Finnish gin and vodkas have again grabbed medals.
Alcohols are ranked in the IWSC competition. Adobe Stock / AOP
The 2025 International Wine & Spirit Competition (IWSC) competition has been rewarded with strong alcoholic beverages today on Monday. The competition is said to be one of the world’s most respected alcoholic beverages.
Finnish alcohols also received gold medals. Kyrö Distillery, Arctic Blue Beverage and Lapland Vodka have been informed about their success.
Arctic Blue Beveragen Nightwish Gin won the gold medal. The drink was born in collaboration between the Nightwish band and the Arctic Blue Beverages.
– In the creation process, we trusted the band’s artistic instinct. Special thanks also belong to our Master Distiller Asko Ryynänensays Valtteri eromaArctic Blue Beverages CEO in the bulletin.
Nightwish Gin is inspired by the nature of North Karelia, which is an important part of Nightwish’s own story. Gin is spiced with hand -picked Arctic flavors such as rowan berries, spruce and chicory root.
Nightwish’s founder and composer Tuomas Holopainen states in the announcement that the band did not want to make just one celebrity liner among others.
– We approached this like making our albums: patiently, creatively and passionate to harmony.
Laplandia’s blueberry and lacquer toddas have also been awarded the highest possible Gold Outstanding Prize for IWSC. Both scored 98/100.
According to the release, genuine domestic berry seals are used in the manufacture of the products.
Kyrö Distillery also got double gold. It won gold in two categories. Gold came to Kyrö Napue Gin and Kyrö Peat Smoke.
– The victory of Kyrö Gin this year is a really big deal for us. Kyrö’s classic drink Napue G&T fills in this year’s 10th anniversary, so we have really many topics for the party, says Kyrö Distillery’s founders Mikko Koskinen in the bulletin.
Kyrö’s distiller Kalle Valkonen Tells in a news release from the Peat Smoke Runner whiskey:
– Domestic peat brings a smoky flavor profile and it works well with our rye full malt base. We use peat only to season the malt, so its consumption is a fraction of the peat compared to the process for drying.