The Distillery
Distillation for dummies
Distillation is the process of separating different substances in a liquid. In spirits production, the goal is to concentrate alcohol, keep ethanol and flavour-carrying esters, reduce water, and remove unwanted compounds.
Traditionally, distillation was carried out in classic pot stills. In the early 19th century, however, a key development emerged: the introduction of the retorts. The retort is a separate chamber where vapour from the still comes into contact with liquid, heating it until it boils again. This allows the distillate to be further concentrated within a single run.
When two retorts are used in a row to form a double retort pot still, it provides greater control and creates a more complex spirit. This is why double retorts are mainly used where character matters most. Many classic Caribbean rum distilleries still rely on them to produce rum with strong character on a large scale.
Europe’s largest double retort, in a small country with big ambitions
With its imposing 6,000-litre capacity, Akila, the Spirit of Stobirk, rises within the distillery. Standing 6.3 metres tall and 8 metres wide, she is the largest double retort pot still in Europe.
It was built by the well-known Arnold Holstein and custom made just for us.
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Our Swedish rum production
Rum has been distilled for centuries, but why do products differ so much between producers?
Simply put, every still is unique. Our still Akila is made entirely of copper, which makes a big difference at a 6,000-litre scale.
Another key factor in flavor is climate, which affects fermentation, water composition, and storage temperatures. Our Mälaren water, mixed with molasses and shaped by the Swedish seasons, gives us a flavor profile unlike that of a Caribbean distillery.
That’s why we call it classic rum, made the Swedish way.