Our Story
Revival of a coastal community
The unique spirit of Myken
32 kilometers off the coast of Northern Norway. A secluded island hidden beyond the horizon. 13 people live here, all year round. Welcome to the world’s most remote distillery.
All production, storage, and bottling takes place in Myken. Committed to one true passion: to create a living community all year round.
Inspired by the wild elements of the Arctic Ocean and the small vibrant society, Myken Distillery was founded in 2014 by Roar Larsen and Trude Tokle as they were stranded by weather on a sailing trip along the coast. Asking themselves an important question: How can we revive a forsaken island drifting off into history books and create a future for new generations at sea?
Myken is more than just the remote location; it is a vibrant community despite the few permanent residents. Only 13 people live here all year round. The island's isolated position, far out in the Arctic Ocean, makes Myken a place where the forces of nature are always present. Wild winter storms and the everlasting midsummer light are not just a backdrop for life on Myken, but also shapes the character of the people who live there and, not least, the whisky. These extreme Arctic conditions – the air saturated with salt, the fluctuating temperatures, and the constant presence of the sea – affect the maturation process in the barrels and give Myken whisky its unique flavour profile.
The old fishing village of Myken withered in the 80-90s. Traditional fishing moved towards land, the island that once was considered a central hub along the shipping routes when the sea was our lands main road, laid bare of people and drive. As many islands along the coast, threatened to slumber into summer holiday destinations, Myken was on the verge of slipping off the horizon.
The idea of the distillery came drifting in with the sea mist. The wild winds and the Arctic elements, proven ideal to mature whisky. The old fishing halls sprung to life with copper stills. The islands source of water, desalinated seawater, runs through our stills and into our casks.
The early years of production were sparse. 12 co-founders and islanders alternated shifts to mesh, to keep watch of the spirit slowly run through the copper and keenly filling casks. Entrusting this wild idea of making whisky far out at sea, to bloom into a perpetual venture to keep the island afloat.
The founders Trude Tokle and Roar Larsen
Wild winter sea
From the first casks being filled in 2015, the island community has come together to bring life and vigour back into these far flung skerries. The historic lighthouse just across the sound does not only keep sailors safe from treatcherous waters, but has been restored to host adventurous travellers from all over the world. Thriving restaurants by renowned chefs keeps us on the map and the abandoned houses from the 90's has been renovated to beautiful summer residents. The keen spirit and resilience of the islanders spurs creativity and innovation like few other places, and has created a tourist destination no visitor will leave unaffected.
As production and activity increased for each year, the need for more storage beyond the old fishing halls emerged – and the Whisky Cathedral came to be. An architectural stunning warehouse, storing 2500 casks where our whisky matures by the influence of our weathered isles. Uninsulated, the whisky age with the seasons. Through dark winter months with the northern lights flickering over the skies to the bright everlasting summer nights.
The Whisky Cathedral