Akvavit is golden and elegant, with a few simple aromas. The characteristic flavour of this clean and fruity akvavit is dill in sophisticated combination with coriander. There is also a trace of star aniseed and citrus, all rounded off with a spicy burnt taste not unlike caramel. Aalborg Jubilaeums Akvavit was created in 1946 to celebrate the centenary of Aalborg Taffel Akvavit. It is perfect for fish - preferably fatty fish fried in the pan. Duck and chicken with a full, light gravy also make a perfect match for charming Aalborg Jubilaeums Akvavit. Best served chilled.
This barrel-aged bottling tracks back to a 1946 launch, when it celebrated Aalborg s 100-year jubilee, hence the name. The barrel time adds a bright gold hue and mild vanilla sweetness, but it s still lively, with bracing mint and savory caraway layered on coriander and anise for a warming finish.
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