The taste of Smögen
CAN YOU CAPTURE THE GLITTERING TASTE OF MILKY SEAS IN A BOTTLE? OR THE SALT SENSE OF A FROZEN CLIFF? IS IT POSSIBLE TO BOTTLE THE TICKLING AROMA OF YELLOW SUN MIST OVER THE ICE CRACKS AT THE SEASHORE? OR THE WHIRLING TOUCH OF STORM-WHIPPED SEAS?
WE BELIEVE IT IS.
Stories from Smögen told in flavors instead of words.
Chapter by chapter. Season for season.
chapter 01 soldimma
Soldimma is chapter 01 in a series of gin crafts that make an impact in Smögen’s annual measurements with nature. Soldimma is round and balanced with a clear taste of juniper and citrus. In the next taste wave, you feel a sensation of flowers and a certain spiciness. Soldimma is perfect in a G&T or a classic Dry Martini.
chapter 02 Mareld
In our interpretation, the taste of Mareld has a round character of late summer. The aroma of heather and a hint of citrus interacts with juniper and is enhanced by the color of butterfly pea flowers. In the same way that the milky seas (in swedish called mareld) creates the most magical color shifts in the water, our late summer interpretation is blue like the sea but gives a mauve-pink hue when the gin is mixed. The taste is both fresh and sharp at the same time.
chapter 03 sjörök
Sjörök is a barren and wintry story about a weather phenomenon that more than reflects our gin. Sjörök is a meeting between warm water and cold air, where the resulting milky mist rises high above the water’s surface. The taste of Sjörök is a meeting between hot and cold. The distinct juniper flavor is carried forward by the alcohol strength, while the spiciness and soft herbaceousness ensure that it is bold rather than cloying.
A TEST OF POWERS.
A SEA OF DIFFERENT SPICES ARE USED IN GIN, BUT WE CLAIM THAT WHAT MAKES SMUGHA UNIQUE IS SMÖGENS ANNUAL MEASUREMENTS OF POWER WTH WITH NATURE. THE DANCE OF THE COMPASS ROSE WITH THE SEASONS. THE CLIFFS. THE WELL KNOWN WOODEN BRIDGE. THE DEEP FURNISHES IN THE FISHERMAN’S FACE, LIKE A CHART OF THE SECRETS OF THE SEA. ALL ARE IMPORTANT INGREDIENTS IN OUR GIN – BEYOND JUNIPER, CORIANDER AND CITRUS. NOT ADDED TO POSE, BUT TO BE THE VESSEL FROM WHICH THE DRINK HAS SPENT.
The Negroni is a classic drink dating back to the early 20th century. The drink is suitable with its slightly bitter taste, perfect as an apertif. This recipe is the traditional basic recipe with equal parts of each ingredient which is a good starting point. We are happy to encourage you to test yourself to find the proportions that you like best.
A handful of ice
2 cl Soldimma
2 cl Campari
2 cl Sweet, red Vermout
Dry martini is an aperitif that is made with dry gin and it is therefore important to choose your gin carefully so that the Dry martini is perfect. How much vermouth the drink should contain is debated, but very little is a good benchmark. Remember that the drink must be stirred with a lot of ice.
A lot of ice
5 cl Sjörök or Soldimma
1 cl törr Vermout, white
A green olive to garnish
Mareld gin sour
5 cl Mareld
2 cl freshly squeezed lemon juice
2 cl blueberry liqueur
1 egg white
Pour all ingredients (minus the ice) into a shaker and shake dry (without ice to achieve a creaminess). Then shake hard with ice for about 10 seconds. Double strain into a nice glass and garnish as you wish.
handcrafted GIn from Smögen.
The name Smögen probably originates from the so-called “Smyghålet”, the narrow channel at the innermost point of Smögen’s harbour. In Old Swedish it is called smugha. A worthy name for a distillery.
/Lars Stranne, 10th generation resident of Smögen