Dánial Hoydal makes it clear that a large part of the whisky flavor comes from the maturation, and therefore the plan is to mature the whisky in the same way as the ancient Faroese way of storing food.
Dánial Hoydal ger greitt, at ein stórur partur av whiskysmakkinum kemur frá búningini, og tí er ætlanin at brúka sama hátt at búna whiskyið, sum aldargamli føroyski hátturin at goyma mat.