Historical context
Fruit growing and farm distillation developed further. Local fruit spirits became more common.
Our products
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Timeline
Fjord Farms
c. 1800 - 1950
Typical ingredients
Apples, plums, berries, rhubarb
Drink types
Fruit spirits and liqueurs
Liqueur
Attåt eplelikør
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. Lagret på stålfat i minst 2 uker.
- Type
- Likør, frukt and bær
- Alcohol content
- 21 %
- Sugar content
- 350 g/l
- Color
- Svak gul til mørk brun
- Aroma
- Fruity and light aroma of apple
- Taste
- Høy konsentrasjon of apple and frukt. Fresh syre.
- Pairing
- Pork, avec
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6612535
- Available at
- Vinmonopolet, Vinhuset, Asko
Liqueur
Attåt bringebærlikør
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 norske bringebær blendet with spirit and flofoured with vanilje. Lagret på stålfat.
- Type
- Likør, frukt and bær
- Alcohol content
- 18 %
- Sugar content
- 292 g/l
- Color
- Klar, deep rød
- Aroma
- Fruity aroma characteret of bringebær and herbs, hints of vanilje
- Taste
- Fruity and sweet with medium body and notes of raspberry, herbs and light citrus.
- Pairing
- Fresh desserts, avec
- 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
- 6611644
- Available at
- Vinmonopolet, Vinhuset, Asko
Liqueur
Attåt plommelikør
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 plum must and spirit. Lagret på stålfat i minst 2 uker.
- Type
- Likør, frukt and bær
- Alcohol content
- 21 %
- Sugar content
- 220 g/l
- Color
- Mørk rød
- Aroma
- Fruity and light aroma
- Taste
- Høy konsentrasjon of plum and fresh frukt
- Pairing
- Mørkt kjøtt and Avec
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631683
- Available at
- Vinmonopolet, Vinhuset, Asko
Liqueur
Attåt jordbær og rabarbralikør
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 norske jordbær and rhubarb blendet with spirit. Lagret på stålfat.
- Type
- Likør, frukt and bær
- Alcohol content
- 16 %
- Sugar content
- 300 g/l
- Color
- Mørk rød
- Aroma
- Aroma of jordbær and rhubarb
- Taste
- Fresh flofour of jordbær with hints of rhubarb
- Pairing
- Sjømat, lightt kjøtt, salater and Avec
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631691
- Available at
- Vinmonopolet, Vinhuset, Asko
Liqueur
Attåt ripslikør
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 råsaft from norske redcurrant blended with nøytralt spirit and balansert with sukker
- Type
- Likør, frukt and bær
- Alcohol content
- 18 %
- Sugar content
- 350 g/l
- Color
- Dyp rød
- Aroma
- Fresh and clean aroma of bær
- Taste
- Syrlig and fresh flofour of redcurrant with full-bodied and lang finish
- Pairing
- Lyst kjøtt and Avec
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631568
- Available at
- Vinmonopolet, Vinhuset, Asko
Liqueur
Attåt solbærlikør
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 norske solbær blendet with tradisjonelt spirit. Lagret på ståltanker før tapping.
- Type
- Likør, frukt and bær
- Alcohol content
- 18 %
- Sugar content
- 250 g/l
- Color
- Mørk lilla
- Aroma
- Fresh aroma of solbær
- Taste
- Fyldig, tart and tydelig notes of solbær
- Pairing
- Mørkt kjøtt and Avec
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631659
- Available at
- Vinmonopolet, Vinhuset, Asko
Liqueur
Attåt likør av moreller
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 norske morello cherries blendet with tradisjonelt spirit. Lagret på stålfat før tapping.
- Type
- Likør, frukt and bær
- Alcohol content
- 21 %
- Sugar content
- 285 g/l
- Color
- Mørk rødlilla
- Aroma
- Aroma of sour cherries.
- Taste
- Taste of sour cherries.
- Pairing
- Mørkt kjøtt and Avec
- Packaging
- 50 cl glass bottle with T-cork
- EPD
- 6631493
- Available at
- Vinmonopolet, Vinhuset, Asko
