Eve's Wine 101

Purity Breaks Top 10 Brands of Premium Priced Vodka in the United States

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ELLINGE CASTLE, Sweden /PRNewswire/ — Purity is now a top 10 super premium priced vodka brand in the United States based on 26-week Nielsen dollar sales.

Purity Connoisseur 51 Reserve Organic Vodka is made from natural ingredients, its prize-winning flavors come from the combination of organic barley and wheat, distilled slowly with low heat multiple times. The heart of Purity Connoisseur 51 Reserve is distilled 51 times to maximize flavor as well as smoothness. As a family- owned, craft, organic distillery we are so pleased when consumers and critics alike praise Purity for its quality versus more industrial producers.

PURITY is committed to making the best tasting, highest rated organic spirits in the world. Purity has earned hundreds of international awards in blind tasting as well as sustainability.

Purity Vodka is comprised of three award winning straight vodkas. In 2021 all Purity Vodka offerings earned a 93+ point rating and Purity Connoisseur 51 Organic Vodka took top honors with a 95-point rating. The highest rated Vodka the last 5 years by Wine Enthusiast Magazine.

PURITY is now available for purchase in store and online in more than 25 US States.

“To become a Top 10 Super Premium Vodka brand indicates we have earned the recommendation of expert retail and on-premise partners. It also means consumers are responding favorably to the Purity taste and quality promise,” says Purity Vodka Inc CEO Andy Kullhem.

Mathias Tönnesson, Master Blender at Purity Distillery says: “Our main ingredients, Swedish wheat, and malted barley, are carefully selected without any chemical cultivation or processing. We believe that by using organic ingredients it creates a much better tasting vodka, and of course, is better for the environment. We also value the quality of the water that we use and believe it’s crucial to the taste. Most brands use only distilled water, which removes any of the natural nuances, sediments, and flavors that help bring out the complexity of the vodka. At Purity, we use naturally soft Swedish water, and as a result, it blends with the other ingredients creating a complex, characterful, and truly unique spirit.”

Purity Connoisseur 51 Organic Vodka. Available in 750mL, 1.0L, and 1.75L For the true connoisseur, this is our most refined and exquisite vodka. Incredibly smooth and distinctive, our flagship spirit requires very little to enjoy all the nuance and flavor that the world’s finest vodka has to offer. When it’s this good, you don’t need anything but time to enjoy it.

Purity Signature 34 Organic Vodka. Available in 750mL, 1.0L, and 1.75L
Perfectly balanced, our signature edition has won more than 150 international awards and is recognized for its character, smoothness, and ability to be enjoyed neat or blended for unforgettable cocktails. Signature 34 Edition is our original vodka, with a decade spent refining the number of distillations required by our master distiller, Stefan Magnusson, to create this extraordinary spirit.

Purity Estate 17 Organic Vodka. Available in 750mL and 1.75L
Estate 17 Reserve is a versatile and full-bodied ultra-premium vodka and is the perfect partner for making unforgettable cocktails. The heart of the Vodka is distilled 17 times, it is smooth enough to enjoy neat but really shines when blended with other distinguished ingredients.

For more information, please visit www.puritydistillery.com

About Purity Distillery – the home to the world ́s best tasting Vodka & Gin  At the Swedish family-owned Purity Distillery we only have one motivation – to produce the best tasting spirits imaginable. It’s a simple statement to make but much harder to achieve. For the last decade, every decision is based on that one criterion. From choosing the best organic ingredients and mineral-rich soft natural water to spending years refining our unique distillation process. Every step matter, because the taste matters. That’s all that counts.

Brännland Cider awarded IWSCs inaugural ice cider trophy

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At IWSC:s inaugural international judging for cider produced as wine from 100% apple juice Brännland Cider won a number of medals, out of which five gold, in the class “Ice Cider – naturally cold produced”. The ice cider judged as the best in the entered field, taking home the class trophy, was Brännland Iscider Barrique 2013. The jury gave it 97 points and wrote:
”Aromatic and giving on the nose. The palate is elegant yet rich with fresh walnuts, spicy nutmeg and cinnamon wrapped around caramelised oranges and orange peel. This is so well balanced with great acidity. Complex example with depth and a long finish.”

Andreas Sundgren, founder, Brännland Cider,

“We made the decision a few years ago to stop competing but when we heard about the IWSC initiative this spring we felt the time had come for an exception. The IWSC puts its focus on judging rather than competition which strengthens an entire field of producers and they have, as the first organisation in Europe, split the ice cider class into two categories, differentiating between ice cider produced using natural cold and ice cider produced by other means, in line with the AOC in the country of origin. IWSC:s global position together with a strong jury made it impossible not to participate. We are honored and happy to have won these medals and to be a part of this historic initiative by the IWSC.”

Brännland Cider’s ice ciders are available in a number of international markets.
About Brännland Cider

Brännland Cider was founded a decade ago with the vision of creating a world class sweet wine using Swedish apples only and guided by the same principles as the greatest sweet wine producers around the world. In its ten years of existence the company has taken place in some of the world’s best restaurants to be served alongside legends like Yquem and Müller.

The company, situated on latitude 63 at par with Iceland, Greenland and Alaska, focuses entirely on ice cider, a sweet dessert wine born in the early 1990s in Quebec, Canada. The light warm summers and cold winters of the sub-arctic are ideally suited to produce ice cider. Parallel to developing European ice cider Brännland Cider are establishing the world’s northern most apple orchards.

The vision is a singular ice cider born out of singular and unique terroir. A truly Nordic terroir that can grow and develop for a century and beyond and rival the finest wine making regions in the world.

About the IWSC

  • With over 50 years of experience, the IWSC, or Club Oenologique as it was called back in 1969, was the first official wine and spirit competition.
  • The IWSC is proud to set the international benchmark for quality, standing out in the crowded world of drinks awards with hundreds of global experts.
  • IWSC judges consist of a mix of wine and spirit experts, such as leading sommeliers, Master of Wines and Master Sommeliers, and distillers from across the globe.
  • The IWSC is the go-to platform for having your wines or spirits tasted and reviewed by leading decision-makers from both the off- and on-trades, as well as by key influencers.
  • Whether you are looking for new distribution channels, local or global exposure, product benchmarking, greater brand awareness or simply expert feedback, the IWSC is there for you.
Brännland Cider produces ice cider using 100% Swedish apples for a national and international market. The company’s first vintage, an ice cider produced in the Swedish county of Västerbotten, not far from the arctic circle, using Swedish apples in adherence to the denomination set in the country of origin of ice cider, Canada, was released in 2012.

Sweden Creates the World’s Largest Open-Air Bar

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Following the success of the 2019 Edible Country campaign is the launch of Drinkable Country – the largest, open-air, world-class bar led by internationally acclaimed team at Tjoget, and other leading Swedish beverage experts. Starting June 15, visitors can book a seat at more than 16 tables located in some of Sweden’s most beautiful natural landscapes for a chance to enjoy a selection of drinks and DIY recipes reflecting the country’s 100-million-acre natural pantry.

New York, NY – The world’s largest, outdoor, socially distanced bar is opening this summer in Swedish nature. In 2019, Sweden launched The Edible Country, the world’s largest DIY gourmet restaurant, with recipes developed by Guide Michelin-awarded chefs. The concept, which until now, consisted only of food, is being expanded to include an incredible drinking experience. Drinkable Country features a combination of ready-made beverages that reflect local nature and produce alongside drinks that visitors can mix themselves with ingredients found in the surroundings based on recipes provided by Sweden’s foremost beverage experts. When booking a Drinkable Country experience, guests will have the opportunity to explore the area with local guides while collecting and mixing the ingredients, and then enjoy the various drinks.

Credits: Niklas Nyman/Visit Sweden

“The DIY recipes enable visitors to explore Swedish nature through world-class taste experiences,” says Jens Heed, Program Director Food Travel at Visit Sweden.”The country’s 100 million-acre pantry of fruit, berries, vegetables, and crystal-clear spring water is open to everyone.
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We call it the Drinkable Country – the world’s largest open-air bar.”

The recipes have been developed in collaboration with four different beverage experts, each of whom has been given the responsibility to represent different regions in Sweden. Rebecka Lithander represents southern Sweden. Lithander has experience from the two-Michelin-star restaurant Daniel Berlin, where she raised the non-alcohol drink packages to the same high level as the food. The tables on the west coast are represented by Bar Bruno, a local gem of a cocktail bar; while on the east coast, it is the world-famous bar Tjoget that will compose the drink menu. Emil Åreng, a nationally and internationally acclaimed bartender and author of the world’s best cocktail book in 2016, represents the northern part of Sweden.

“It is a thirst-quenching journey through Swedish nature that is a completely new and fascinating way to experience cocktails and to discover the country and its natural environment,” says Leo Lahti, Bar Manager at Tjoget.

In Sweden, nature is everyone’s playground. It’s a place to linger – as long as you do not disturb or destroy it – thanks to the unique Allemansrätt – Swedens’s “freedom to roam.” With the Drinkable Country, Sweden invites everyone to experience their close-to-nature lifestyle over world-class food and drink.

More information about the experience: visitsweden.com/drinkable-country/

Video: https://youtu.be/1u-c9YnGbho

The Beverage Experts

  • Southern Sweden: Rebecka Lithander is an acclaimed sommelier who now works at the locally praised restaurant Mutantur in Malmö. Before joining Mutantur she worked at the two-star Guide Michelin restaurant Daniel Berlin.
  • Western Sweden: Bar Bruno, a small cosy bar that serves innovative cocktails with a home-bar feel.
  • Eastern Sweden: For the past five years, Tjoget has been on the list of the World’s 50 Best Bars.
  • Northern Sweden: Emil Åreng with roots in Norrland was named Sweden’s best bartender in 2015 and has also won several international awards. Emil most recently came from Cardier Baren at the historic Grand Hôtel in Stockholm, where he was Creative Director. He is the author of the cocktail book Salongs i Norrland, which was named Best Cocktail Book in the World in 2016.

The Edible Country
‘The Edible Country’ is an initiative from Visit Sweden to highlight the natural and healthy pantry that Swedish nature has to offer. The menu suggestions of the do-it-yourself dining experiences are co-created with four of Sweden’s top chefs: Titti Qvarnström, Niklas Ekstedt, Anton Bjuhr and Jacob Holmström. The dishes are created with inspiration from Sweden’s varied landscape and shifting seasons. The over 20 tables are placed in Swedish Lapland, Stockholm Archipelago, the High Coast, Dalarna, Gävleborg, Sörmland, Värmland, Västsverige, Småland, Halland, Skåne and Gotland and you can find more information about the regions on our webpage. The initiative is an open invitation for everyone to experience the Swedish ‘close-to-nature’ lifestyle and take pleasure in the natural pantry that Sweden has to offer. Add-on services that will help you during your experience, for example, your very own personal guide or chef and a basket with the necessary ingredients to create the drinks or cook the recipes outdoors are available to book online.

About Visit Sweden
Visit Sweden is Sweden’s marketing company. Visit Sweden markets Sweden abroad as a destination to contribute to more jobs and economic growth. The company also provides and sells communication and knowledge services related to the hospitality industry, tourism, and travel. Foreign tourists spend approximately SEK 144 billion annually in Sweden and approximately 172,400 people are employed in the hospitality industry’s companies alone. Visit Sweden is owned by the Swedish state through the Ministry of Enterprise and Innovation.

Brännland Cider: The 2018 ice cider extraction has started

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The 2018 extraction of the 2017 harvest has started. In the last week outside temperatures have gone down into the 25-30 degrees below centigrade range. This is an unusual spike downwards for this time of year and it makes our job easier and harder.

15972710_1233910986689013_3321701435451704343_oEasier in that concentrations will remain high for longer when extracting.
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Harder because it’s cold and the cold further underlines the stickiness and the hard work involved. Each tank is tapped and tapped again for the naturally sweet apple juice and the temperatures makes for numb fingers.

2018 is also unusual because for the first year in our short history I’m not the guy with the main responsibility for getting this crucial part of the process done, Dave is.

David Biun came to us from the US (together with his wife Tegan) in September 2017 to assume the full time responsibility as cidery manager and cider maker and he’s now in charge of every step in the production process.

I keep fretting about whether my less than hands on involvement will be good or bad for the cider that comes out the other end. In my mind, the blood sweat and tears I and others have invested since the start is also an important part of the soul of the cider.

However, I know this to be superstition. A personal myth if you will. And my bad conscience is probably more down to my ego than real concern. Micro management is good when implemented at the right steps, to the right details. Me worrying, obsessing about potential problems though is likely not very constructive.

Sure, I’m out here checking on the work, keeping Dave company and discussing the over arching goals, but frankly, for the actual work right now he doesn’t need me here. And that probably plays into it as well. The feeling of not being as needed, not being as crucial (as I’ve previously have seen myself) takes some getting used to. Again, a fair bit of ego.

No, David working together with Markus, our consulting wine maker, will make the odds that we’ll produce an outstanding vintage much better simply because they both know the job much better than I can ever hope to.

Their combined experience and knowledge of the hands on cellar work and the processes that make a great wine or cider is something I, having learned the basics later in life, can never hope to achieve. I’m proud of having learned, but for the cider to reach new levels of balance, clarity and quality, I need to leave it to the professionals.

In 2016 and 2017 we worked with only three apple varieties, closely linked to Swedish history, and the 2016 turned out fine. Austere with high acidity in relation to residual sugar which presents a drier ice cider than previous years.

This year we decided to add back a few apples back into the mix like Cox Orange and Mutsu to give the ice cider some of the body and texture of those varieties.

2017 was the worst year in five decades for apple growing in Sweden, one of the main problems being a very cold and unpredictable spring with heavy frost and hail in the southern parts of the country. We were worried that the weird weather and strange season with a severely diminished harvest would show in the quality of the apples, the levels of sugar, the all round taste.

But no. From the juice coming out of the press in December now being concentrated you couldn’t tell. The acidity is high but so is the sugar and the balance is fresh and full with strong nose and body.

This year we’re also doubling up on production and when we say that to people their first question is whether that will adversely effect the quality of the cider. We see it the other way around. Producing higher volumes won’t make us more industrial in relation to our craft. It’s still all hands and fairly primitive machines and looking at what we’re producing in total this year and comparing it to even small boutique wineries and cideries in the world our volumes are still tiny.

Rather increasing volumes will improve quality. We get more fermentations to learn from and more material to choose from when blending the final cider. The 2017 vintage will likely up the ante for us, enabling us to pick only the best cider for our ice cider as well as increasing the body and quality of the Pernilla Perle.

And so, the start of the extraction heralds positive anticipation and a more focused view on how to achieve the best possible ice cider, each member of our team being able to concentrate on what he or she does best. And the cold weather also brings its upsides. The high pressure that allows for the cold also means clear skies and sunny days. The start of 2018 is looking good.

/Andreas Sundgren Graniti, Brännland Cider