THE KANON OATH:
THE PUREST SPIRIT
Founded alongside a renowned cannon foundry in 1580, the Gripsholm distillery became a royal distillery under King Gustaf III in 1775. Today, it’s one of the oldest and most sustainable distilleries in the world. From wheat to bottle, Kanon’s entire production takes place inside a three-mile radius, the distillery is run on wind and water power and even our by-products are recycled into bio-fuel. Our unique single-run distillation uses organic wheat grown by local farmers, and pristine spring water from our own well. And nothing else, ever. Kanon has a light, sweet flavor, and a finish so smooth you can sip it.
DONE ONCE. DONE RIGHT.
Kanon is distilled once for the best taste and no burn.
What We Do
We start by taking locally grown, USDA certified organic wheat which is grown without the use of pesticides or chemical fertilizers.
The wheat is then mixed with
water and then we add organic liquefying and saccharification
enzymes that turn this
starchy mix into sugars.
Then we add yeast, heat it all up to just the right temperature to eat away the sugars, and start producing alcohol. We have a constant control of PH-value, temperature, sugar content etc. to make sure that the yeast does not get infected and that all sugars are turned in to alcohols.
Our state of the art distillation columns have over 120 levels of separations to ensure that the heart of the distillate that we bottle is completely free of impurities. The unique single distillation process keeps all the natural flavors of the wheat and removes everything that doesn’t naturally share the qualities of the product.All other residues are removed and turned in to biogas and re-used in other industries.
The ethanol is then checked for quality in our gas chromatograph before sent to bottling. There it is mixed with natural spring water that has had all salts removed with reverse osmosis and bottled on a completely recyclable
AT KANON, WE TAKE PRIDE IN THE EFFICIENT AND ENVIROMENTALLY
FRIENDLY PROCESS WE’ VE CREATED TO BRING YOU THE BEST
TASTING VODKA IN THE WORLD.
Everything we put into Kanon is locally grown, from the organic wheat we start out with down to the water we source from our private well close to the distillery. We start by heating up a mix of the two and add liquefiying and saccharification enzymes that turn this starchy mix into sugars. Then we add yeast, heat it all up to just the right temperature to eat away the sugars, and start producing alcohol. What we end up with is a batch of a little bit of everything : proteins, ethanol, methanol, propanol, and isobutanol and a lot of other “nols” with names too hard to pronounce even for us, all in the process of finding the Holy Grail of vodka: Ethanol. Once we’ve got that, all that other stuff ? Well, you don’t want any of it in your vodka. Tasty they are not. In fact, they’re just a recipe for a very nasty hangover, which is why we distill the bad stuff away in four different columns leaving only the best.
The distillation process at Gripsholm Distillery is a completely unique mixture of modern technology and traditional column distillation. Kanon Organic Vodka is distilled once in our unique continuous process, which keeps the natural flavor of the wheat and creates a completely pure vodka, without the need for multiple distillation and charcoal filtration.
Other brands keep distilling their product over and over, including the heads and tails, because their products aren’t pure enough after the first distillation. This means they have to re-distill and use charcoal filtration to remove the impurities we eliminate after a single distillation of Kanon. We only bottle our first run and our heart is all we will ever put into every Kanon bottle or expect you to drink.
Before any product can leave the distillery the quality is ensured by testing it in our gas-chromatograph. There we are able to detect impurities of extremely low levels, should they occur, so we can ensure that every single bottle of Kanon is free from any impurities, such as methanol, propanol and isobutanol which give many vodkas their harsh burn.