High Coast 63 Swedish Single Malt Whisky

High Coast 63 Swedish Single Malt Whisky is a 63% ABV (126 proof) cask-strength whisky in a 750mL bottle — a limited experimental release from one of the world's northernmost distilleries, built entirely around the number 63: peat at 63ppm, fermentation for 63 hours, 63 months in 63-liter casks, at the 63rd parallel, bottled at 63% ABV with no chill filtration and no added color, available to order online at Del Mesa Liquor, San Diego, CA.

• ABV: 63% (126 proof), cask strength, non-chill filtered, natural color
• Size: 750mL (US; 700mL in EU markets)
• Age: NAS — 63 months (~5¼ years) in first-fill 63L bourbon casks (re-coopered from 200L barrels by a Swedish cooper born in 1963)
• Style: peated to 63ppm; matured in Warehouse No. 3, where the 63rd parallel passes through the distillery, 63 decimeters above the warehouse floor
• Origin: High Coast Distillery, Bjärtrå, Ångermanland, Sweden (63°N) — began production 2010 as Box Destilleri; created by distillery manager Roger Melander
• Award: Best Swedish Single Malt, 2021 World Whiskies Awards (63 Batch 3)

The Number 63, Bottled

High Coast Distillery sits in a former box-factory power plant on the Ångermanälven river in northern Sweden, where the Nordic climate drives intense wood interaction. The "63" project is the distillery's love letter to its own coordinates: the 63rd parallel runs through the warehouse, so they peated the malt to 63ppm, fermented 63 hours, matured 63 months in 63-liter first-fill bourbon casks (re-coopered from 200-liter barrels by a Swedish cooper born in 1963), and bottled it at 63% ABV. It's a gimmick that happens to be a serious whisky — deep peat smoke wrapped around toffee, baked apple, red cherry, black pepper, and dried citrus. Explore our High Coast range, browse Swedish and other world whiskies, or compare the sherry-matured Berg.

Tasting Notes

Deep peat smoke on the nose with toffee, caramel, baked apple, and red cherry. The palate brings black pepper, coriander, ginger, and dried citrus peel over the smoke; the finish is long, smoky, and vanilla-edged.

How to Enjoy

Add water generously — 126 proof needs it, and it opens up the fruit beneath the smoke. Neat in a Glencairn once diluted to taste.

Frequently Asked Questions

Why is it called 63?
Everything is 63: the 63rd parallel, 63ppm peat, 63-hour fermentation, 63 months in 63-liter casks, bottled at 63% ABV.

Is it peated like Islay whisky?
It's peated to 63ppm — firmly in smoky territory, with a Nordic character: toffee and baked apple alongside the smoke.

Is 63% ABV drinkable neat?
It's cask strength — add water. The proof is part of the concept, not a dare.

What does NAS mean?
No age statement — the whisky spent 63 months (~5¼ years) in wood, but the number-63 concept is the headline, not an age claim.

One of the world's northernmost whiskies — order High Coast 63 online from Del Mesa Liquor, San Diego, CA.