Åhus Akvavit is the culmination of over a century of
locally honed distillation methods and recipes from its
provenance and namesake Åhus, a tiny seaside village
in southern Sweden. At the center of the town lies the
Spiritchurch, a distillery built in 1906 and still running
to this day. For many years, all Swedish akvavits were
produced there and there only. Today, they make only
one; Åhus, the finest expression of their village’s
heritage and craftsmanship.
While chilled shots of their traditional spirit taken
alongside hearty celebratory meals has long been the
preferred style of Scandinavian drinkers, a different
generation is discovering fresh ways to experience
aquavit. The spirit’s caraway and/or dill-forward flavor
profile is unexpected to many and yet, somehow, also
comforting and familiar. In a cocktail, it mixes
beautifully for an expansive range of palates.
Their methods aren’t much different than the original monks’ and their life-affirming
alchemy. Starting with a distillate of locally farmed winter wheat and pristine aquifer
water, five botanicals are each macerated, then sent through a copper pot still and
meticulously blended. Characteristically earthy caraway (of course!), herbal rosemary and
bright lemon peel are highlighted with lighter-handed touches of fennel and Seville
orange, resulting in a clean-tasting, versatile spirit.
Botanicals Caraway, rosemary, lemon peel, fennel and seville orange peel
Tasting Notes: Earthy caraway and refreshing, herbaceous rosemary dominate the nose followed
on the palate by bright citrus and sweet, subtle fennel. Silky mouthfeel with a medium long finish
that’s spicy and invigorating.
Sourcing: Botanicals for Åhus Akvavit are thoughtfully selected for flavor and
quality. Some spices and herbs are farmed and foraged locally while other
ingredients, like citrus, are pulled from locales around the world with climates
suited to grow the best possible fruit. Once gathered, Åhus botanicals are dried
and stored in their Spice Room, where they await maceration.
Maceration: Herbs, citrus peels and spices are individually soaked in a solution
of pristine aquifer water and fine spirit distilled from locally grown winter wheat to
extract flavor from the botanicals. Time, alcohol concentration and temperature
are tailored for the maceration of each unique ingredient.
Distillation: Once ready, the macerated components are distilled in copper to
purify and improve the flavor profile. The distillation process is unique to each
botanical, as they meticulously pull just the right slice of each spirit’s body from
between the head and the tail.
Blending: To create the specific flavor profile of Åhus Akvavit the proportions of
the different distillates are very important. With five individual botanical spirits
and a base of neutral fine spirit, the unique flavor profile of Åhus Akvavit can now
be blended together, producing a finished aquavit that has been lovingly crafted
from the moment of first forage.
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