Åhus

Akvavit

Ahus

Åhus AkvavitÅhus 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.

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.

Site

While distiller Anna Randrup prefers to source local ingredients when she can, quality is always the top priority at Ahus. The winter wheat used in the base distillate is native to Sweden and comes from just 12 miles from the distillery. However, the Seville orange peel, is sourced from an organic farm in Italy. Anna scours the globe to create the best Akvavit possible.

Distillation

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.

Once ready, the macerated components are distilled in copper to purify and improve their 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.

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.”

Tasting Note

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.

Food Pairing

Swedish food is truly wonderful, especially if you’re a seafood fan. Most traditionally, cold shots of aquavit are paired with pickled herrings, salmon, fresh potatoes and cheeses. Oysters and shellfish, traditional Jewish deli fare and sushi also work beautifully with aquavit.

Other Spirits by this Producer

Akvavit

Ahus

Åhus AkvavitÅhus 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. 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.