The idea for distillery Norrtelje Brenneri originated back in 2001, when husband and wife Richard Jansson and Kristina Anerfält-Jansson took over the family farm in Roslagen, located in the heart of Stockholm’s archipelago. Instead of taking to farming, the couple started producing distillates. Over the next 17 years, they learnt the craft of making spirits from fruits and berries, as well as punsch, schnapps and aquavit, whisky and gin. Richard Jansson explains that it takes vision and persistence, as the distillers have had to deal with more than 50 authorities over the years. “We are very much a family-owned, small-scale and organic business, and we only produce what we enjoy ourselves,” he says.
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