{"id":1759,"date":"2023-01-16T13:01:23","date_gmt":"2023-01-16T12:01:23","guid":{"rendered":"https:\/\/agitatorwhisky.se\/?p=1759"},"modified":"2024-08-21T10:38:10","modified_gmt":"2024-08-21T08:38:10","slug":"whiskymakaren-bryter-ny-mark","status":"publish","type":"post","link":"https:\/\/agitatordistillery.com\/sv_se\/whiskymakaren-bryter-ny-mark\/","title":{"rendered":"Whiskymakaren som bryter ny mark"},"content":{"rendered":"\n\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" data-src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2023\/01\/Agitator_startbild-1440x810-1.webp\" alt=\"Agitator_startbild-1440x810\" itemprop=\"image\" height=\"810\" width=\"1440\" title=\"Agitator_startbild-1440x810\" onerror=\"this.style.display='none'\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1440px; --smush-placeholder-aspect-ratio: 1440\/810;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2023\/01\/Agitator_startbild-1440x810-1.webp\" alt=\"Agitator_startbild-1440x810\" itemprop=\"image\" height=\"810\" width=\"1440\" title=\"Agitator_startbild-1440x810\" onerror=\"this.style.display='none'\"  \/><\/noscript>\n<h3>\n\t\tWhiskymakaren som bryter ny mark\n\t<\/h3>\n\t<p><a href=\"https:\/\/tomorrowstable.se\/whiskymakaren-som-bryter-ny-mark\/\">Tomorrow&#8217;s Table <\/a>har pratat med Oskar Bruno, destillerichef p\u00e5 Agitator, f\u00f6r att ta reda p\u00e5 hur modern teknik kan lyfta fram nya smaktoner och hur man ska n\u00e5 det h\u00f6gt st\u00e4llda m\u00e5let att f\u00e5 fram den perfekta whiskyn.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Hur skulle du beskriva Agitator whisky?<\/strong><\/p>\n<p>Vi \u00e4r en nyskapande whiskyproducent som har funnits p\u00e5 marknaden sedan 2021. Med hj\u00e4lp av modern teknik och vetenskap kan vi lyfta fram nya smaker ur den annars s\u00e5 traditionella spritsorten. Vi jobbar ocks\u00e5 v\u00e4ldigt milj\u00f6medvetet under hela produktionsprocessen, exempelvis drivs v\u00e5r anl\u00e4ggning enbart av f\u00f6rnyelsebara br\u00e4nslen. Att testa nya spannm\u00e5l, destillationsmetoder och fat \u00e4r det som mest k\u00e4nnetecknar Agitators whisky, s\u00e4ger Oskar Bruno, destillerichef p\u00e5 Agitator.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Vad skiljer er whisky fr\u00e5n andra akt\u00f6rer n\u00e4r det kommer till produktionen?<\/strong><\/p>\n<p>Jag skulle s\u00e4ga att v\u00e5r produktion skiljer sig en hel del j\u00e4mf\u00f6rt med traditionella whiskymakare. Bortsett fr\u00e5n att vi \u00e4r mer klimatv\u00e4nliga \u00e4n m\u00e5nga andra akt\u00f6rer destillerar vi all v\u00e5r whisky under vakuum vilket g\u00f6r att vi kan producera en smakfull whisky p\u00e5 kortare tid \u00e4n normalt. En traditionell irl\u00e4ndsk whisky, som normalt tar 10 \u00e5r att producera, kan vi g\u00f6ra p\u00e5 endast tre \u00e5r. Vi \u00e4r en av ytterst f\u00e5 whiskydestillerier i v\u00e4rlden med v\u00e5r produktionsteknik vilket g\u00f6r att v\u00e5r whisky f\u00e5r en helt unik smak, s\u00e4ger Oskar Bruno.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ni lagrar er whisky p\u00e5 kastanjefat, hur p\u00e5verkar det slutprodukten?<\/strong><\/p>\n<p>Kastanj \u00e4r ett tr\u00e4slag som har anv\u00e4nts inom dryckesindustrin i m\u00e5nga \u00e5r, exempelvis inom produktionen av brandy. Att lagra p\u00e5 kastanjefat ger liknande resultat som amerikansk ek, men adderar intensivare smaker och en djupare f\u00e4rg. D\u00e4rtill utvecklar whiskyn toner av kola, vanilj och torkad frukt som russin och dadlar, s\u00e4ger Oskar Bruno.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ni p\u00e5st\u00e5r sj\u00e4lva att whiskyn \u00e4r n\u00e5got f\u00f6r\u00e5ldrad, vad menar ni med det?<\/strong><\/p>\n<p>Whiskyn \u00e4r en traditionsbunden produkt med r\u00f6tter fr\u00e5n fr\u00e4mst Irland och Skottland. Det har lett till att spritdrycken stannat i utvecklingen. Vi vill utforska whiskyns potential genom att g\u00f6ra nytolkningar. V\u00e5ra innovativa metoder, i kombination med en modern tillverkningsprocess, g\u00f6r att vi kan skapa en helt egen typ av whisky. Vi vill helt enkelt g\u00f6ra den klassiska upplagan b\u00e4ttre och f\u00e5 konsumenter att v\u00e5ga ta ett par steg utanf\u00f6r sina invanda trygghetszoner, s\u00e4ger Oskar Bruno.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Er ambition \u00e4r att ta whiskyn till 2000-talet och producera den perfekta whiskyn. Hur ska ni n\u00e5 dit?<\/strong><\/p>\n<p>Det \u00e4r snarare en vision \u00e4n realism. M\u00e5let \u00e4r att utmana oss sj\u00e4lva med tanken av att den perfekta whiskyn inte \u00e4r tillverkad \u00e4n. Vi vill snarare ta fram en s\u00e5 kvalitativ, v\u00e4lsmakande och h\u00e5llbar produkt som m\u00f6jligt. Med tanke p\u00e5 att konsumenten idag \u00e4r mer villiga att prova nya whiskysorter \u00e4n f\u00f6r 10-15 \u00e5r sedan har vi nu en m\u00f6jlighet att erbjuda n\u00e5got originellt. Vi str\u00e4var mot att skapa en sorts &#8221;hela v\u00e4rldens&#8221; whisky, ett m\u00e5l vi kanske aldrig n\u00e5r, men resan dit \u00e4r det som motiverar oss i v\u00e5rt arbete, s\u00e4ger Oskar Bruno.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Intresset f\u00f6r whisky har \u00f6kat p\u00e5 senare \u00e5r och konkurrensen \u00e4r stenh\u00e5rd. Hur m\u00e5r Agitator och whiskeyindustrin i tider av stigande elpriser och inflation?<\/strong><\/p>\n<p>Vi befinner oss tvekl\u00f6st i en tuff tid just nu. Spritindustrin \u00e4r en extremt energikr\u00e4vande bransch vilket sl\u00e5r direkt mot produktionspriserna. I v\u00e5rt fall har kostnaderna f\u00f6r glas \u00f6kat markant. Samtidigt tillh\u00f6r vi en v\u00e4xande kategori som st\u00e4ndigt ut\u00f6kas med tillverkare fr\u00e5n icke-traditionella whiskyl\u00e4nder. Vi vill att konsumenter ska f\u00f6rknippa varum\u00e4rket Agitator med modern och klimatv\u00e4nlig destilleringsteknik samtidigt som de erbjuds en annorlunda produkt. V\u00e5r m\u00e5ls\u00e4ttning \u00e4r att vara en l\u00e4ttillg\u00e4nglig och kvalitativ volymprodukt som erbjuder standardutg\u00e5vor till ett rimligt pris, s\u00e4ger Oskar Bruno.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Tomorrow\u2019s Table har pratat med Oskar Bruno, destillerichef p\u00e5 Agitator, f\u00f6r att ta reda p\u00e5 hur modern teknik kan lyfta fram nya smaktoner och hur man ska n\u00e5 det h\u00f6gt st\u00e4llda m\u00e5let att f\u00e5 fram den perfekta whiskyn.<\/p>\n","protected":false},"author":6,"featured_media":1758,"comment_status":"closed","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Whiskymakaren som bryter ny mark - 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