From production on the kitchen table to manor distillery with several copper boilers, and cask-aged Whiskey in the attic.
Radius consists of our two founders, Kristian and Flemming, and landowner & apple enthusiast, August. And then of course the whole Oremandsgaard family. You can read more about them here.
It was not really the intention that the two colleagues Kristian and Flemming should buy a copper kettle – they where just going to have a look. But they were caught in moment and shook hands with Müller Sr. on the purchase of a 180 litre boiler – and that kind of deal you can not run from. But what about the rather expensive equipment that had now purchased? Where should it be installed? Who should operate it?
Those questions were asked several times on the car trip from Tiergarten. Since both Kristian and Flemming were a under little time preassure. Flemming was the Vice President of Ferrosan – and Kristian worked at the same place as Formulation Specialist on patent no. 25 – The solution was therefore to sleep less. And so did the two friends in the first years of Radius’ lifetime, where all gin was made late at night – and could easily be characterized as’ moonshine ‘.
It all started at home on Kristian’s kitchen table with laboratory equipment “borrowed” from the workplace. The result was a gin that tasted significantly better than expected. Especially the experiments with gin with added apple gave the correct balance. When the Copper boilers came home from Germany, Kristian and Flemming began to systematically explore the potentials. Our past experience from the pharmaceutical industry meant that we assessed each batch, understood as a recipe. And that is still how we know the difference between our many gins today.
With batch No. 18, we really hit something we felt had international weight. Holsteiner Cox, rose petals, fennel and lemon peel. We submitted it to the San Francisco World Spirits Competition. Two months later, the answer came. A silver medal. And then the project really took off. Suddenly it started to be a challenge to have day jobs when freight forwarders in and out of time had to either pick up or bring goods.
On September 18th 2018, the local newspaper ‘Sjællandske’ published an article stating that the new generation at Oremandsgaard wanted to make Calvados from the apple juice that had supplied Danish michelin restaurants with, for many years. That newspaper article was presented to Flemming and Kristian, by a colleague who knew about their late-night work. Kristian and Flemming contacted August – and it quickly became clear that the enthusiasm for apples, ingredients and spirits was shared. Together they agreed that August and Oremandsgaard should be part of Radius and vice versa. The old manor stable was re-decorated as the distillery’s future production and headquarter.
Good craftsmanship requires time and excellent ingredients. Our goal is to be able to taste all the ingredients that are on the label. In most common gins, there are often up to 40 ingredients, which means that most people find our ingredient lists atypical. They are basically not. We just use fewer ingredients and let the taste talk.
Several well-meaning souls have also explained to us that we need to make fewer products so that people know exactly what they are getting at Radius. To that we can only say it as it is: The day we only make the same standard products day in and day out, we must close the shop. What keeps os gong is to try new ingredients and develop new flavors, so that you can always experience something new and exciting with us.
Our move to Oremandsgaard led to a natural ambition to make whiskey. The estate was built on a fortune from trade in barley for malt back in the 19th century. And all ingredients are at hand. The water for the whiskey comes from our own spring, and we plant and harvest the barley ourselves. On the estate, there is also salty reed peat out in the outer marshes. This we smoke over the apple chips that come out of the pruning of the apple trees every year.
The story of Radius has just begun. We have many projects in sight. We´ve just opened the whiskey chapter, and the development of our spirits is ever moving. Follow us along the journey, we hope to see you at Oremandsgaard soon.
– August, Kristian and Flemming