We make whisky in a country no one expects.
The Drin valley.
Northern Albania. Stone villages, slow rivers, a granite spine of mountains the Albanians call Bjeshkët e Nemuna — the Accursed. The valleys hold cold air longer than the sea, and the warehouses sit half-underground in old terraced foundations. The temperature swings less than the sky.
Barley, water, copper.
We malt our own barley in the valleys above Shkodër. We draw water from the Drin, fed by snowmelt from the Accursed range. Two copper pot stills, modest size, slow cuts. We take the heart narrow and leave the rest for the next run.
Kallmet finish.
We mature in ex-bourbon for the long years, then finish for six to eighteen months in casks that once held Kallmet — the indigenous red of the Drin valley, grown only here and across the river in Kosovo. It is the step that makes our whisky impossible to mistake for anything else.
Built for the European pour.
We ship across the EU from a bonded warehouse in Shkodër, with duty paid before dispatch. Adult signature on delivery, every box.
Bottles leave the distillery in finite, numbered batches. When a cask is gone, it’s gone — we don’t backfill, we don’t blend to consistency. The next batch will taste different. We think that’s the point.
Shop the current batch