Kringler Farm Distillery – Crafting spirits from soil to sip

At Kringler Farm Distillery, spirits are more than just drinks—they’re a product of passion, heritage, and a commitment to authenticity. Located in Norway, this family-run distillery marries the artistry of Scottish craftsmanship with the unique characteristics of Norwegian soil, producing spirits that are truly one-of-a-kind.

You might never guess it, but just a stone’s throw away from Oslo Airport, there is a place where the world seems to fold in on itself. Safely nestled along the beautiful Leira River, Kringler Farm Distillery is a part of Kringler Gjestegård, a well-established farm that has evolved into a modern destination for both relaxation and conferences as well as, of course, craft production.

Spearheading the distillery’s operations are Hans Kringler Opsahl, the distillery manager, and his brother-in-law, Eirik Opsahl Størdal, the general manager — a team committed to building a distillery that reflects the family’s deep-rooted values of sustainability, craftsmanship, and local ingredients.

“As our generation started taking over the farm, we wanted to add to what it has to offer and decided to build the farm distillery,” says Størdal.

After years of learning, planning and developing a recipe, Kringler Farm Distillery finally released their first gin in September 2024.

An Adventure for a Whisky Wayfarer

The story of Kringler Farm Distillery began over a decade ago, rooted in Opsahl’s desire to create something unique on the family farm. It was clear that distilling could offer more than just a product; it could provide an experience deeply tied to the land.

Captivated by the art of distillation, Opsahl set off on his very own odyssey to the land of distilling, where he studied brewing and distilling at Heriot-Watt University in Edinburgh. After completing his master’s degree, Opsahl worked at the renowned Sipsmith Gin Distillery in England, gaining valuable hands-on experience in production and recipe development.

“We had started with a small brewery on the farm, but distilling was always in the back of my mind. After completing my studies, I knew I wanted to create a distillery here that would reflect our local heritage, and that’s what we’ve done.”

In 2021, Opsahl returned to Norway, bringing with him the expertise to transform the farm’s operations into a full-fledged distillery. With distillery equipment from Forsyths, one of the world’s premier manufacturers of distillery equipment, Kringler Farm Distillery stood ready in 2023.

Eirik Opsahl Størdal and Hans Kringler Opsahl making cocktails.

Grain to Gin

Kringler Farm Distillery’s commitment to quality begins with its equipment. The distillery uses stills designed by Forsyths, ensuring that each batch of spirit is crafted with optimal copper contact. This is vital in the distillation process, as copper removes unwanted sulfur compounds, creating a cleaner, more refined taste.

“We’ve invested in top-tier equipment because the distillation process is incredibly delicate,” says Størdal. “The quality of the stills ensures that every drop we produce is pure, while the copper helps remove any impurities that might affect the flavour.”

Along with the equipment, what truly sets Kringler Farm Distillery apart is its use of locally sourced, often homegrown ingredients. Much of the grain used in the distillery’s production, including barley for the later whiskey production and base spirit for gin, is grown on the farm’s own fields. The herbs used for the gin are cultivated by Opsahl mother and botanist, Hilde Olstad.”We believe in the idea of ‘short travel,’ meaning that most of our ingredients come from right here on the farm,” explains Opsahl. “Even the water comes from our own well, and we make sure that everything we do here is as local and sustainable as possible.”

This farm-to-bottle philosophy not only guarantees the freshest, most flavorful products but also supports the team’s larger vision of sustainability. After the distillation process, the remaining “spent grain” is repurposed as animal feed, while the waste products from distillation are returned to the farm as organic fertilizer. “In addition to creating spirits, we want to minimize waste and ensure everything we produce here has a purpose beyond just the bottle,” says Opsahl

Creating spirits is an art that requires both expertise and time, and this is where Opsahl’s experience comes into play. “Distilling is not just about following a recipe — it’s about finding the perfect balance of flavours,” says Opsahl. “I spend a lot of time experimenting with different combinations of herbs, spices, and grains. Some recipes took months, even years, to perfect.”

Kringler’s London Dry Gin, has already made a splash on the market for its crisp, aromatic profile. Made with juniper, citrus, and a carefully selected mix of local herbs, the gin is crafted from raw materials grown on the farm.

“There were 120 different versions of our gin before we found the one that we felt was perfect,” Størdal adds. “And that process is still ongoing as we refine our products, whether it’s gin or our upcoming whiskey.”

Web: www.kringler.no
Facebook: : Kringler Gjestegård
Instagram: @kringlergjestegaard
@kringler_distilling