By Linda Tancs
Located just north of the Arctic Circle in Norway, the former fishing village of Myken sits at the world’s edge. You might say the world is its oyster. Soon enough you can toast to that. Once the aging process is complete, the tiny hamlet of six full-time residents will be home to the world’s first Arctic whisky, using desalinated seawater from Vestfjorden. The first bottle should debut in 2017.
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