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In the 1990s, cultivators of champignon mushrooms were lodged in the mine. But when Polish competitors dropped their prices, there was no future for the Swedish champignons and it was at that time that our whisky came on the scene.Being cool, dark and damp, the mine met our requirements for a whisky warehouse. Moreover, we wanted the casks to be in a safe place. The old mine in Bodås was the perfect solution for our whisky ageing. Today, the casks age safe and sound 50 metres down in the whisky-scented drifts.