For our inaugural Friends of Sandqvist interview, we had the pleasure of catching up with Klara Guthe Peterson and Axel Bäck—our former colleague and friend of the brand, Klara, along with her partner Axel—who run the innovative cider brand Sent Om Cider. Founded in 2018 in the Stockholm suburb of Saltsjöbaden, Sent Om Cider is a true labor of love. Klara and Axel oversee every aspect of the production process, from hand-picking apples in southern Sweden to bottling and labeling the final product, ensuring exceptional quality in every batch.

We visited them as they were starting to process this season’s apples, and, naturally, shared a glass (or two) of their latest creations. Over the course of the day, we delved into the story behind Sent Om Cider and the art of cider-making. Here’s what they had to share about their journey, their craft, and the future of Swedish cider.

Where did the name Sent Om come from, and what does it mean?

It’s a Swedish wordplay on sent omsider, which translates to "eventually," "after some (long) time," or "about time." And yes, it was a guy from Gothenburg, artist Björn Kjelltoft, who came up with it.

What drew you to making cider?

We both wanted to create something and express ourselves. Craftsmanship has always been close to our hearts, and we’ve always been passionate about food and drinks. Things really took off after a road trip to France in 2016, where we visited natural wine producers. That inspired us to try something similar in Sweden, using local ingredients. Axel stumbled upon an old wine press on a Swedish second-hand site, and that was the beginning of our cider journey. We later decided to deepen our knowledge, taking a course and interning with French cider producers.

Can you give us a crash course in cider-making and how Sent Om is made?

Here’s the short version: pick, crush, press, ferment, bottle, disgorge, and label. Of course, the details are endless, and there are countless ways to influence the outcome. The process starts with high-quality raw materials—good apples are everything. Since we work naturally, without additives, we focus on creating the right environment for the yeast to thrive. This means clean fruit and clean equipment. The devil is always in the details.

How do you two split the roles in the business?

We don’t have a strict division of roles—sometimes for better, sometimes for worse! Lately, Axel has taken the lead with the business, as we’ve just welcomed a baby into our lives.

Is there a certain style of \"Swedish\" cider, and how does Sent Om compare?

Yes, Swedish cider has its own style, shaped by the nature of Swedish apples. Unlike France, for example, Sweden hasn’t cultivated specific cider apples. Here, we focus on table apples or dessert fruit, which means Swedish cider tends to be lighter and less tannic. That said, there’s a lot of variation between producers, depending on their methods, environment, and personal touch.

How does Sent Om fit with Swedish gastronomy, and do you have any pairing tips?

It’s fantastic to see growing interest in local beverages alongside local food. Cider is incredibly versatile. It’s perfect as an aperitif and pairs beautifully with cheese or apple-based desserts.

What does the future hold for Sent Om and Swedish cider?

We’ve just finished pressing this year’s harvest, which is always an intense but rewarding time. In the immediate future, we’ll be focused on cellar work and catching up on all the other aspects of running our business.

We’re also working on a distillate that we’re excited to launch next year—it’s strong, delicious, and something a little different! As for Swedish cider, we believe it’s only going to grow more interesting. It’s still a relatively new field here, with so much potential to explore and develop.

Klara and Axel’s passion and dedication shine through in every bottle of Sent Om Cider. Keep an eye out for their upcoming releases and take the opportunity to experience Swedish cider craftsmanship at its finest.