Bivrost Yggdrasil 2025 Whisky | 500ML

Based in Arctic Norway, Bivrost lays claim to being the world's northernmost distillery, and here we have its annual release of Yggdrasil single malt whisky. Distilled between 2018 and 2021, at which time Bivrost was working with a local brewery (mashing is now in-house), this single malt is made with a variety of Pilsener Malt (Planet and Popino Nordic barley) as well as some heavily peated malt. Fermented with lager and old English ale yeasts and made with glacial meltwater, the whisky matured in oloroso-seasoned casks, and casks charred in-house by Bivrost, stored at arctic temperatures in the distillery's Viking longhouse!

Bivrost Yggdrasil 2025 Whisky | 500ML Tasting Notes

Nose: Dark notes of plum jam, citrus blossom, smoked nuts, herbaceous eucalyptus, and lemon drizzle cake.

Palate: Sweet, caramelised citrus, mellow oak char, and oily barley are backed by earthy black tea and wood smoke.

Finish: Gentle peat is cushioned by chewy milk chocolate raisins.

Distillery Information

The Aurora Spirit distillery, where Bivrost is made, is in Arctic Norway. It sits near the Lyngen Alps and under the Northern Lights. This unique location is perfect for whisky making. They use northern barley, local plants, and water from ancient glaciers. Bivrost spirits show their Arctic roots. Aurora Spirit's distillation process shows innovation and skill. They worked with Kothe coppersmiths to make a special still. This still can be a pot still, for some whiskies, or use parts of the column, for gin. For vodka, it uses all 15 plates and a five-meter tower for high-quality spirit. The water used is over 5,000 years old. It comes from the Lyngen Alps as glacial meltwater. This water is ideal for making and fermenting malt. It is low in calcium ions, so it needs no treatment before diluting the spirits. The distillery stores casks in NATO bunkers, close to the Arctic Sea. These bunkers were coastal forts in the Second World War. They have the right temperature and humidity for whisky to mature slowly. Here, the whisky concentrates the flavour. Because of the cold, the distillery uses smaller casks for faster ageing. They use various casks, including some from around the world.

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