Nordic whisky #247 - Eiktyrne Kveik og Malt

Eiktyrne Kveik og Malt, 0 YO, 55 %

Well, here is a unique and very interesting product. The Eiktyrne Kveik og Malt is basically newmake or moonshine if you will, brought down to 55 % ABV. It is made using Norwegian malt from Furnes, and fermented using kveik at the brewery Eik og Tid for the distillery Det Norske Brenneri. This is a limited release of 207 bottles.

This is the first in a series of 4 products, where the remaining three will be released when matured for 1, 2 and finally 3 years. I do hope that at the end of that run they will also be able to release a few sets of small bottles of the whole series, as it would be a great learning experience to taste them side by side.

A few words on kveik is perhaps in order, and I will copy quote from the Wikipedia page on kveik:

Kveik is a collective term for a family of strains of brewing yeast that has been used in Norwegian farmhouse brewing for generations. [..] No kveik has as yet been found outside of Norway.

Although kveik is a domesticated brewer's yeast it differs from most modern brewer's yeast in several ways:

* It can ferment at much higher temperatures without causing off-flavors. Ordinary brewer's yeast will usually produce off-flavors above 25 C, but kveik can go as high as 43 C without ill effects.

* It completes fermentation of the beer faster than other yeasts, and the beer can be drunk earlier with less time to mature.

* It can be dried and stored dry.

* It produces other aromas, often reminiscent of tropical fruits. Chemically it produces more fatty esters than ordinary yeast.

The Eiktyrne Kveik og Malt will go on sale in Norway on June 4 at NOK 653 for a 50 cl bottle (1753802).

Nose: A delightful maltiness greets the nose. Rich, creamy and aromatic. Soft spices and hints of orchard fruits. Cut grass and hints of green herbs.

Taste: Rich and creamy mouthfeel as well. White pepper, malt and a soft fruitiness. Hints of green herbs here as well.

Finish: Medium to short finish. A peppery richness that fades out to a finale of mint, apples and barley.

Comment: This is exciting!

Score 83/100

Sláinte!
- Thomas