Aquavit
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Bitters
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Vodka
Product Catalog
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Issue I
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Publisher. Editor. ArcusGruppen AS / www.arcus.no Art Direction. Design. Copy. Bulthuis / www.bulthuis.no Print. Production www.printhouse.no
Product Catalog
Editorial
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by Marius Døcker
Some journeys change you forever. After nearly two hundred years as the world’s bestkept secret, we are finally ready to tell the world about our fantastic products. It is thus with great pride that we for the first time present our favourite brands for a wider international audience. The world’s best-kept secret is perhaps somewhat of an exaggeration, our Linie Aquavit has after all travelled the world nonstop since 1821. But like most Norsemen, we are reticent and humble about our achievements, quietly perfecting our craft. Many years have passed since the great inventors and craftsmen, like Jørgen B. Lysholm, Isidor Henius and Sverre Braastad first laid the foundation for the quality products like Linie Aquavit, Aalborg Aquavit and Braastad Cognac we enjoy today. On the following pages, you will learn more about these uncompromising pioneers and their legacies, along other favourite brands in the Arcus portfolio.
Arcus is perhaps best known for its aquavit tradition. The word aquavit is derived from latin aqua vitae, meaning the "water of life." More than any other product, aquavit is synonymous with the Nordic way of life and Nordic values – the true Spirit of the Nordics. While aquavit shares the same origin, unique local differences and traditions have developed over the years. Today the Arcus portfolio consist of a wide range of aquavit from across the Nordic region. Our Norwegian aquavit, perhaps best exemplified by Linie Aquavit - famous for its maturation in oak sherry casks at sea, a journey that has continued for more than 200 years. Exposing the cask to the constant rolling of the waves and shifting weather conditions, gives the aquavit a perfect balance of spices and cask aromas. Nothing illustrates the Danish tradition better than Aalborg Taffel Akvavit, the true Danish aquavit with is clear, crisp taste profile. The
most selling spirit brand in Denmark, ideally suited for any Danish “smørrebrød”. You will also find other high quality products, like Vikingfjord vodka, a premium potato vodka, crafted from the crystal clear glacial waters of Norway. Ultra-refined with a five column distillation process, we can guarantee you a quality vodka with a balanced finish. Finally, Arcus is proud of our long-term partnership and investment in Tiffon, the maker of Braastad Cognac. The story of Braastad Cognac started in 1875 with the establishment of the Tiffon Cognac House. Five generations later, Tiffon is still crafting world-class cognac the way grandfather Sverre did, with each batch being carefully crafted from scratch by a small team of makers, guided by master blender and family member, Richard Braastad. Best Regards, Marius Døcker International Sales Director
Issue I
Product Catalog
Table of Contents
Preface
: The Company A Short Presentation
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The Journey – Aquavit in Cocktails
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The History of Aquavit
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The Family Tree & Aquavit Traditions
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Our Brands
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Product Sheets
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Section I
Section II
: Aquavit
: Bitters
Gammel Dansk
Section III :
Cognac
Braastad
Section IV :
Vodka
Vikingfjord
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Issue I
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ArcusGruppen is the leading supplier of spirits in Norway and the second largest in Denmark. ArcusGruppen is the largest importer of wine in Norway, the second largest in Sweden and the third largest in Finland.
A Short Presentation
ArcusGruppen is a Nordic enterprise. The company is one of the region’s leading brand companies within wine and spirits, with subsidiary companies in Sweden, Denmark, Norway and Finland, in addition to Germany. The company is the world’s largest producer of aquavit, the Spirit of the Nordics, and has an extensive brand portfolio and a modern, efficient production facility outside Oslo, Norway. Agencies, Production and Brands. ArcusGruppen is the leading supplier of spirits in Norway and the second largest in Denmark. In terms of wine, ArcusGruppen is the largest in Norway, number two in Sweden and the third largest in Finland. ArcusGruppen also has significant exports of spirits to markets outside the Nordic region,
Arcus is a panNordic enterprise.
most importantly to Germany and the USA. The Group’s wine-related operations cover a wide range of agencies, representing all categories and producers in all the important wine producing countries. In addition, ArcusGruppen’s wine operations has significant sales of its own brands, produced according to tailor-made specifications for each market. At ArcusGruppen’s modern production facility at Gjelleråsen, outside Oslo; Norway, both wine and spirits products are bottled. This is also where all the wellknown Norwegian and Danish aquavit products are produced, in accordance with centuries-old recipes. Outside Gjelleråsen, Arcus do small-scale craft production at Atlungstad Brenneri in Norway and Snälleröds in Sweden. Arcus-
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Preface
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The Company
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Gruppen owns a stake in the French cognac house, Tiffon, the producer of Braastad Cognac. In addition to its own production, ArcusGruppen holds a number of agencies. History. ArcusGruppen AS was established as a state-owned commercial enterprise on January 1st 1996. As part of Norway’s adaptation to the EEA rules, the operations of Vinmonopolet AS were split. Sales to Norwegian consumers remained the responsibility of the state monopoly, while the newly established commercial enterprise took over the activities related to imports, production, distribution and exports. The traditional distilleries, recipes and the rights to the extensive brand portfolio with an emphasis on aquavit, were also included in the commercial enter-
prise. Following partial privatisation in 2001 and full privatisation in 2003, the brand company ArcusGruppen and the distribution company Vectura are today owned in full by Arcus-Gruppen Holding AS, with the Swedish investment company Ratos AB (83.4 per cent) and Norwegian Hoff SA (9.9 per cent) as the main owners. The remaining shares are owned by employees and Board members of the Group.
ArcusGruppen is custodian of centuries-old traditions of craftmanship.
The Spirits Business. The Arcus spirits business area develop, market and sell Arcus' own Nordic spirits brands. Norwegian, Danish and Swedish aquavit constitute the core of the product range, together with bitters, followed by vodka and cognac. In addition, the business area has its own brands within most of the other important spirits categories, as well as extensive agency operations for foreign products. ArcusGruppen has an important competitive advantage over its foreign competitors, due to the distinctive market situation, with state-run alcohol monopolies. ArcusGruppen’s operations are run through subsidiaries that have many years’ experience from selling to the retail monopolies in their respective markets, and detailed knowledge of how the monopolies work. In Denmark, marketing and sales are operated through a partnership with a Danish operator with a long track-record and in-depth ::: knowledge of the local market.
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Cask matured Norwegian aquavit is traditionally stored in old Oloroso Sherry Casks. ArcusGruppen has thousands of casks in its facility in Norway.
The cross-border retail trade is a factor influencing all the Nordic markets, particularly Norway, Sweden and Finland, where taxation policies lead to significantly higher prices than in their neighboring countries. The volume of duty-free sales is substantial in the Nordic countries, and the duty-free retailers are therefore an important customer group for the Spirits business area. ArcusGruppen manages agencies for producers in several countries, the largest of which are the USA, the UK, France and Italy. When competing for the most attractive agencies, the exper-
tise, the consumer insight and the close cooperation with Norwegian, Swedish and Finnish alcohol monopolies are important competitive advantages for the Spirits business area. Another advantage is the fact that ArcusGruppen is one of only a few players in the industry who are able to operate throughout the Nordic region. Even though the Nordic countries individually represent small markets for major international suppliers, the Nordic region in total generates a large customer base. The management of the Spirits business area, which handles central Sales, Marketing and R&D, is located at Gjellerüsen, north of Oslo. This is also the home of ArcusGruppen’s main facility for production, bottling and storage. In Denmark, marketing and sales of ArcusGruppen’s spirits products are handled by Det Danske Spiritus Kompagni A/S (DDSK), in which Arcus-Gruppen AS and Flemming Karberg Familieholding ApS are equal owners and partners. Arcus Sweden and Arcus Finland han-
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dles marketing, sales and agency management for their respective markets. The companies are wholly owned subsidiaries of ArcusGruppen. Their operations are located on the same premises as Vingruppen in Stockholm and Helsinki respectively. Arcus Deutschland Gmbh, in close cooperation with the German wine and spirits importer Eggers & Franke, handles marketing and sales in Germany. In April 2016, Arcus Gmbh made its first operational sales and marketing appointment in Germany. Preferences and Trends. For several years now, the premium spirits segment has grown, with particular interest for specialised whiskey and exclusive aquavits. In parallel, especially in Norway, a sharp growth in the low price segment indicates a degree of polarisation in the market. From a global perspective, vodka is the best-selling category, and the Nordic region is no exception. Overall, whisky is slowly gaining ground in the market at the expense of cognac and grape spirits, although there are fluctuations from year to year and between markets. Aquavit and bitters are relatively stable, although, with certain variations between the countries. Low alcohol products are also gaining strength. Small niche manufacturers of spirits are found in all the Nordic countries, producing primarily vodka, aquavit and whisky. The number of micro dis-
ArcusGruppen’s strategic objective is to be the best in wine and spirits in the Nordic region.
tilleries is increasing, showing how the local production of spirits is following the same trend as microbreweries and a growing interest for local food traditions. ArcusGruppen is capitalising on this trend through its broad selection of regional aquavits and other locally-distilled spirits. With the small-scale craft operations at Atlungstad Brenneri in Norway and Snälleröds in Skåne, Sweden, ArcusGruppen has created excellent conditions for enhancing its position in the craft spirits market. Craft distilling is at the heart of ArcusGruppen's operations.
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Aquavit. Section I
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The Journey – Aquavit in Cocktails
Linie Aquavit has been matured at sea since 1805, resulting in the unique and familiar style we recognize today. Following in Linie’s footsteps, “Linie – The Journey” challenges up-and-coming Nordic bartenders to create a signature cocktail, inspired by one of the stops on the Linie Route, either in Panama, New Zealand, Australia, Singapore or Japan. Nordic Final. A jury selected four finalists per country, who competed in the national finals. National finals in Sweden, Norway, Denmark and Finland took place in April of 2016, and the Nordic Final took place in Oslo on May 23rd. The ultimate winner will get the chance to develop their own cask
of matured aquavit, together with Master Blender Ivan Abrahamsen at Arcus.
Golden Milk – The Recipe *5 cl. Linie Aquavit Double Cask *1 cl. Mil Pesetas oloroso sherry or another oloroso sherry *3 cl. Syrup based on turmeric, honey and lavender *2 cl. fresh squeezed lemon juice *85 ml. Boiling water *50 g. Spring honey
The Winner. This year's winner was Irina Jelizarova from Denmark. Now she gets to make her own Linie Aquavit together with Master
*1,5 Hard turmeric powder *1 Fresh lavender flower *Garnish with 1 lavender flower and beehive.
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Contestants are judged on Concept, Taste and Technique.
The Inspiration. Each participant needs to choose one destination as a theme for their creation; be it Oslo, Boston, Panama, Auckland, Sydney, Melbourne, Singapore or Yokohama. The judging criterias are: Concept, Taste and Technique. The jury of experts is: Monica Berg (Oslo, London), Alex Kratena (ex-Artesian, London), Leo Robitschek (NoMad bar, NYC) and Ivan Abrahamsen (Master Blender, Arcus).
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Blender Ivan Abrahamsen at Arcus. :: – It was an amazing experience – The Approach to stand before some of the best The syrup: experts in the world and make my Mix all the ingredients except from the drink. Now I´m really excited to lavender. Stir it work with Ivan to create my own until everything is aquavit, says Irina. dissolved. Strain the The winning drink. Jelizarova won the competition with the drink “Golden Milk”, which is inspired by Singapore.
syrup through a coffee filter. Add the lavender and let it draw for five hours. The cocktail: Mix all the ingredients in a shaker and shake it thoroughly. Pour the cocktail through a sieve, into a glass filled with ice cubes. Garnish the drink with lavender flower and beehive.
Irina Jelizarova representing Denmark wins Linie – The Journey 2016.
– When I was 21 I travelled around in South East Asia. I was very into food and drinks, and while I was walking around in the area of Little India, I noticed all the wonderful flowers, colorful spices and herbs everywhere. I brought that memory with me in creating the drink. Golden Milk is inspired by the Chinese, Malayasian, Indian and Western culture, she says.
"Golden Milk" – winning cocktail 2016.
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The History of Aquavit
It started with New Nordic cuisine and design. Now aquavit, the Spirit of the Nordics, has become the New Nordic drink of choice, whether paired with food, mixed in cocktails or enjoyed as a digestive. The History. Aquavit, from the Latin “aqua vitae” or ”water of life“, is a well-known Nordic staple. In fact, it’s been produced in the Nordic countries since the 15th century when it was believed to have healing powers, thus its name. The earliest known reference to “aquavit” is found in a 1531 letter from the
The ship "Trondhjems Prøve" was the first to carry aquavit across equator in 1806. The transformation of the aquavit during voyage was the birth of Linie Aquavit.
Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbrektsson, the last Roman Catholic Archbishop of Norway. The letter, dated April 13, accompanying a package, offers the archbishop “some water” (which is called Aqua Vite), and is a help for all sort of illness which a man can have both internally and externally. The Making. Aquavit is Gin’s Nordic cousin, as it shares the same process as Gin. Aquavit is distilled from either grain or potatoes, flavoured with distillates like caraway and
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dill seed, and other botanicals and spices like star anise, fennel, grains of paradise and orange peel. Aquavit must contain caraway and/ or dill according to definition and law, and the use of essential oils is prohibited. The minimum alcoholic strength by volume must be 37,5 %. The bitter substances should not dominate the taste; the the dry extract content must not exceed 1,5 grams per 100 milliliters. How To Drink It. In Nordic culture, aquavit is historically enjoyed with food, a bit like a palate cleanser.
Unaged aquavit is often served chilled, or even straight from the freezer. However, you may prefer to sip aged aquavits at room temperature to release the most nuanced flavors. Aquavit has recently enjoyed a renaissance among top bartenders who rediscovered aquavit as a way to get a spicier kick in their cocktails. The heavier notes of vanilla, anise and caraway make it a great alternative to gin, vodka or whisky in classic cocktails like “Negroni”, “Bloody Mary” and “Old Fashioned”. The Variations. Different Nordic countries have different styles of aquavit. While Denmark and Sweden consider it a clear spirit with heavy caraway or dill flavours, in Norway there’s a long tradition of maturing aquavit in sherry oak casks to give a golden color and full-bodied character with hints of vanilla. However it is made, aquavit is always a celebratory drink enjoyed with its own toast. You’ll commonly hear friends shouting “Skål” (pronounce “Skoal”) as they drink aquavit.
We use caraway, star anis, fennel, grains of paradise and orange peel, among many others, in the production of aquavit.
Spirit products using the protected geographical indication: Norsk akevitt / Norsk aquavit / Norsk akvavit / Norwegian aquavit Must be *Produced in Norway. *Produced from potato spirits produced in Norway and made from not less than 95% Norwegian potatoes. *Matured in oak casks for a minimum of 6 months (for casks less than 1.000 l) and a minimum of 12 months (for casks larger than 1.000 l).
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The Family Tree & Aquavit Traditions
Gin
Potato spirit, oak matured, and enjoyed neat at room temperature. Mostly grain spirit, potent spice profile, enjoyed chilled as schnapps. Mostly grain spirit, potent spice profile, enjoyed as a digestive. Mostly grain spirit, milder alcoholic profile, enjoyed chilled.
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Norway.
Denmark.
Sweden.
In Norway, unlike Denmark and Sweden, aquavit is made by column distilling potato spirit to a rectified alcohol by volume level of 96.2 percent. We then add flavor by introducing pot-stilled distillates of seeds of caraway, dill, anise, juniper berries, and more, to the pure potato alcohol. In contrast to other Nordic traditions, Norwegian aquavit must by law be aged in sherry casks for a minimum of 6 or 12 months depending on the size of the cask. The aquavit is is matured in American oak casks previously used for aging Olorosso-Sherry.
In Denmark, Akvavit is produced by column distilling grain spirit. Like in Norway, flavors are added through distillates of spices, but in the Danish tradition caraway and dill are dominant. In the Danish tradition, unlike the Norwegian, extraction techniques are also used to provide flavor to the Akvavit. Danish Akvavit are typically clear, unaged, and quite potent from a spice and alcohol by volume perspective.
In Sweden, as in Denmark, Akvavit is produced by column distilling grain spirit and flavored with seeds of caraway, dill, anis and fennel. Swedish Akvavits do, however, often tend to be milder and sweeter on the pallet. As in Denmark, Swedish Akvavit is mainly unaged and clear, and best enjoyed chilled when drunk neat. Swedish Akvavit is also a good replacement for gin in mixed drinks.
Norwegian cask matured aquavit is best enjoyed in tulip-shaped tasting glasses that capture the delicate spice and cask aromas. Drink it in room temperature. Norwegian aquavit should be understood as an aged spirit akin to other types of brown liquor, although there are many degrees of maturation. It is a regular with traditional Christmas meals, including rib of pork or lamb (pinnekjøtt). Norwegian aquavit is also an excellent ingredient in cocktails that would normally be made with other types of brown alcohol such as whisky or rum. Moderately aged Norwegian aquavits can be interpreted as a replacements for gin in mixed drinks.
Danish Akvavit is best enjoyed chilled, either from the freezer or the fridge, to achieve the right viscosity and taste balance of alcohol and spice. It is often served as sidecar to beer in traditional Y-shaped glasses. In Denmark, Akvavit is traditionally enjoyed in all kinds of festive social gatherings, particularly for Christmas and Easter. Danish Akvavit should be understood as a clear spirit. Depending on the caraway intensity, unaged aquavits can be interpreted as a replacements for gin in mixed drinks.
In Sweden, aquavit is a staple of the traditional midsummer celebrations dinner, usually drunk while singing one of many drinking songs. It is often enjoyed as an ice-cold schnapps or from miniature bottles, most commonly during meals. The aquavit often accompanies the appetizer course along with pickled herring, crayfish, lutefisk or smoked fish. In this regard, it is popularly quipped that aquavit helps the fish swim down to the stomach.
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Our Brands
Facts The world’s oldest and most famous aquavit; cask matured for 16 months, of which 4 months at sea.
Facts The bestselling aquavit in Norway; cask matured for 24 months.
Facts The bestselling Akvavit in Denmark; a clear, unaged Akvavit.
Flavor Profile Caraway, anis, citrus and vanilla.
Flavor Profile Smooth and balanced spices with citrus and vanilla notes.
Flavor Profile Forward caraway and citrus (Taffel).
Cocktail Interpretation Replacement for clear and brown base spirits.
Cocktail Interpretation Replacement for brown base spirits.
Cocktail Interpretation Replacement for clear and brown base spirits.
Lysholm Linie Aquavit is the world’s most famous aquavit, and an international icon of Norwegian cask matured aquavits. This spirit is well known for its unique aging process, that was accidentally discovered in the early 19th century. The name Linie, meaning “line”, comes from the fact that its oak casks are loaded onto ships that cross the equator twice. The ocean travel enhances the spirit’s flavor and smoothness due to temperature fluctuations and the constant rolling of the sea.
Gammel Opland Aquavit is a spirit from danish origins, created based on the original recipe of Oplandske Spritfabrik, which was founded in 1872. Matured for two years in sherry oak casks, Gammel Opland has a golden color and a subdued scent of spices with tones of vanilla from the cask maturation.
Aalborg Akvavit is the best-selling spirit brand in Denmark and the biggest brand worldwide. There are two main products in the range: the original “Aalborg Taffel” which is produced according to a recipe unchanged since 1846. Its prominent caraway taste makes it best served chilled alongside salty foods such as herring. Launched 100 years later in 1946, the “Aalborg Jubilæum” celebrates Aalborg Taffel’s 100th anniversary, hence the name jubilæum Akvavit.
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Facts Traditional aquavit of Norway; cask matured for 16 months, of which also Løiten Linie is 4 months at sea.
Facts Gastronomical aquavit of Norway; cask-aged for 6 months to 11 years depending on product.
Facts The Bestselling Akvavit in Germany; clear, unaged Akvavit.
Flavor Profile Forward caraway and other spices combined with sherry cask notes.
Flavor Profile a wide range of spice and herb varieties, made to pair with food.
Flavor Profile Forward caraway and citrus.
Cocktail Interpretation Replacement for brown base spirits.
Cocktail Interpretation Products best fit for food-pairing.
Cocktail Interpretation Replacement for clear and brown base spirits.
Løiten represents the traditional Norwegian aquavits. This series of spirits has a strong flavored from oak and spices that matches the traditional aquavit traditions perfectly. The pallet is bold which makes it well suited to enjoy next to a cold beer. This is truly a norwegian spirit with pride.
Gilde aquavits has been an importent part of the Norwegian food traditions since 1953, and has been the base for many exciting culinary experiences. These aquavits go well with specific dishes of food, and makes it easy to chose an aquavit that will elevate the flavours of the dish. Gilde´s series of aquavits suits the enthusiast that is dedicated to find the right match between food and drinks. Everyone that enjoys eating great food, that is interested in the quality in products and that likes to discover new combinations of flavors will enjoy Gilde aquavits.
Malteserkreuz Aquavit was born as Berlin's aquavit, but has grown to be the bestselling aquavit in Germany. From 1890 until World War I, Aalborg Taffel Akvavit was the preferred aquavit by German aquavit consumers. Due to WW I and high taxes the export of Aalborg Akvavit to Germany was stopped. The management then decided to build a factory in Berlin. It was ready in 1924. The Malteserkreuz Aquavit (45 % vol.) was launched.
Lysholm Linie
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Sensory Description. Lysholm Linie is a classic Norwegian aquavit in the sense that it is made from potato-based alcohol and matured in sherry casks. In addition, this world-renown aquavit has acquired a particularly smooth taste from having been matured 12 months in storage and then at sea on a four-month voyage from Norway, through the Panama Canal to Sydney, Hong Kong, Japan, back through the Canal, to New York, over to Britain and finally home to Oslo.
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Alcohol Content 41,5 % Volume 4 / 70 / 100 cl
Gastronomy. Lysholm Linie is a dry aquavit with no sugar added. It pairs well with medium to light dishes from both fish and poultry, preferably in combination with a light to medium-feel beer. Lysholm Linie being a moderately aged aquavit also makes it ideal as a substitute for gin in cocktails such as a Nordic Negroni, or for whisky in cocktails such as a Nordic Sour.
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Lysholm Linie Double Cask – Madeira
Sensory Description. Lysholm Linie Double Cask Madeira is a Norwegian aquavit in the sense that it is made from potato-based alcohol and matured in sherry casks. Like the original blue-label Linie, it was first matured in storage and at sea, but unlike the original, we have subsequently aged the Lysholm Linie Double Cask Madeira for 12 extra months in carefully selected casks previously used for aging Madeira fortified wines. This provides the product with an unmistakable natural sweetness despite there being no sugar added. Gastronomy. Lysholm Linie Double Cask Madeira pairs well with sweet deserts, cakes, cheeses, dark chocolates and after-dinner confectioneries. It is an excellent alternative to a dessert wine. In addition, Lysholm Linie Double Cask Madeira can be interpreted in cocktails in the same way as the blue-label original Lysholm Linie can. The result is likely to be a bit sweeter and more balanced due to the rich flavor pallet of the Lysholm Linie Double Cask Madeira.
Alcohol Content 41,5 % Volume 70 cl
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Lysholm Linie Double Cask – Port
Sensory Description. Lysholm Linie Double Cask Port is a Norwegian aquavit in the sense that it is made from potato-based alcohol and matured in sherry casks. Like the original blue-label Linie, it was first matured in storage and at sea, but unlike the original, we have subsequently aged the Lysholm Linie Double Cask Port for 12 extra months in carefully selected casks previously used for aging Port wines. This provides the product with an unmistakable natural sweetness despite there being no sugar added. Sweetness is quite pronounced in Double Cask Port and much more so than in the Double Cask Madeira. Gastronomy. Lysholm Linie Double Cask Port pairs well with sweet deserts, cakes, cheeses, dark chocolates and after-dinner confectioneries. It is an excellent alternative to a dessert wine. In addition, Lysholm Linie Double Cask can be interpreted in cocktails in the same way as the blue-label original Lysholm Linie can. The result is likely to be much sweeter due to the forward sweet pallet of the Lysholm Linie Double Cask Port. It can also be interpreted as one would an aged Cognac. Alcohol Content 41,5 % Volume 70 cl
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Lysholm 52
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Sensory Description. Lysholm No. 52 is an aquavit from Norway, made from potato-based alcohol, but intentionally not matured. No. 52 was specifically engineered to cater for demand among leading mixologists. It has a balanced mix of 11 herbs and spices that combine to provide a versatile flavor profile that can be interpreted in multiple ways. Out of more than 100 trialed recipes, the team settled on recipe No. 52 to best answer the needs and wants of the cocktail scene. The product has notes of both caraway, juniper, citrus and is rich in etheric oils. Gastronomy. Lysholm No. 52 has a flavor profile that specifically makes it an ideal replacement for gin in any mixed drink. Lysholm No. 52 and tonic water with a slice of cucumber is an ideal application and alternative to your classic gin & tonic drink. The product is also suitable for all other cocktails that have a balanced, herbal taste.
Alcohol Content 40 % Volume 70 cl
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Lysholm Linie Christmas Edition
Sensory Description. Lysholm Linie Christmas Edition is a Norwegian aquavit in the sense that it is made from potato-based alcohol and matured in sherry casks. Unlike the original bluelabel Linie, the spice mix of the Linie Christmas Edition is heavier and more intense, made to pair with rich Christmas food of all kinds, and caraway is always prevalent. Just as the original Lysholm Linie blue-label aquavit, this version also travels the seas as part of its unique maturation process. Gastronomy. Lysholm Linie Christmas Edition pairs well with reach dishes of meat from various sources as well as with heavy meals where one would typically drink beer on the side. It is best served slightly chilled or in room temperature.
Alcohol Content 41,5 % Volume 70 cl
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Sensory Description. Gammel Opland is a Norwegian aquavit in the sense that it is made from potato-based alcohol and matured in sherry casks. Gammel Opland is aged for 24 months in sherry casks, but does not travel the oceans as part of its aging process. Rather, every batch of Gammel Opland goes through several different casks in a special sequence, to obtain its unrivaled smoothness. The balanced and subtle spice mix provides for an aquavit that is smooth from the outset and easy to like for most pallets, and lower on caraway and anis than Lysholm Linie is. The two years of cask aging also provide a distinct and comparably stronger vanilla flavor.
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Gastronomy. Gammel Opland is Norway’s best-selling aquavit because it is perceived as an all-rounder to almost any type of dish. Traditionally, however, most connoisseurs of aquavit pair Gammel Opland with meat dishes of various kinds. It is best served neat in tulip-shaped glasses that capture the balanced taste and cask aromas. Gammel Opland can also be enjoyed out of a dinner setting, neat, as one would any other type of brown liquor. Alcohol Content 41,5 % Volume 70 / 100 / 300 cl
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Gammel Opland Double Cask – Madeira
Sensory Description. Gammel Opland Double Cask Madeira is a Norwegian aquavit in the sense that it is made from potato-based alcohol and matured in sherry casks. Like the original Gammel Opland, the Double Cask Madeira was first aged for 24 months in sherry casks and did not travel the oceans as part of its aging process. Subsequent to being matured for two years, however, the Double Cask Madeira was matured for another three years in casks that were previously used for aging Madeira fortified wines. The cask maturation of in total five years provides the Gammel Opland Double Cask Madeira with an extraordinary smooth and complex pallet. This is a favorite aquavit among many and most. Gastronomy. Gammel Opland Double Cask Madeira pairs well with sweet deserts, cakes, cheeses, dark chocolates and after-dinner confectioneries. It is an excellent alternative to a dessert wine. Many would argue, however, that this aquavit is best enjoyed neat in a tulip-shaped glass and in room temperature either as an avec or on its own.
Alcohol Content 41,5 % Volume 50 cl
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Gammel Opland Double Cask – Port
Sensory Description. Gammel Opland Double Cask Port is a Norwegian aquavit in the sense that it is made from potato-based alcohol and matured in sherry casks. Like the original Gammel Opland, the Double Cask Port was first aged for 24 months in sherry casks and did not travel the oceans as part of its aging process. Subsequent to being matured for two years, however, the Double Cask Port was matured for another three years in casks that were previously used for aging Port wines. The cask maturation of in total five years provides the Gammel Opland Double Cask Port with an extraordinary smooth and complex pallet, slightly sweeter than the Gammel Opland Double Cask Madeira. Gastronomy. Gammel Opland Double Cask Port port pairs well with sweet deserts, cakes, cheeses, dark chocolates and after-dinner confectioneries. It is an excellent alternative to a dessert wine. Many would argue, however, that this aquavit is best enjoyed neat in a tulip-shaped glass and in room temperature either as an avec or on its own.
Alcohol Content 41,5 % Volume 50 cl
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Aalborg Taffel Akvavit
Aalborg Taffel Aquavit was launched in 1846 by Isidor Henius; the man who introduced the rectification technique to Denmark. This distillation technique enables the production of a very pure and tasty high-proof spirit. Sensory Description. Aalborg Taffel Aquavit is a classic, clear, aquavit made from caraway seed distillate. This aquavit has a distinct caraway flavor, with subtle orange notes dominating the aftertaste. Gastronomy. Aalborg Taffel Aquavit goes well with strongly flavoured Danish lunch dishes, such as the classic marinated herring. It can successfully be served with a slice of rye bread with salami or with Danish dinner dishes such as crispy pork roast, or roast pork loin with pickles.
Alcohol Content 45 % Volume 70 cl
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Aalborg Jule Akvavit
Aalborg Jule Akvavit was first launched in 1982, and has been released for Christmas every year since. It is based on the same receipe every year, but the bottle and design changes from year to year, making it quite the collector’s item. The yearly launch is marked by the traditional delivery of a bottle to the Royal Danish Court, with compliments to the Queen. Aalborg Jule Akvavit 2015 was awarded the prestigious International Spirits Challenge Supreme Champion Award. Sensory Description. Aalborg Christmas Aquavit is made according to old-fashioned principles of craftsmanship. Therefore, it has a high strength, a high caraway content and is more rustic in its flavour profile. It is made from a distillate of caraway, dill seeds and coriander. Aalborg Christmas Aquavit has a powerful nose and flavour of caraway, with a fine orange, almond and coriander aftertaste. Gastronomy. The flavour is ideal for the traditional Danish Christmas menu. It is well suited for pretty much all traditional Danish Christmas dishes: pickled herring, salmon, roast pork and pork meatballs with pickles and liver pâté. It will also give quite the boost to your Christmas mulled wine.
Alcohol Content 47 % Volume 70 cl
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Aalborg Nordguld Aquavit
Aalborg Nordguld Aquavit was launched in 2007. It is the world’s first (and currently only) aquavit flavoured with distillate of amber, and it is matured in Spanish Oloroso sherry casks. Sensory Description. Aalborg Nordguld is a modern golden luxury aquavit. In addition to being flavoured with a distillate of amber, it also contains distillate of caraway and dill seeds. It is aged in sherry casks, which rounds the flavour with softness and smoothness. The flavour includes discrete notes of caraway and elegant notes of sweet vanilla. The aftertaste is where you will find the taste of amber, which is best described as being a flavour of rosemary, pine needles and resin. Gastronomy. This aquavit is especially wellsuited for salted and smoked foods. It is the perfect accompaniment to a slice of smoked salmon, a pork meatball with pickles or potato on rye garnished with bacon. It also goes well with smoked and cured meats and fish. Aalborg Nordguld is a bartender’s favorite, with the amber notes creating an exciting trace to the past. Alcohol Content 40 % Volume 70 cl
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Aalborg Jubilæums Aquavit
This aquavit was launched in 1946 in celebration of Aalborg Taffel Akvavit’s centennial, hence the name Jubilee Aquavit. The launch was also a tribute to Isidor Henius, the man who brought the rectification process to Denmark. Sensory Description. Aalborg Jubilee Aquavit is a golden luxury aquavit made of distillate of caraway and dill seeds, rounded with an extract of American white oak. It has an elegant balanced flavour of dill and coriander seeds with a finish of star anise, citrus and caramel. Gastronomy. Jubilæums Aquavit is extremely well-suited for medium spiced foods, fish and pork. Thanks to its delicate notes of coriander seed, it is also fine with hot curried dishes and Oriental dishes generally. This is also why this aquavit is a good companion for pickled herring on rye, topped with curry dressing. Aalborg jubilæum is a perfect match for an Aqua-tonic. Mix as you would a gin-tonic, and top with cucumber or lemon.
Alcohol Content 40 % Volume 70 cl
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Aalborg Grill Aquavit
Aalborg Grill Aquavit was launched in 2014 and is specially intended for summer barbecues. Sensory Description. Aalborg Grill highlights the best aspects of the craft of distilling. It is composed of distillates of cumin, vanilla extract, aniseed, bitter orange and elder ower and then matured for six months in sherry casks, which together with the vanilla gives it a very pleasant sweetness. Gastronomy. Aalborg Grill Aquavit is specially designed to accompany barbecued foods. It is particularly well suited for the smoky and spicy avour notes that come from cooking on a barbecue. The pleasant aftertaste of vanilla goes perfectly hand-inhand with both grilled meats and vegetables and is sure to be a success at your summer barbecues.
Alcohol Content 37,5 % Volume 70 cl
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Aalborg Dild Aquavit
This snaps was relaunched in 2010 because of high demand. The recipe was developed by Lise Wolf Frandsen, development manager at Danish Distillers, and is designed to be the perfect companion for seafood. Sensory Description. Aalborg Dill Aquavit is a clear, modern, snaps produced of distillate of fresh green dill weed and a dill and lemon zest destillate. Aalborg Dill Aquavit offers the taste notes of fresh green dill, a touch of citrus, with an aftertaste that offers a pleasantly mild touch of anise. Gastronomy. Aalborg Dill Aquavit is particularly suitable for light seafood dishes. It is particularly suited to an open sandwich with egg and prawns, with just the right amount of mayonnaise.
Alcohol Content 40 % Volume 70 cl
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Malteserkreutz
Sensory Description. Malteser is Germany’s number one selling aquavit. Malteserkreutz, or Malteser in popular terms, is a German Akvavit based on Danish Akvavit traditions. It is distilled from caraway and carries a clear, forward caraway and citrus-dominated pallet. Within the aquavit world, the Malteser is Aalborg Taffel’s German cousin. Both products are quite similar and carry the same profiles, albeit the Malteser is a bit milder on alcohol content. Gastronomy. Malteser is best enjoyed ice-cold right from the freezer in designated green shot-glasses as a sidecar to any light or medium-felt beer. Malteser can also be enjoyed as a digestif after traditional meals where either meats, fish or other ingredients are present. Malteser is regarded to have excellent digestive properties and is a beloved after-dinner treat for German Akvavit lovers all across the country.
Alcohol Content 40 % Volume 70 cl
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Snälleröds
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Sensory Description. Snälleröds is a typical Swedish line of Akvavits in the sense that it is made from column-stilled grain spirits, flavored a bit more gently than the Danish Akvavits, and not aged like the Norwegian Akvavits. Snälleröds is also a wholly ecological range which aspires the greatest purity. It is best enjoyed either chilled from the fridge, or ice cold from the freezer, depending on the spice mix and the type of product within the Snälleröds family. Gastronomy. Snälleröds is best served as a compliment to traditional Swedish food and especially for Swedish festive occasions such as crayfish parties, mid-summer events and holiday get-togethers. One will experience the joy and culture around the table as diners will sing and say cheers with their Snälleröds held high, celebrating and singing at traditional Swedish occasions.
Alcohol Content 40 % Volume 50 cl
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Bitters. Section II
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Gammel Dansk
In the early 1960s, the Danes had begun travelling more and many came back from the southern part of Europe, with a taste for Bitters. The Danish Distillers decided that they wanted to create a bitter of their own, one that should become a true national icon for the Danes. An Old Danish Story. Gammel Dansk was created in 1964, by an iconic development director at The Danish Distillers, Jørgen Ketil
Gammel Dansk – A true Danish icon.
Asmund. When Asmund started out, his mission was to create a Bitter, which was complex and full, with no ingredient standing out as the identifier. He went through documents describing medicinal Danish Bitters from the 1500’s and studied herbal sciences. Over the course of three years, he mapped out and tested more than 300 ingredients in more than 600 combinations. Story goes that the tasting process in those days were
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The shape of the bottlenecks has been specifically designed to enhance the “kluk” sound when pouring.
so harsh on his taste pallet, that for a while, all he could stand to eat and drink after a full day’s work, was boiled cod and tap water. Secret Recipe. Finally in 1964, he had the recipe in place, a unique combination of 29 herbs and spices that is truly unlike any other. Rich and full bodied in taste with a remarkable bitterness and herb intensity, that many are overwhelmed by, but even more cannot
get enough of. The exact recipe remains a secret, but ingredients such as rowan berry, anis, ginger and wormwood contribute to the unique flavor. The herbs, spices and flowers are soaked in spirits and extracts are made over a period of months. Eventually they are carefully blended and then settled in steel tanks. With all of the ingredients in Gammel Dansk being natural and no preservatives being added, it is a careful balance to create a product that remains stable and tasty. For Every Occasion. The bottle itself is for Danes, an iconic signifier of traditions and Danish cultural heritage. The shape of the bottleneck has been designed specifically to enhance the “kluk” sound when pouring. Gammel Dansk is often consumed for anniversaries and birthdays, as a special treat when celebrating. Also the family weekend brunch would be a typical place to see Gammel Dansk at the table. With the younger crowds you will typically find it next to a beer, when hanging out with friends. Keeping you warm when fishing, skiing and hiking is also one the unique traits of this remarkable Danish Bitter.
Gammel Dansk has a unique combination of 29 natural herbs and spices.
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Cognac. Section III
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Braastad
Today cognac is exported to over 150 countries. Regardless of the way it is consumed, it is, from the Far East to the American continent and in Europe, a synonym of great quality, a symbol of France, and the french lifestyle. Like all luxury products, the success of cognac is dependent on the international environment. That is why Braastad Cognac makes every effort to protect cognac’s unrivalled quality, its uniqueness and its authenticity in the face of global competition. The history of the Braastad family stretches over centuries, but the story of Braastad Cognac started Master Blender Richard Braastad has worked in the company since he was 16 years old.
"The difference between a craftsman and a robot: A robot will try to make it exactly like before. A good craftsman will try to make it better". – Richard Braastad
in 1875 when a young man founded his very own house of cognac on the banks of the River Charente in Grand Champagne. Five generations later, they are still making world-class cognac, applying the same care and craftsmanship as their founder did over 140 years ago. The History. Médéric Tiffon founded Tiffon Cognac on the banks of the river Charente at a time when about 30 other such houses existed. As the distillery was sited on the southern bank of the river, it was, and still is, located in Cognac’s Premier Cru, the Grande Champagne. This true house of cognac would eventually be owned by the norwegian, Sverre Braastad. He was born in the small town of Gjøvik, Norway in 1879. After studying in Germany and England, he travelled to Cognac, France in December 1899. Following his passion for cognac, he started working for Cognac Tiffon as his wife, Edith Rousseau, was heiress to the company. In 1919 Edith and Sverre officially took charge of the company, and they never looked back. The Master Blender. Braastad is doing everything from harvesting grapes, producing wine, distilling cognac and maturing the noble, golden liquid for generations in their humid cellars by the river Charente in the heart of Cognac. This process require a certain type of
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The castle Château de Triac has been with the Braastad-family since the 1940s.
skill set and each house of cognac has its own master blender, also called maitre de chais - or cellar master. It is him that determines the composition of the individual cognacs created. It is also he who determines the final composition of the company’s various brands. Richard Braastad has been with the company since the age of 16, following his father Christian and uncle Jaques as the master blender. He disposes sample bottles of all cognacs created at Braastad which includes around 13,000 casks of cognac from different crus and of
different ages, to keep track of and to choose from, when seeking perfection in his products. How To Enjoy It. If you want to taste the Braastad Cognac pure and as intended by the master blender Richard, it should be served in the correct glass and right temperature. Forget those bulbous glasses that you can coddle in your open palm for hours, warming your drink and sipping it all night long. This tradition stems from years ago when the average room temperature was significantly
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lower and therefore it was necessary to warm your drink to release all the potential aromas. These days with a higher room temperature, if you continue with this method of drinking you will not experience the Braastad Cognac at its best, as it will be too warm and all of the subtle aromas will escape leaving you with a very basic drink. The proper glass to use is one with a bulb shape that narrows in at the
top and has a stem to be held by. This helps the aroma of the cognac to hit the tongue and nose at the same time and allows for a full experience of the liquor. The Family. Five generations after MĂŠdĂŠric Tiffon founded the company, and three generations after Sverre Braastad took over the reins, they are still producing cognac in accordance with century old laws
The men of the Braastad-family outside Château de Triac.
Thousands upon thousands of casks are maturing in dark, damp warehouses by the river Charente.
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and family traditions. Braastad is actually one of the few family run cognac houses still in existence. Today, several family members continue the tradition. Sverres Braastad’s grandsons Richard, Antoine and Jan Braastad are responsible for running the company. Patrick Braastad, also one of Sverre’s grandsons, is a part of the management team as well as their young niece, Karine Cessart. She runs Château de Triac, the family castle. All other Braastad employees have been with their house for no less than 25 years.
Braastad distillery is situated in the small village of Jarnac, in the heart of Grande Champagne.
Braastad is in charge of the whole distillation process themselves, from grape to bottle.
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Vodka. Section IV
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Vikingfjord
Cold brings us together. Welcome to the howling wind, unforgiving cold and days without sunlight. Welcome to a place where the air you breath feels like icicles piercing your lungs. Welcome to our home. We love it here. ‘Cause if there’s one thing these harsh surroundings have taught us, it’s that even though cold can be frightening, painful or downright cruel, cold is also the perfect excuse for never
being alone. Together you are stronger, together you are warmer, together you’ll experience things other people can only dream of. You see, we’ve learned not only to cope with the cold, but to enjoy it. If you’ve never experienced a blistering snowstorm, you’ll never truly appreciate the warmth of another human being. If you’ve never experienced the cold sneaking its way inside your living room, you’ll never really cherish your best friends effort to get the fireplace going. By making the most out of what we’ve been dealt, we’ve discovered that life in the cold is more inspiring, more fun and much more crazy. No one remembers normal. No one remembers the nights they had plenty of sleep. By conquering the cold, you will discover warmth. Let the cold unite you.
No one remembers the nights they had plenty of sleep. By conquering the cold, you will discover warmth.
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Vikingfjord Facts *Vikingfjord is a potato spirit, made with glacial water from the Folgefonna glacier in Norway. *Ths ultra-refined high quality vodka comes from a 5 column distilling process *It received a gold medal in the International Spirits Challenge 2014
Let the cold unite you.
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The International Sales Team
Anne Gude Account Manager DFTR anne.gude@arcus.no +47 974 23 120
Martin Swanstrøm Senior Business Area Manager DFTR martin.swanstrom@arcus.no +47 938 71 923
Christer A. Olsen Business Area Manager Germany USA and International Markets christer.olsen@arcus.no +47 415 63 919
Marius Døcker International Sales Director marius.docker@arcus.no +47 917 86 484
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