Historical context
Distillation spread across Europe, and spirits became more common.
Our products
A complete overview of our products, with subtle links to a timeline from the Stone Age to today.
Choose an era in the timeline
You can also view the overview by drink category by clicking here:
Timeline
Age of Distillation
c. 1500 - 1800
Typical ingredients
Grain, potatoes, herbs, spices
Drink types
Aquavit and herbal spirits
Spirits
Gardsakevitt
Timeline: Age of Distillation (c. 1500 - 1800)
Product in the timeline
- Time period
- Age of Distillation (c. 1500 - 1800)
- Historical narrative
- Represents the period where distillation became a clearer craft and spice profiles gained a larger role.
- Ingredients
- Grain, potatoes, herbs, spices
- Historically imagined production method
- Fermented base could have been heated in copper stills over open fire, distillate collected in fractions, spices infused and the spirit rested in casks.
- Current production method
- Nøytralt potato spirit laget with norske poteter, spice-distilled with karve, fennel, rødkløver, rhubarb and andre spices and vekster
- Type
- Cask-aged aquavit
- Alcohol content
- 40%
- Sugar content
- 3 g/l
- Color
- Medium golden yellow
- Aroma
- Cool and focused aroma marked by fresh caraway, light lemongrass, anise, coriander and oak.
- Taste
- Nyansert, characteret of karve, with notes of sitrus, anis, fat and vanilje, as well as streif of apple and rhubarb
- Pairing
- Most occasions
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6612956
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Gardsakevitt
Timeline: Age of Distillation (c. 1500 - 1800)
Product in the timeline
- Time period
- Age of Distillation (c. 1500 - 1800)
- Historical narrative
- Represents the period where distillation became a clearer craft and spice profiles gained a larger role.
- Ingredients
- Grain, potatoes, herbs, spices
- Historically imagined production method
- Fermented base could have been heated in copper stills over open fire, distillate collected in fractions, spices infused and the spirit rested in casks.
- Current production method
- Nøytralt potato spirit laget with norske poteter, spice-distilled with karve, fennel, rødkløver, rhubarb and andre spices and vekster
- Type
- Cask-aged aquavit
- Alcohol content
- 40%
- Sugar content
- 3 g/l
- Color
- Medium golden yellow
- Aroma
- Cool and focused aroma marked by fresh caraway, light lemongrass, anise, coriander and oak.
- Taste
- Nyansert, characteret of karve, with notes of sitrus, anis, fat and vanilje, as well as streif of apple and rhubarb
- Pairing
- Most occasions
- Packaging
- 35 cl glass bottle with T-cork
- EPD
- 6612725
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Gardsakevitt sommer
Timeline: Age of Distillation (c. 1500 - 1800)
Product in the timeline
- Time period
- Age of Distillation (c. 1500 - 1800)
- Historical narrative
- Represents the period where distillation became a clearer craft and spice profiles gained a larger role.
- Ingredients
- Grain, potatoes, herbs, spices
- Historically imagined production method
- Fermented base could have been heated in copper stills over open fire, distillate collected in fractions, spices infused and the spirit rested in casks.
- Current production method
- Nøytralt norsk potato spirit spice-distilled with karve, anis, koriander, dill and sitrus
- Type
- Unaged aquavit
- Alcohol content
- 40%
- Sugar content
- 3 g/l
- Color
- Clear
- Aroma
- Sval and fokusert aroma of karve, anis, koriander, dill and sitrus
- Taste
- Nyansert and karvecharacteret with notes of sitrus, anis, dill, vanilje, as well as hints of apple and rhubarb
- Pairing
- Fisk and sjødyr, lightt kjøtt
- Packaging
- 35 cl glass bottle with T-cork
- EPD
- 6510358
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Gardsakevitt jul
Timeline: Age of Distillation (c. 1500 - 1800)
Product in the timeline
- Time period
- Age of Distillation (c. 1500 - 1800)
- Historical narrative
- Represents the period where distillation became a clearer craft and spice profiles gained a larger role.
- Ingredients
- Grain, potatoes, herbs, spices
- Historically imagined production method
- Fermented base could have been heated in copper stills over open fire, distillate collected in fractions, spices infused and the spirit rested in casks.
- Current production method
- Nøytral spirit of norske poteter, spice-distilled and matured på sherryfat
- Type
- Cask-aged aquavit
- Alcohol content
- 40%
- Sugar content
- 3 g/l
- Color
- Deep golden yellow
- Aroma
- Aroma of karve, nellik, anis, koriander and fat
- Taste
- Karvecharacter with notes of sitrus, anis, fat and vanilje, as well as streif of apple and nellik
- Pairing
- Alle typer kjøtt, Avec
- Packaging
- 35 cl glass bottle with T-cork
- EPD
- 6653430
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Attåt juleakevitt
Timeline: Age of Distillation (c. 1500 - 1800)
Product in the timeline
- Time period
- Age of Distillation (c. 1500 - 1800)
- Historical narrative
- Represents the period where distillation became a clearer craft and spice profiles gained a larger role.
- Ingredients
- Grain, potatoes, herbs, spices
- Historically imagined production method
- Fermented base could have been heated in copper stills over open fire, distillate collected in fractions, spices infused and the spirit rested in casks.
- Current production method
- Norsk potato spirit redistilled with spices and herbs, matured på spanske sherryfat i minst 12 måneder
- Type
- Cask-aged aquavit
- Alcohol content
- 38 %
- Sugar content
- 3 g/l
- Color
- Mørk brun
- Aroma
- Aroma of nellik and karve
- Taste
- Karve with toner of einebær, nellik, sitrus and anis. Godt integrert fatcharacter
- Pairing
- Lamb, mutton and pork, cakes and dessert
- Packaging
- 50 cl glass bottle with T-cork (the bottle may differ from the image as we are transitioning to a new bottle type).
- EPD
- 6628481
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Attåt akevitt
Timeline: Age of Distillation (c. 1500 - 1800)
Product in the timeline
- Time period
- Age of Distillation (c. 1500 - 1800)
- Historical narrative
- Represents the period where distillation became a clearer craft and spice profiles gained a larger role.
- Ingredients
- Grain, potatoes, herbs, spices
- Historically imagined production method
- Fermented base could have been heated in copper stills over open fire, distillate collected in fractions, spices infused and the spirit rested in casks.
- Current production method
- Nøytral potato spirit laget på norske poteter, matured på spanske sherryfat i minst 6 måneder
- Type
- Cask-aged aquavit
- Alcohol content
- 38 %
- Sugar content
- 3 g/l
- Color
- Medium deep golden yellow
- Aroma
- Aroma characteret of karve and sitrus, with notes of fat and vanilje
- Taste
- Medium-bodied with notes of caraway, citrus and light oak.
- Pairing
- Lamb and mutton, pork
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631394
- Available at
- Vinmonopolet, Vinhuset, Asko
Timeline
Fjord Farms
c. 1800 - 1950
Historical context
Fruit growing and farm distillation developed further. Local fruit spirits became more common.
Typical ingredients
Apples, plums, berries, rhubarb
Drink types
Fruit spirits and liqueurs
Spirits
Attåt eplebrennevin
Timeline: Fjord Farms (c. 1800 - 1950)
Product in the timeline
- Time period
- Fjord Farms (c. 1800 - 1950)
- Historical narrative
- Reflects the development of fjord farms with refined fruit expression, local identity and more polished craft.
- Ingredients
- Apples, plums, berries, rhubarb
- Historically imagined production method
- Local fruit could have been pressed or macerated in alcohol on the farm, roughly filtered, balanced for sweetness and matured in tanks or casks before small-batch bottling.
- Current production method
- Blanding of cold-distilled apple must and spirit, matured på stålfat i minimum 2 uker
- Type
- Fruit spirit
- Alcohol content
- 38%
- Sugar content
- 260 g/l
- Color
- Svak gul til mørk brun
- Aroma
- Fruity
- Taste
- Eple and frukt
- Pairing
- Lyst kjøtt and svin
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6614655
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Attåt fatlagra eplebrennevin
Timeline: Fjord Farms (c. 1800 - 1950)
Product in the timeline
- Time period
- Fjord Farms (c. 1800 - 1950)
- Historical narrative
- Reflects the development of fjord farms with refined fruit expression, local identity and more polished craft.
- Ingredients
- Apples, plums, berries, rhubarb
- Historically imagined production method
- Local fruit could have been pressed or macerated in alcohol on the farm, roughly filtered, balanced for sweetness and matured in tanks or casks before small-batch bottling.
- Current production method
- Cold-pressed apple must that is fermented, destillert and matured på sherryfat i minimum 12 måneder
- Type
- Fruit spirit
- Alcohol content
- 38%
- Sugar content
- 50 g/l
- Color
- Golden brown
- Aroma
- Lett fruity with freshe toner
- Taste
- Toner of apple with tydelig fatcharacter, balansert sødme and lang finish with hints of sherry
- Pairing
- Lamb, mutton and pork
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6617666
- Available at
- Vinmonopolet, Vinhuset, Asko
Timeline
Modern Fjord
2000 - today
Historical context
Modern distilling technology and new drink categories define the latest phase.
Typical ingredients
Classic base ingredients combined with new botanical and fruit-driven expressions
Drink types
Gin, vodka, hard seltzer and ready-to-drink cocktails
Spirits
Attåt distilled gin
Timeline: Modern Fjord (2000 - today)
Product in the timeline
- Time period
- Modern Fjord (2000 - today)
- Historical narrative
- Shows how Nordfjord Distillery connects tradition to modern categories and today's flavor scenes.
- Ingredients
- Classic base ingredients combined with new botanical and fruit-driven expressions
- Historically imagined production method
- A historically imagined modern variant may be a hybrid: traditional ingredients and fermentation principles combined with modern hygiene, temperature control and precise blending.
- Current production method
- Nøytralt potato spirit laget på norske poteter, destillert with spices, herbs and bær from Norge. Ikke chill-filtered.
- Type
- London Dry Gin
- Alcohol content
- 43 %
- Sugar content
- 3 g/l
- Color
- Clear
- Aroma
- Soft aroma dominated by juniper, angelica and citrus.
- Taste
- Aromatisk gin with god body and notes of einerbær, angelica and sitrus
- Pairing
- Aperitif, shellfish, fish
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631469
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Attåt pink gin
Timeline: Modern Fjord (2000 - today)
Product in the timeline
- Time period
- Modern Fjord (2000 - today)
- Historical narrative
- Shows how Nordfjord Distillery connects tradition to modern categories and today's flavor scenes.
- Ingredients
- Classic base ingredients combined with new botanical and fruit-driven expressions
- Historically imagined production method
- A historically imagined modern variant may be a hybrid: traditional ingredients and fermentation principles combined with modern hygiene, temperature control and precise blending.
- Current production method
- Nøytralt, norsk potato spirit destillert with spices, herbs and bær from Norge. Ikke chill-filtered.
- Type
- Pink Gin
- Alcohol content
- 43 %
- Sugar content
- 10 g/l
- Color
- Light pink
- Aroma
- Tydelig notes of bringebær, herbs and einerbær, with notes of tyttebær and angelica
- Taste
- Fruity and urtecharacteret with god body and freshhet, notes of bringebær, einerbær, angelica and tyttebær
- Pairing
- Aperitif, shellfish, fish
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6616247
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Attåt vodka
Timeline: Modern Fjord (2000 - today)
Product in the timeline
- Time period
- Modern Fjord (2000 - today)
- Historical narrative
- Shows how Nordfjord Distillery connects tradition to modern categories and today's flavor scenes.
- Ingredients
- Classic base ingredients combined with new botanical and fruit-driven expressions
- Historically imagined production method
- A historically imagined modern variant may be a hybrid: traditional ingredients and fermentation principles combined with modern hygiene, temperature control and precise blending.
- Current production method
- Nøytralt, norsk potato spirit blended with cleant vann from fjellene i Nordfjord
- Type
- Vodka (potato)
- Alcohol content
- 37,5 %
- Sugar content
- <3 g/l
- Color
- Clear
- Aroma
- Ren of fresh aroma with hints of sitrus
- Taste
- Fyldig and clean flofour of vodka with lighte sitrustoner
- Pairing
- Cocktails and shots
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6629505
- Available at
- Vinmonopolet, Vinhuset, Asko
Spirits
Attåt botanical vodka
Timeline: Modern Fjord (2000 - today)
Product in the timeline
- Time period
- Modern Fjord (2000 - today)
- Historical narrative
- Shows how Nordfjord Distillery connects tradition to modern categories and today's flavor scenes.
- Ingredients
- Classic base ingredients combined with new botanical and fruit-driven expressions
- Historically imagined production method
- A historically imagined modern variant may be a hybrid: traditional ingredients and fermentation principles combined with modern hygiene, temperature control and precise blending.
- Current production method
- Destillat blir infusert with spices før tapping
- Type
- Flavoured vodka (potato)
- Alcohol content
- 37,5 %
- Sugar content
- <3 g/l
- Color
- Clear
- Aroma
- Nøytral and mild with hints of sitrus, bær and spices
- Taste
- Bløt and clean with spicescharacter and lighte toner of bær and sitrus
- Pairing
- Cocktails and shots
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631428
- Available at
- Vinmonopolet, Vinhuset, Asko
