“My method is to first visualize the flavour – and then proceed with the practical bit,” says Stig Bareksten. “To me it’s all about taking an abstract path toward your goal; thinking differently. My gin may well be traditional, but it’s certainly made in an untraditional way.”
Stig found a recipe from the middle of the 1800s in a book and started working with it. After a while, he created what we call the base line of Bareksten’s gin. It was probably more traditional than most of what is normally classified as traditional. It turned into an authentic, old-fashioned gin. A fantastic starting point.
It took almost five years developing OSS’ first product before launching it, and it enabled OSS to work with its DNA over time. At least 250 distillations were carried out before Bareksten Gin was found, and Stig finally dared to put his name on the bottles.
OSS continuously try to develop new products, to discover new techniques, and to do things differently; at the same time, try to work in a sustainably. Extreme amounts of lemon, orange and lime peel are being used for different products, and OSS try to make something useful from the leftover fruit. The idea's to gradually be able to use everything, and to test resources that at the outset are not so obvious.
Luckily, there are a lot of "offcut" subsidy schemes for people who produce potato spirits; schemes that award farmers not to throw away offcuts. You're actually paid to develop potato spirits, something we depend on in this country in order to keep costs at a bearable level. And, in order to make use of our rich natural resources.