Agitator Whisky: The ground-breaking whisky challenging tradition

Imagine a distillery with a focus on developing new flavours rather than sticking to traditional methods, with a preference for progress rather than looking back. Agitator Whisky has an ambitious vision; with new technology, sound knowledge and a desire to experiment, this Swedish distillery wants to take whisky-making into the future.

Agitator Whisky is unconventional, experimental and pioneering in the world of whisky. Since its launch in 2021, its innovative products, ranging from smoky and powerful to fruity and light, have been praised by consumers and won prestigious international awards.

“Whisky production is a conservative industry,” says Oskar Bruno, distillery manager. “But what if you could make whisky taste even better, by finding new ways and having a bold approach? We are convinced that the best whisky has not been made yet.”

True to its rebellious name, Agitator focuses on flavour rather than tradition. The whisky undergoes a longer fermentation than usual and is distilled under vacuum, a technique used by few other distilleries, and finally aged in casks made from different types of wood. The production cycle is energy-smart and preserves flavours better. All in all, what you get is a cleaner and smoother end product.

Re-thinking whisky-making

“In Scotland, it’s not permitted to mature whisky in anything but oak casks,” explains Oskar. But outside of Scotland, we have the option of experimenting with other kinds of wood. We like chestnut in particular, which provides a deeper colour, more tannins and more astringency, but these casks also give complex notes of dried fruit and leather, as well as a natural honey and vanilla sweetness.”

In the International Wine & Spirits Competition (IWSC), the world’s largest and most influential spirits awards, Agitator won no less than three medals in 2022: silver for its bestseller Argument Kastanj Single Malt Whisky, aged in chestnut casks; silver for Single Malt Whisky Rök; and bronze for its first ever product, Single Malt Whisky.

In March, the distillery releases a rye whisky aged in casks used for maple syrup; a flavour-bomb with spiciness from the rye and notes of burnt almond from the maple syrup, according to the distillery manager. And in June comes a new smoky whisky aged in casks from Islay in Scotland, previously used for maturing Pedro Ximenez sherry wine, expected to give a nice balance of smokiness and sweetness.

Oskar Bruno, distillery manager.

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