Myken Distillery started production in 2014, and is situated on a small island called Myken, with only 13 inhabitants - 7 of whom work at the distillery. It has been called «the most remote distillery in the world», both because it is always a long journey to get there, and because the island is often cut off from the mainland for 2-3 weeks at a time, when the weather doesn’t allow the ferry to make the journey safely. The production is focussed on single malt whisky «the Norwegian way», with as much slow-growing Norwegian barley as possible. Apart from malting, everything is done in Myken, including maturation and bottling. Distillation is very slow, over live flames in old-fashioned copper pot stills. All the water which is used in the production comes almost straight from the Arctic sea - desalinated sea water is the only reliable source of fresh water in the island. Maturation takes place in a purpose-built warehouse - the Whisky Cathedral - which is uninsulated, and allows the stored spirits to experience all the highs and lows of the weather fluctuations, increasing the interaction between wood and whisky. The Angel’s share is replaced by the salty, maritime air that governs all life in these islands, especially when the winter storms pound the shores. The whisky has already garnered much praise and medals internationally, and the distillery was hailed as «Craft Producer of the Year 2025» for «the rest of the world» category.