Why it matters
The producer
Stockholms Bränneri is an urban distillery founded by Anna and Calle in 2016, which the company describes as Stockholm’s first craft distillery. Its defining bottle is Dry Gin: organic wheat spirit carries juniper, coriander, angelica root, lemon peel, heather, elderflower and rosemary, turning a city-made spirit into a distinctly botanical drink rather than a grape-wine proposition.
Anna and Calle’s interest in craft distilling began while they were living in Vancouver in 2015. Back in Stockholm, they developed the recipe that had been made for their marriage into the commercial Dry Gin. Its seven-botanical formula still links the personal starting point to the bottle: lemon peel and coriander lift the juniper, while rosemary, heather and elderflower take the aroma beyond a simple pine note.
Place and vineyards
Where the wines begin
The distillery stands on Södermalm in a former Jaguar workshop. This is not a vineyard address: Stockholm supplies the workshop setting, tap water used for dilution and a place to taste the range at Brännerian, while the raw materials lead outward to Swedish winter wheat, apples, berries, roots and dried spices.
No estate vineyards, grape varieties or soil profiles are documented here, so there is no slope or bedrock to translate into acidity or tannin. The physical site is instead the former workshop, where distillation and bottling bring wheat spirit and steeped botanicals into a clear Dry Gin with a dry, juniper-led profile.
In the cellar
Vineyards and cellar
For Dry Gin, the equivalent of cellar work begins with seven botanicals steeped in organic wheat spirit. The distillery keeps only the heart cut, then dilutes the spirit with Stockholm tap water and rests it for 24 hours before bottling. Removing the heads and tails narrows the distillate to its central run; the result is a 40% ABV gin built around juniper, citrus, herbs and floral notes rather than weight from oak or sweetness from sugar.
The vodka follows a different route, using only organic Swedish winter wheat from local farms. The aperitifs move further from neutral spirit: Röd begins with fortified organic Swedish apple cider, while Svart joins Swedish apple cider, Dry Gin, coffee, lemon, cacao, herbs and bitter components. Glögg replaces the usual wine base with pressed cherries and blackcurrants, so its sweetness carries dark fruit as well as Christmas spice.
Wines to know
The range in view
The range is best understood through base liquid and flavour direction. Dry Gin is the dry, botanical bottle; the winter-wheat vodka keeps the focus on Swedish grain. Aperitif Röd brings apple cider, rowanberry, orange peel, gentian and marsh-mallow into a sweet, spicy and bitter style, with 17.5 grams of sugar per 100 millilitres.
Aperitif Svart shifts toward coffee, cacao, lemon, juniper, apple, oak, cedar and herbs. Its rounded sweetness and light bitterness put it closer to a dark, coffee-led aperitif than to Röd’s berry-and-orange profile. The glögg is the seasonal fruit bottle: cherries, blackcurrants, cardamom, clove, cinnamon, bitter orange and ginger build a sweet, spiced pour with berry character. Apéro Aperitif adds lingonberry, rowanberry and a fresh citrus note.
A useful way in
A bottle to begin with
Start with Stockholms Aperitif Röd. It is fortified organic Swedish apple cider infused with rowanberries and roots, then shaped with orange peel, gentian and marsh-mallow. Apple and berry fruit fill the palate, orange brightens the aroma, and the sugar is held against bitter herbal notes rather than left as simple sweetness. It introduces the house through Swedish fruit and roots while showing how the distillery uses bitterness to give a sweet bottle a longer finish.