The barley we are using is 6 rows “Heder” and “Brage”. These variations can withstand the harsh and cold climate up in the Arctic. Especially the strength of the straw is important.

The yield of the arctic crop is very low. Actually less than half of “normal barley” produced further south. However, the taste of the New Make is really different than any other new make. The final Whisky will be a very different one.