A new era for Sweden’s most iconic aquavit

Jonas Odland began his career at Vin & Sprit as a microbiologist in the laboratory of the V&S Stockholm plant, where every wine and spirit sold in Sweden was quality-assured. He soon joined the tasting panel working with quality assessment of, among others, Absolut Vodka. His exceptional sense of taste and smell became his springboard into product development.

“We did tests where you had to identify different aromas and components. I aced that test,” he laughs.

Over the following decades he became one of Sweden’s and the world’s foremost experts on spiced spirits and aquavit – developing products, leading tastings and trainings, and becoming a widely recognized ambassador for Swedish aquavit culture. He has also been a driving force in restoring traditional craftsmanship to Swedish aquavit production; since 2017 the spice distillation takes place in Anora’s O.P. Anderson distillery in Matfors outside Sundsvall, using copper stills.

“Spiced spirit is really the only spirit made to go with food. I usually say it becomes 1+1=3. Many still think snaps should be ice-cold and downed in one but then you’ve missed the point. Sip it together with the food. That’s when you discover how the flavours interact.”

A new generation takes over

Malin Brogarth was just 23 when she launched her first vodka, Edmans Vodka, through the family’s Gnesta Bränneri in 2009. She ran the distillery until 2017, when it was acquired by Gripsholm Distillery, where she continued as quality manager and master blender – building deep experience in recipe development, production, quality work and distillation.

She and Jonas first met at Spritakademin in 2012, and in 2020 she joined Anora as Jonas’s apprentice and product developer, with a clear plan to one day take over the baton. Alongside six intensive years of learning from Jonas, she studied natural sciences and trained as a sommelier.

“Jonas has always been my idol in this industry,” she says. “The most important thing I take with me is not to be in too much of a hurry. What we do today should still work in 50, 100 or 300 years.”

She describes the profession as “about 50 percent technique and 50 percent feeling” and is committed to real spices and traditional methods while helping the category evolve towards milder flavours and lower alcohol strengths.

“I hope I can help carry this category into the next generation. You rarely drink aquavit alone. It almost always exists in a social context.”

A handover made with confidence

“She shouldn’t feel she has to fill my shoes – she really doesn’t need to become a copy of me,” says Jonas.

“Malin has run her own distillery, and we have worked together for six years. She has incredibly many qualities that make her perfect for this role. I am convinced she will do a fantastic job.”

With her own distilling background, formal sensory and sommelier training and years of apprenticeship under one of the world’s leading aquavit experts, Malin steps into the role as one of the youngest people ever to hold it – and the future of O.P. Anderson looks exceptionally bright.