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Spirit of hven distillery

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Hi all,

I have been silent reader for a while, intrigued, inspired and impressed by some of the topics and discussions being raised and ventilated. Now I realise that I probably will not be able to hold my views on some topics to myself much longer so I better introduce myself before doing so.

I am chemist by education, "Spirit consultant" by trade and have My own distillery. I have been working with the wine and spirits industry for about 20 years, on different levels, last 5-10 years mainly in the technical field of fragrance/scent chemistry and the applications in the industry that can result in better products at lower costs. I and my team implement all the newest technologies in our lab, to realise and confirm what the old master distillers knew 100 years ago by trial and error.

With all this and the knowledge that is held whithin the spirit industry, on all aspects involved in making that special bottle of magic, there are still aspects we have not explored or begun to understand, and that continues to intrigue me, and should make us humble...

Cheers to you all

Henric molin

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Your distillery is listed in the ADI data base. I assume Anja is your wife.

Welcome to the industry. Is your schnapps made from grain or fruit?

bill owens

president ADI

Dear Bill,

Yes, Anja is my wife. Hope you got the labels, and thanks a million again for the dedicated book.

Our winter and summer schnapps are both made from organic wheat. So is our aqua vitae, gin and vodka.

We also do whiskies from other grains, eau de vies from grapes, an apple brandy and a "rum" variety made from sugar beet.

Hope to attend one of your symposiums during the year to come.


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How does sugar beet Brandy taste? I was in Europe in the fall and tasted carrot brandy.

Any thing that ferments can be make into a spirit.

Happy Holidays.

Bill Owens

Dear Bill,

The way we do the sugar beet spirit, which we intend to be forgiven by calling "BeetRhum", it has a touch of agricole to it but with some more dark notes of tobacco and forrest berries. We pot distill it three times and intend to oak mature it for five years before release (another two to go).

On the subject of carrot, that can make in to real interesting and good spirits just look at Jorg and Lance, imagine what that carrot vodka will taste after wood maturation.

Again not all fermentable sugars as with alcohols are created equal, and some might need extra help.

Happy holidays back to you.

P.s. I hope you take the time to visit our operation next time in Europe d.s.

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