Visiting Kringler Gårdsdestilleri: Norway’s newest whisky distillery
Proud distillery manager Hans Kringler Opsahl before the spirit still. (Photo: Whisky Saga)
The vision for Kringler Gårdsdestilleri began when Hans Kringler Opsahl completed his brewing and distilling education at Heriot-Watt University in Scotland. With a strong foundation in the craft, he partnered with the Scottish consultancy Allen Associates to design the distillery, which was then manufactured by Forsyths, Scotland’s leading supplier of distillery equipment.
After years of groundwork - digging, construction, assembly, and welding - Kringler Gårdsdestilleri was ready for production in August 2024, starting off with gin production.
The fermentation tank was installed in November 2024, and the first test runs of whisky new make began just before Christmas of last year.
The Man Behind the Distillery
Hans Kringler Opsahl is both distillery manager and CEO of Kringler. He holds a master’s degree in whisky and distilling from Edinburgh, Scotland, and worked for several years at the renowned British gin distillery Sipsmith. His time there provided invaluable insights into both distillation techniques and the complexities of botanicals, refining his understanding of flavor development. At Kringler, he dedicates extensive time to recipe development and testing, ensuring each product meets his high standards for balance and taste.
A True Farm-to-Glass Approach
Kringler Gårdsdestilleri is a fully family-owned operation, supported by Innovation Norway. The farm grows its own grain, laying the groundwork for a truly grain-to-glass philosophy. Looking ahead, there are plans to malt their own barley in-house for whisky production, further enhancing control over flavor and quality.
Whisky Production Details
The whole setup. Note that the keyboard is not a permanent fixture. (Photo Whisky Saga)
From the pictures you can see that they are setup with a wash still and a spirit still, then the whisky newmake go straight to worm tubs, through the wall on the right behind the spirit still. The rectifiers on the far right are used for gin and vodka production.
Here are a few nerdy facts about the production:
Fermentation: 92-hour fermentations create a wash at 7-8% ABV.
Wash Still: 1,500 liters charged, distilled to ~25% ABV.
Spirit Still: 1,000 liters charged, distilled to ~70% ABV.
Heart Cut: Approximately 180-200 liters per run.
Annual Whisky Production Target: 10,000 liters.
The team at Kringler is aiming for a whisky style that is waxy, meaty, and fruity, reminiscent of the characterful Clynelish.
Every inch of space is use. Look towards the ceiling, the clearing is minimal. (Photo: Whisky Saga)
The whisky new make escapes through the wall in the back, out to the worm tub. (Photo: Whisky Saga)
The wash still (Photo: Whisky Saga)
They even have a spirit safe installed (Photo: Whisky Saga)
The worm tub, and the stills, seen from outside (Photo: Whisky Saga)
Looking to the Future
With its unique combination of Scottish expertise, Norwegian craftsmanship, and farm-to-glass sustainability, Kringler Gårdsdestilleri is set to make a name for itself in the world of whisky. As their spirit matures, whisky lovers will be eagerly waiting to see how this new distillery shapes Norway’s whisky landscape.
Stay tuned for updates as Kringler’s journey unfolds!
Your truly (on the left) and Hans Kringler Opsahl (on the right). Photo (Whisky Saga)
Slàinte!
- Thomas
