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Our aquavit

Starting with a base spirit of locally grown winter wheat and pristine aquifer water, each Åhus Akvavit botanical is carefully selected at peak flavor, then individually macerated and distilled. Once the perfect cut is extracted from each distillate, they are blended meticulously to create a complex and inspiring flavor.

Åhus Akvavit Original

Åhus Akvavit Original

A fresh, modern approach to the spirit of Sweden.

Details

Caraway
Rosemary
Lemon peel
Seville orange
Fennel

50/700/750 ML
38% ABV
76 PROOF

Åhus Akvavit Midvinter

Åhus Akvavit Midvinter

For centuries, we have gathered around holiday tables to celebrate the season. Inspired by this tradition, we’ve macerated and distilled fruit & spices into a distinctive aquavit to capture the magic of the Swedish winter.

Details

Caraway
Fennel
Winter apple
Lemon peel
Vanilla
Cinnamon

750 ML
38% ABV
76 PROOF
LTD. 1500 BOTTLES

Åhus Akvavit Botanisk Special

Åhus Akvavit Botanisk Special

Once highly coveted by alchemists, the dewy leaves of the Lady’s Mantle possess a delicate but powerful flavor.

Details

Caraway
Fennel
Lady’s Mantle
Aged in oak for seven years

700 ML
38% ABV
76 PROOF
LTD. 300 BOTTLES


HOW TO DRINK IT

AS A COCKTAIL

Whether you’re a world class mixologist, at home aficionado or simply an enthusiastic imbiber, Åhus Akvavit’s earthy and citrus-forward notes provide an ideal base for a myriad of cocktails. Create entirely new concoctions inspired by its versatility, elevate tried and true classics with a fresh aromatic approach or keep it simple over ice in a highball topped with your favorite tonic.

NAKED

Try a chilled shot of Åhus the Scandinavian way, as a boilermaker alongside a cold beer or simply on its own, aperitif style. Both neat and over ice, each of the five botanicals is lively on the palate and worthy of uninterrupted exploration.

WITH FOOD

Åhus Akvavit’s roots in traditional Swedish culture makes it an ideal complement to the infamous smörgåsbord but, with our modern approach to blending aromatics, Åhus Akvavit travels well and can be paired with all types of global cuisine.

Our Production Process

Sourcing

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 our Spice Room, where they await maceration.

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

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 we meticulously pull just the right slice of each spirit’s body from between the head and the tail.

Blending

Blending

To create the specific flavour 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 the first seed was foraged.

Bottling

Bottling

The finished Åhus Akvavit blend is then carefully filled into bottles and ready to see the world.

INSIDE OUR BOTANICAL WORLD

CARAWAY

Warm, peppery, hints of anise.

One of the world’s oldest cultivated spices, caraway has been traced back to 3000 BC and was used in food and medicine in ancient cultures. Julius Caesar’s army ate bread made with caraway root and Greek physicians prescribed its oil to ladies to restore their glowing skin.

FENNEL

Bright, vegetal, sweet.

Versatile and widely cultivated fennel is known for its licorice flavored leaves and bulb. It has long been a symbol of courage; Roman gladiators were known to eat the seeds before entering the arena. Today, fennel plays an integral role in the food culture of Europe.

ROSEMARY

Slightly minty, peppery taste with a bitter, woody aftertaste.

The Latin translation of Rosemary is “dew of the sea”, which lends a mystical elegance to the herb. Ancient Greek scholars are said to have worn rosemary garlands on their heads during examinations to jog their memories. The goddess of love, Aphrodite, is also frequently depicted with rosemary.