Myken Island lies off the Norwegian coast above the Arctic Circle, making it the northern-most whisky distillery in the world (for now). Roar Larsen and his colleagues have now bottled their first three-year-old single malt whisky matured in an ex-Bourbon barrel.

The nose is aromatic and fruity with notes of fresh peaches, green apples, dried flowers, freshly-cut grass and a hint of linseed oil with a slight feintiness. The taste is tart and lemony with a good balance of lemon pepper and allspice, along with vanilla and dried flowers. The finish is medium-length and slightly tart with a touch of citrus. (March, 2018)