Bivrost Yggdrasil Single Malt Whisky

Volume: 0.5 litres | Alcohol content: 46% | Chill filtration: Yes | Colouring: No

Special Features:

Yggdrasil is the first core release in the Bivrost whisky range. Aurora Spirit combines Nordic barley with water from Elvejordvannet, which receives glacial meltwater from the Lyngen Alps, as well as lager and ale yeast. A long, complex fermentation is followed by distillation lasting an average of eight to ten hours, using two active plates in a copper pot-column still. The result is a fruity spirit.

For maturation lasting four to six years, Aurora Spirit combines Oloroso-seasoned casks with casks charred at the distillery. They are stored in the wooden Viking longhouse, where they experience Arctic temperature fluctuations and an annual mean temperature of 0.6 °C. The malt bill comprises Nordic pilsner malt from the Planet and Popino varieties and peated distilling malt at 55 ppm. In the whisky, the peat remains a subtle nuance alongside dried fruit and toasted wood.

In Norse mythology, Yggdrasil is the mighty ash tree at the centre of the cosmos, whose branches hold the nine worlds together. The packaging echoes this motif with inscriptions in the Younger Futhark. The cask composition brings together dried fruit, toasted wood and delicate smoke.

Tasting Notes:

• Nose: The nose unfolds with dried fruit, orange blossom and roasted nuts, with an echo of an old Spanish bodega. Campfire and a subtle peat note add depth.
• Palate: The whisky is complex and velvety on the palate. Toasted oak and caramelised mandarin combine with a subtle peat note.
• Finish: The finish is very long, oily and pleasant.

Distillery/Bottler:

Aurora Spirit Distillery near Lyngseidet produces and bottles Yggdrasil as an official Bivrost release. The distillery is located in Arctic Lyngen at 69 degrees north. Following an exploratory trip to eight Islay distilleries, planning for a combined distillery and visitor centre began in 2015; the site opened in summer 2016. For Yggdrasil, Aurora Spirit is responsible for the raw-material and fermentation concept as well as maturation in its own Viking longhouse.

Facts: