Swedish whisky maker eyes stock market listing
Published: 31 Jan 11 16:10 CET | Print version
Online: http://www.thelocal.se/31752/20110131/
Sweden's Mackmyra Svensk Whisky has announced its plans to list on the stock market later this year, adding that it is now looking for a CFO to help accomplish the task.
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The company produced Sweden's first malt whisky 13 years ago in Valbo about 10 kilometres southwest of Gävle in eastern Sweden.
The company was established in 1999 and now produces the equivalent of 600,000 flasks of whisky each year.
The first years were devoted to small batches and many experiments to find the perfect Swedish malt whisky. By 2001, the brand had perfected two recipes: one elegant and fruity, the other with a distinctively Swedish smokiness.
Both are sold in Systembolaget, as well as duty-free shops and selected overseas markets.
"With the new distillery in operation, we will more than triple our production capacity, which is needed to launch our products outside the Nordic countries," said Dandanell
"In parallel, we have begun work on a project to finance the operation and construction of maturity stock volumes as needed."
Mackmyra currently offers innovative whiskey experiences through its award-winning Brukswhisky, the intimate Gravity Cask and its adventurous Mackmyra Whisky Tastings.
These take place at Fjäderholmarna off the coast of Nacka and Djurgården in Stockholm, Gävle, Gothenburg, Häckeberga Slott in Lund in southern Sweden, Karlstad in central Sweden, Högbo near Sandviken and Smögen in western Sweden, as well as the Valbo distillery.
In the coming years, the company will also offer its whiskys and whisky experiences outside the Nordic region.
"As part of our continued growth, we are also creating a dedicated role for Sweden's first whiskey CFO," said Dandarell.
The company had sales of about 100 million kronor ($15.44 million) last year and 45 employees, according to newspaper Dagens Industri on Monday.
The goal is to triple whiskey production and Dandarell hopes to raise several dozen million kronor from the offering, the report said.
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If they do manage to float the company, I for one would never buy any shares
There is no reason in the world why scottish whisky should be better then whisky from other places (apart from the experience and craftmenship, but you can hire someone for that part). It is just some grain or barley and some water.
Of course you can find many scottish whiskies that are better (there are about 1000 times as many distilleries) but there will be many worse.
We are talking about the water of life, much more important than wine.
You clearly know nothing about the nectar.The character, nose and taste of a single malt depends on the barley, the water, the still, the barrel and the way and length of time it is matured. The minimum laying down time of a malt in Scotland is 8 years and any decent distillery would never consent to selling anything less than 10 years. Macmyra whisky is sold without any age.
For the same price as the 'best' Mackmyra of no age I can get a Highland Park 15yr, a Cragganmore distillers edition of 1997 or a Tomatin 25 year old. all of which are superb.
The minimum laying down time of a malt in Scotland is actually 3 years, not 8.
quote..depends. on the barley, the water, the still, the barrel and the way and length of time it is matured unquote
Exactly...so nothing like wine....anyone could make it anywhere. Just depends on how experienced you are in the process.
Why can you make whisky or whiskey in the US, Ireland, Scotland, Canada and Japan but not in Sweden?
If macmyra is sold without age it doesn't mean it hasn't been aged by the way.
Anyway, I can agree on the fact that price/quality for Macmyra is probably not (yet) as high as you can get somewhere else but people calling it disgusting are just being silly.
Have you ever found a Single Malt less than 8 years old?. It might be legal to sell a 3 year old malt but in practice you will never find a half decent distillery that sells anything younger than 8 years. My Great Grandfather and my Grandfather where distillers of fine whisky in Scotland and it runs in the blood
Some friends and I, bought a cask of Springbank in 2000 and they refused to bottle it before it had been laid for 10 years. The longer it ages, the smoother it gets
We now have 375 bottles of the golden nectar.
@eppie the proof of the pudding is in the eating. Have you tried Macmyra?
There are some good Whisky and Whiskey made in a number of countries Sweden is currently just not one of them. Mackmyra is trying to rush a process that takes many many years to perfect and ends up selling a poor spirit at an expensive price just in order to keep going. The attempt to float the company is evidence of the need for capital to keep the company going until they have a product that is really sell-able.
"..so nothing like wine..." Got to disagree with you there. Following along your line of thinking about making whisky, you can certainly make wine in the same way. Just take a bit of land, some grapevines and hire someone in to do the rest. If you don't believe me, come down to Skåne and I can show you.
Lagavulin kicks Mackmyras ass.
The quality of the wine depends first on the soil and weather conditions, and second on the skills of the winemaker.
The quality of whisky depends for 95 % on the skills of the producer and the type of oak barrels....because the main ingredient besides water is plain old grain or barley.
The wine in Skåne is by the way not even real wine because it is not made with grapes from the vitus vinifera species.
Saying good wine can't be made in Sweden is a scientifically backed-up statement, saying good whisky can't be made in Sweden is based on prejuidice and gut feeling.
Again, I know that there are many many scottish whiskies better then MAcmyra but there are also many worse....further comparing it to Irish and US stuff is a different thing.
apart from the skill of the distiller is also the quality of the water and the Barley.
The smokiness of an Islay comes from the water and the the peat. each distillery uses its own source of spring water - my Springbank is made using the water from the local spring where the distillery is located - Hence the name. putting more than a teaspoon of tap water into a glass of single malt will radically alter the experience.
The choice and quality of the malting barley for a single malt is critical, not any old barley will do. I have been through the rigours of selling barley to Johnny Walker and their demands are tough. The choice of which kind of wine barrel to use also gives the whisky its unique flavour, sherry port or even old bourbon barrels are used to impart the right kind of colour, nose and taste.
Now to sample the bottle of Highland Park 18 I bought in Tenerife duty free
"A really classy malt should reek of acetone." Why?
@Rick Methven
"The choice of which kind of wine barrel to use also gives the whisky its unique flavour, sherry port or even old bourbon barrels are used to impart the right kind of colour, nose and taste."
I've been working my way through the different flavors imparted by these barrels in sampling Tyrconnell. That's $30 vs. $85 USD - and concluding that while I may have champagne money, I have beer tastebuds. :^)
If that's the case, then I should save the champagne money for a Porche and drink Beer
I have a question: I always thought that Scotch, made in Scotland, was the only drink that could be called "whisky". Everything else was "whiskey". Has that changed? Are the terms interchangeable now?
Awrrabest
The Gaelic "usquebaugh", meaning "Water of Life", phonetically became "usky" and then "whisky" in English.Nowadays it is known as Scotch Whisky, Scotch or Whisky as opposed to the Irish or American whiskey.
The Canadians ( maybe because there is a lot of Scots there), use the Scottish format ( no e) as do the Japanese for some unknown reason when you consider that the first release of Yakimora whisky had a dead snake in the bottle.
Hej maybe Mackmyra would do a roaring trade if they managed to stuff a moose in the bottle: LOL
You've reminded me, must dig out my Talisker at the weekend and have a dram. A wee one.