To produce a good quality raw whisky is vital, and to us this is the secret behind the finished product, explains Pär Caldenby, founder of Smögen Whisky. With an annual production of at least 10,000 litres of raw whisky, and after recently bottling his products, Pär Caldenby has put Smögen Whisky on the map.
The much anticipated lobster season starts on the first Monday after the 20th of September each year, this year it falls on Monday the 23rd, and keeps going until the end of April. On Monday, at the crack of dawn, the piers will be crowded as all lobster enthusiasts get ready for what is about to come. At 7 am sharp, the west coats’s waters will be full of eager fishermen and locals alike seeking the so-called ‘Black Gold’ from the depths of the deep blue waters. In West Sweden, the lobsters grow slowly in the cold and salty water, giving it a characteristic and succulent taste.