5rt fokus var att bygga en produktionsanl\u00e4ggning, inte att ta emot bes\u00f6kare med v\u00e4lklippta gr\u00e4smattor och ankdammar. Det \u00e4r n\u00e5got speciellt n\u00e4r traditionell whiskytillverkning m\u00f6ter framtidens teknik.\n<strong>Hur ser en typisk dag ut p\u00e5 destilleriet?<\/strong><br \/>\nEn typisk dag b\u00f6rjar med att vi fyller upp pannorna med det som ska destilleras. Strax d\u00e4refter startas m\u00e4skningen f\u00f6r kommande batcher. Vi k\u00f6r flera moment parallellt s\u00e5 det h\u00e4nder v\u00e4ldigt mycket de f\u00f6rsta timmarna. Tv\u00e5 till tre timmar in i dagen s\u00e5 g\u00e5r allt i autol\u00e4ge, dvs datorn sk\u00f6ter regleringen av processen \u00e5t oss. D\u00e5 \u00e4gnar vi oss ofta \u00e5t fatfyllning, fatt\u00f6mning och blending av whisky. Fram\u00e5t slutet av dagen b\u00f6rjar koken i pannorna bli klara och vi st\u00e4nger av processen. Det sista vi g\u00f6r \u00e4r att t\u00f6mma utrustningen och diska rent inf\u00f6r n\u00e4sta arbetsdag.\n<strong>Vad \u00e4r det roligaste med ditt jobb?<\/strong><br \/>\nJag gillar utmaningen i att f\u00e5 fram en s\u00e5 bra produkt som m\u00f6jligt ur r\u00e5varan. Allt fr\u00e5n hur malten producerats, temperaturen och pH-v\u00e4rdet under j\u00e4sningen till destilleringen p\u00e5verkar ju slutprodukten. Det finns s\u00e5 m\u00e5nga olika omr\u00e5den och parametrar att h\u00e5lla koll p\u00e5 f\u00f6r att n\u00e5 ett s\u00e5 bra resultat som m\u00f6jligt. Jag gillar att det \u00e4r s\u00e5 pass tekniskt avancerat att producera whisky, som i slut\u00e4ndan \u00e4r en produkt som bed\u00f6ms sensoriskt. Det \u00e4r en bel\u00f6nande k\u00e4nsla att f\u00f6rst\u00e5 hur de olika parametrarna h\u00e4nger ihop. Och jag gillar att det alltid g\u00e5r att l\u00e4ra sig mer.\n<strong>Ber\u00e4tta lite om dig sj\u00e4lv<\/strong><br \/>\nJag kommer fr\u00e5n Glanshammar men bor sedan universitetsstudierna i \u00d6rebro. Jag l\u00e4ste till Elektronikingenj\u00f6r med inriktning p\u00e5 akustik. P\u00e5 fritiden har jag intresserat mig f\u00f6r cykling, fr\u00e4mst BMX, men p\u00e5 senare tid \u00e4ven landsv\u00e4g. Och jag har spenderat mycket tid i olika kampsportsgym, d\u00e4r f\u00e4ktning och boxning var de dominerande sporterna. De lite mer ok\u00e4nda intressen jag haft \u00e4r silversmide, tecknande och korttrollerier.\n<strong>Hur hamnade du i dryckesv\u00e4rlden?<br \/>\n<\/strong>Det b\u00f6rjade, som det ofta g\u00f6r, som lite av en slump. Jag b\u00f6rjade jobba som guide p\u00e5 Grythyttans destilleri. V\u00e4ldigt snabbt flyttade jag \u00f6ver till produktionen och efter bara tre m\u00e5nader hade jag jobbat som guide och som operat\u00f6r och fick d\u00e5 jobbet som produktionschef n\u00e4r min f\u00f6retr\u00e4dare p\u00e5 det jobbet sa upp sig. Det var snabba ryck in i branschen och utbildningarna f\u00f6ljde lika snabbt. Under mitt f\u00f6rsta \u00e5r utbildade jag mig vidare inom destillering, och \u00e5ret d\u00e4rp\u00e5 tog jag en avancerad certifiering. Jag jobbade tv\u00e5 \u00e5r p\u00e5 destilleriet innan det gick i graven. D\u00e5 hade jag turen att kunna flytta till Skottland och genomf\u00f6ra praktik men \u00e4ven jobba inom \u00f6lbranschen. Efter ett halv\u00e5r i Skottland flyttade jag hem och fick anst\u00e4llning p\u00e5 ett st\u00f6rre bryggeri i Sverige. D\u00e4r jobbade jag som lagledare f\u00f6r \u00f6lprocessen fram till jag kunde s\u00e4ga upp mig och satsa p\u00e5 Agitatorprojektet.\n<strong>N\u00e4r drack du whisky f\u00f6r f\u00f6rsta g\u00e5ngen?<\/strong><br \/>\nJag var nog runt 20-21 \u00e5r och blev bjuden p\u00e5 whisky av studentkamrater. Inget f\u00f6r mig d\u00e5, jag f\u00f6redrog cognac. Dock minns jag hur jag blev tagen av whisky n\u00e4r jag f\u00f6rsta g\u00e5ngen k\u00f6pte en r\u00f6kig whisky p\u00e5 bolaget. Det kom som en chock hur det kunde smaka s\u00e5 sp\u00e4nnande! Jag ville veta mer om whisky, tillverkningen och smaken, och utforskade s\u00e5 mycket jag kunde. Fr\u00e5n r\u00f6kig whisky till or\u00f6kt, och helt pl\u00f6tsligt s\u00e5 var cognac inget jag drack l\u00e4ngre. Whiskyn hade f\u00e5ngat mig!\n<strong>Vad \u00e4r din relation till whisky idag? Har du n\u00e5gra favoriter du inspireras av?<\/strong><br \/>\nIdag \u00e4r jag sj\u00e4lvfallet v\u00e4ldigt intresserad av whisky, fr\u00e4mst produktionsm\u00e4ssigt, men \u00e4ven av hur det smakar. Jag gillar hur det enkla spannm\u00e5let kan uppn\u00e5 s\u00e5 stor sp\u00e4nnvidd i smak i den f\u00e4rdiga produkten. En whisky som st\u00e5r mig n\u00e4ra \u00e4r anCnoc. Jag gjorde praktik p\u00e5 Knockdhu, destilleriet som producerar anCnoc, och b\u00e4r med mig varma minnen d\u00e4rifr\u00e5n. Deras 12-\u00e5riga whisky doftar precis som det g\u00f6r i destilleriet, s\u00e5 blir jag lite nostalgisk passar den perfekt f\u00f6r mig.\n<strong>Ur ett framtidsperspektiv, var \u00e4r Agitator om 5-10 \u00e5r?<\/strong><br \/>\nJag ser Agitator som ett ledande svenskt destilleri, med h\u00f6gkvalitativa produkter som man hittar i alla livsnjutares barsk\u00e5p.\n\n","protected":false},"excerpt":{"rendered":"<p>Oskar Bruno \u00e4r destillerichef p\u00e5 Agitator. Det var hans id\u00e9er om ett destilleri som redan fr\u00e5n b\u00f6rjan designades f\u00f6r att anv\u00e4nda mer modern teknik som var grunden f\u00f6r f\u00f6retaget. H\u00e4r ber\u00e4ttar han om s\u00e5v\u00e4l tankarna bakom Agitator som om sig sj\u00e4lv och om sin v\u00e4g in i branschen.<\/p>\n","protected":false},"author":6,"featured_media":678,"comment_status":"closed","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>10 fr\u00e5gor till destillerichefen - Agitator<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/agitatordistillery.com\/sv_se\/tio-fragor-till-oskar-bruno\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"10 fr\u00e5gor till destillerichefen - Agitator\" \/>\n<meta property=\"og:description\" content=\"Oskar Bruno \u00e4r destillerichef p\u00e5 Agitator. 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