Henric Molin, the other owner, is often described as a whisky geek. But perhaps that is one of the major strengths of this distillery. “He is obsessed with getting oak for the casks that grew in the right place and knows exactly where he wants to get the spices from. Everything is done manually, completely without machines, always in small quantities,” Molin explains. “Get the final product, and you can actually smell it.” The small-scale approach always was, and still is, a conscious aim, putting quality over quantity at all times.