It starts with the choice of locally grown, organic wheat – grown by the Weidman family on fields in Sörmland where the soil is allowed to rest and diversity to flourish. If you got a bottle of our sought-after batch 1, it was made with a more modern variety of winter wheat. From batch 2 to 5 we have used a heritage variety of spring wheat, which roots deeply and has a higher protein content. Mashing breaks the more complex starch chains down into more accessible sugars. Once the mash has formed, it is left to ferment at its own pace, a natural process in which the soul of the raw ingredient begins to emerge.
When fermentation has produced a high enough alcohol content, the mash is distilled for the first time in a 21-stage column made entirely of copper – a careful purification in which the liquid is slowly refined towards an ever higher strength that brings out its clean, soft notes. The spirit then goes through another 21 distillation stages – time-consuming craftsmanship that creates an unusually clear and smooth base of over 96% alcohol.
When the spirit has reached perfection, we dilute it with Swedish spring water, rich in minerals and with a freshness only our climate can give. Then our selected local botanicals are carefully added – a blend of tradition and innovation, where every herb, berry and seed has its place and purpose.
The botanicals then steep in the spirit at a raised temperature, so-called maceration, so that the aromas slowly weave together into a harmonious whole. Finally comes the 43rd distillation – the last refinement, where aroma, taste and feel meet and the vodka is transformed into an entirely hand-crafted gin. After the final distillation only the strength is adjusted, with spring water, so the whole process has followed the classic definition required to be called a “London Dry Gin”. Bråhovda Gin is a tribute to Swedish nature, patience and craft.
