What was once clear, is now complex. Excluding subtle notes of fennel & peppery spices, while a smoky smoothness from the charred barrel permeates the juniper, this barrel-aged spirit tastes like gin, but has the maturity of a bourbon.
Gamle Ode Celebration Aquavit is distilled with dill, caraway, juniper, coriander, vanilla bean, star aniseed, plus lemon and orange citrus peels. It’s aged to light golden hue for a short time in two types of barrels: half in the Alexis Bailly Vineyard wine barrels we used to age the Holiday Aquavit and half in barrels that previously held 45th Parallel’s Border Bourbon.
Gamle Ode Dill Aquavit is infused and craft-distilled with fresh dill and a touch of caraway seed and juniper berry.
Gamle Ode Holiday Aquavit is a specially crafted spirit released once a year in limited quantities. The Holiday Aquavit builds on Gamle Ode’s unique dill, caraway and juniper recipe, adding a holiday mélange of orange peels, mint, and allspice. The base spirit is redistilled with the spices and aged for six months in wine barrels from the Alexis Bailly Vineyard in Hastings, Minnesota.
The flavor is complex. Even if you’re familiar with aged aquavits, you may be surprised by the Holiday Aquavit’s unique dance on the palate: a hint of dill and caraway followed by lemon and mint, embraced by the warmth of oak and orange with an herbal finish.
Like our Dill Aquavit, the Holiday Aquavit is infused and distilled at 45th Parallel in New Richmond, Wisconsin. We start with 45th Parallel’s five-star Vodka and infuse it with our botanicals. Then we redistill it and age it on site.
96 PTS WINE ENTHUSIAST. Mellow, smooth, mouthwatering and delicious; rich and pretty caramel and citrus aromas precede complex flavors of leather, tobacco, vanilla and cocoa; pair with a cigar.
The original. Its ultra-velvety dark taste is sublime, its balance not overly sweet. The magnificence of the most decadent chocolate you can imagine, made divine as a sumptuous liqueur.
Over the years, the Sazerac company changed the recipe for Herbsaint. The proof was lowered from 100 to 90. The fresh herbs were replaced with extracts. Except for a few loyal drinkers, today it’s mainly used for cooking. The legalization of true absinthe in 2007 made Herbsaint even less popular as a cocktail ingredient. Two years ago, Kevin Richards of the Sazerac Company found the original recipe. While absinthe is made by distilling the bitter Artemisia absinthium and other herbs, Herbsaint infuses the herbs into a base spirit. A sack filled with herbs, not unlike a giant teabag, is steeped in the alcohol. Because the herbs, such as mugwort (Artemisia vulgaris), are not distilled, more of their flavor survives in the final product.
Product of Utah
Alcohol by Volume: 46%