Morten Bruun
Distiller, blender and developer of the Gargantua range. Morten has a background as a chef and cocktail bartender, and his biggest dream is to get as many Gargantua bottles out to all creative colleagues working night shifts and stirring up cocktails. Both on the shelves and in the rails.
Morten has been distilling at home since the opening of BRUS(cph) in 2016, and build the Gargantua rig in 2019 based on his home setup. Morten has a soft spot for Bitter Liqueurs, no non-sense gins and un-peated Whiskeys, which is, not surprisingly, also reflected in the portfolio.
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To Øl Brewteam
Distilling, mixing and bottling is not the only important parts of Gargantua. Since we make our own base alcohol, fermenting is a big part of our workload. This is where it’s quite fortunate to have the best brewery and brewers next door, and even better to have a direct pipeline installed for top-notch Whiskey wash.
To Øl City Warehouse Team
Once everything is packed, these lovely people makes sure everything is wrapped tightly and sent out in time.
They juggle around 500 different SKU’s and we hope to keep adding to that number with an abundance of cool spirit releases throughout the years.
Leif
Gargantua wouldn’t have been possible without Leif. Leif has worked at the TØC site for more than 50 years, leading the technical team at the former food production.
Leif has helped piecing all of our production together, knowing exactly where to find and re-use the old production equiptment. Leif also spent a lot of time optimizing our packaging operations, so we can make sure that we can keep our hands busy and our cost and prices low.