Historical context
Early settlements in Nordfjord. People lived by hunting, gathering and fishing. Fermentation of honey and fruit may have occurred.
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
Stone Age
c. 10,000 - 1800 BCE
Typical ingredients
Honey, wild berries, wild apples, herbs
Drink types
Mead and simple fruit fermentation
Alcohol-free
Frisider eple
Timeline: Stone Age (c. 10,000 - 1800 BCE)
Product in the timeline
- Time period
- Stone Age (c. 10,000 - 1800 BCE)
- Historical narrative
- Linked to Nordfjord's earliest ingredient traditions, with natural fermentation cues and fruit character from the landscape.
- Ingredients
- Honey, wild berries, wild apples, herbs
- Historically imagined production method
- Ingredients could have been hand-crushed in stone or wooden vessels, mixed with water and natural yeast from fruit or honey, and left cool for spontaneous fermentation before simple decanting.
- Current production method
- Cold-pressed råsaft of apples that is spontantgjæret, filtrert and bottled
- Type
- Alcohol-free Norwegian craft cider
- Alcohol content
-
<0,7 % Read more about the alcohol threshold
Frisider is an alcohol-free cider. In Norway, the Norwegian Food Safety Authority accepts the claim "alcohol-free" for beverages containing less than 0.7% alcohol by volume. We analyse Frisider, and it always remains below 0.7% vol.
Why can fermented "alcohol-free" drinks contain trace amounts of alcohol?
When a drink is based on fermentation, microorganisms use sugar as an energy source. During alcoholic fermentation, yeast converts sugar (glucose) into ethanol (alcohol) and carbon dioxide (CO2). This means that drinks made through, or exposed to, a fermentation process can often contain small residual amounts of ethanol, even when the process is stopped early, the alcohol is removed, or production is adjusted so that only minimal amounts of alcohol are formed.
Examples of other "alcohol-free" products where trace amounts may occur
- Alcohol-free beer: In practice it is brewed like beer, but fermentation is stopped or adjusted to keep the alcohol level low (in Norway typically within the "alcohol-free" threshold).
- Kombucha: Made with a culture of bacteria and yeast (SCOBY). During fermentation, sugar can first be converted into alcohol, which is then largely converted further into acids, but very small traces of alcohol may still remain in the finished drink.
- Kvass: A fermented drink, often made from bread or rye. The alcohol content is usually very low, but it can vary with the process and the time involved.
- Fermented milk drinks, for example kefir: May contain small amounts of ethanol as part of fermentation.
About alcohol percentage labelling
Under food information rules, alcoholic strength must be stated for drinks containing more than 1.2% alcohol by volume.
Pregnancy
Health authorities recommend that pregnant people avoid alcohol, because no safe lower limit has been established. Frisider is still within the Norwegian definition of "alcohol-free" (<0.7% vol.). If you want to follow that advice as strictly as possible, you can choose alternatives labelled 0.0%, or consult your midwife or doctor.
- Sugar content
- 100 g/l
- Color
- Medium deep golden yellow
- Aroma
- Complex apple-driven aroma with hints of baked fruit, forest floor and herbs.
- Taste
- Juicy notes of tart ripe apples with a light firmness, hints of spice, apple cake and herbs. Soft sparkle.
- Pairing
- Fisk, lightt kjøtt, svin
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6136717
- Available at
- Meny, Coop Nordvest, Asko, Vinmonopolet, Gardsutsalg, Dyrket, Kolonihagen, Grøde and flere andre utsalg
Alcohol-free
Frisider eple, granskudd, einebær og hylleblomst
Timeline: Stone Age (c. 10,000 - 1800 BCE)
Product in the timeline
- Time period
- Stone Age (c. 10,000 - 1800 BCE)
- Historical narrative
- Linked to Nordfjord's earliest ingredient traditions, with natural fermentation cues and fruit character from the landscape.
- Ingredients
- Honey, wild berries, wild apples, herbs
- Historically imagined production method
- Ingredients could have been hand-crushed in stone or wooden vessels, mixed with water and natural yeast from fruit or honey, and left cool for spontaneous fermentation before simple decanting.
- Current production method
- Cold-pressed råsaft of apples that is spontantgjæret, filtrert and bottled
- Type
- Alcohol-free Norwegian craft cider
- Alcohol content
-
<0,7 % Read more about the alcohol threshold
Frisider is an alcohol-free cider. In Norway, the Norwegian Food Safety Authority accepts the claim "alcohol-free" for beverages containing less than 0.7% alcohol by volume. We analyse Frisider, and it always remains below 0.7% vol.
Why can fermented "alcohol-free" drinks contain trace amounts of alcohol?
When a drink is based on fermentation, microorganisms use sugar as an energy source. During alcoholic fermentation, yeast converts sugar (glucose) into ethanol (alcohol) and carbon dioxide (CO2). This means that drinks made through, or exposed to, a fermentation process can often contain small residual amounts of ethanol, even when the process is stopped early, the alcohol is removed, or production is adjusted so that only minimal amounts of alcohol are formed.
Examples of other "alcohol-free" products where trace amounts may occur
- Alcohol-free beer: In practice it is brewed like beer, but fermentation is stopped or adjusted to keep the alcohol level low (in Norway typically within the "alcohol-free" threshold).
- Kombucha: Made with a culture of bacteria and yeast (SCOBY). During fermentation, sugar can first be converted into alcohol, which is then largely converted further into acids, but very small traces of alcohol may still remain in the finished drink.
- Kvass: A fermented drink, often made from bread or rye. The alcohol content is usually very low, but it can vary with the process and the time involved.
- Fermented milk drinks, for example kefir: May contain small amounts of ethanol as part of fermentation.
About alcohol percentage labelling
Under food information rules, alcoholic strength must be stated for drinks containing more than 1.2% alcohol by volume.
Pregnancy
Health authorities recommend that pregnant people avoid alcohol, because no safe lower limit has been established. Frisider is still within the Norwegian definition of "alcohol-free" (<0.7% vol.). If you want to follow that advice as strictly as possible, you can choose alternatives labelled 0.0%, or consult your midwife or doctor.
- Sugar content
- 100 g/l
- Color
- Medium deep yellow
- Aroma
- Complex apple-driven and cool aroma with notes of pine needles, juniper, herbs and elderflower.
- Taste
- Juicy and soft with good freshness and light firmness, with notes of apple, elderflower, juniper and pine needles.
- Pairing
- Lamb, mutton, game, pork
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6137475
- Available at
- Meny, Coop Nordvest, Asko, Vinmonopolet, Gardsutsalg, Dyrket, Kolonihagen, Grøde and flere andre utsalg
Alcohol-free
Frisider eple og bringebær
Timeline: Stone Age (c. 10,000 - 1800 BCE)
Product in the timeline
- Time period
- Stone Age (c. 10,000 - 1800 BCE)
- Historical narrative
- Linked to Nordfjord's earliest ingredient traditions, with natural fermentation cues and fruit character from the landscape.
- Ingredients
- Honey, wild berries, wild apples, herbs
- Historically imagined production method
- Ingredients could have been hand-crushed in stone or wooden vessels, mixed with water and natural yeast from fruit or honey, and left cool for spontaneous fermentation before simple decanting.
- Current production method
- Cold-pressed råsaft of apples and bringebær that is spontantgjæret, filtrert and bottled
- Type
- Alcohol-free Norwegian craft cider
- Alcohol content
-
<0,7 % Read more about the alcohol threshold
Frisider is an alcohol-free cider. In Norway, the Norwegian Food Safety Authority accepts the claim "alcohol-free" for beverages containing less than 0.7% alcohol by volume. We analyse Frisider, and it always remains below 0.7% vol.
Why can fermented "alcohol-free" drinks contain trace amounts of alcohol?
When a drink is based on fermentation, microorganisms use sugar as an energy source. During alcoholic fermentation, yeast converts sugar (glucose) into ethanol (alcohol) and carbon dioxide (CO2). This means that drinks made through, or exposed to, a fermentation process can often contain small residual amounts of ethanol, even when the process is stopped early, the alcohol is removed, or production is adjusted so that only minimal amounts of alcohol are formed.
Examples of other "alcohol-free" products where trace amounts may occur
- Alcohol-free beer: In practice it is brewed like beer, but fermentation is stopped or adjusted to keep the alcohol level low (in Norway typically within the "alcohol-free" threshold).
- Kombucha: Made with a culture of bacteria and yeast (SCOBY). During fermentation, sugar can first be converted into alcohol, which is then largely converted further into acids, but very small traces of alcohol may still remain in the finished drink.
- Kvass: A fermented drink, often made from bread or rye. The alcohol content is usually very low, but it can vary with the process and the time involved.
- Fermented milk drinks, for example kefir: May contain small amounts of ethanol as part of fermentation.
About alcohol percentage labelling
Under food information rules, alcoholic strength must be stated for drinks containing more than 1.2% alcohol by volume.
Pregnancy
Health authorities recommend that pregnant people avoid alcohol, because no safe lower limit has been established. Frisider is still within the Norwegian definition of "alcohol-free" (<0.7% vol.). If you want to follow that advice as strictly as possible, you can choose alternatives labelled 0.0%, or consult your midwife or doctor.
- Sugar content
- 100 g/l
- Color
- Middels deep rød
- Aroma
- Sammensatt, bringebærcharacteret and cool aroma. Freshe bær.
- Taste
- Juicy and soft with good freshness and light firmness, clear notes of raspberry and fresh acidity.
- Pairing
- Lamb, mutton, game, pork, cheese
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6137632
- Available at
- Meny, Coop Nordvest, Asko, Vinmonopolet, Gardsutsalg, Dyrket, Kolonihagen, Grøde and flere andre utsalg
Timeline
Bronze Age
c. 1700 - 500 BCE
Historical context
During the Bronze Age, coastal trade and exchange expanded. Farm environments in Nordfjord could adopt more deliberate cultivation and storage.
Typical ingredients
Grain, honey, wild herbs, early fruit ingredients
Drink types
Fermented grain drinks and mead-like expressions
Cider
Attåt sider gardseple
Timeline: Bronze Age (c. 1700 - 500 BCE)
Product in the timeline
- Time period
- Bronze Age (c. 1700 - 500 BCE)
- Historical narrative
- Products in this era point toward early, more organized fermentation traditions where local ingredients were refined with steadier craft.
- Ingredients
- Grain, honey, wild herbs, early fruit ingredients
- Historically imagined production method
- Ingredients could have been crushed or milled, mixed with water in wooden vessels and left for spontaneous fermentation, with simple transfers for clearer liquid.
- Current production method
- Cold-pressed råsaft of apple that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 4,5 %
- Sugar content
- 30 g/l
- Color
- Light golden
- Aroma
- Fresht notes of apples and frukt
- Taste
- Ren, full-bodied and fresh flofour of apples
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6073357
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Cider
Attåt sider eple og bringebær
Timeline: Bronze Age (c. 1700 - 500 BCE)
Product in the timeline
- Time period
- Bronze Age (c. 1700 - 500 BCE)
- Historical narrative
- Products in this era point toward early, more organized fermentation traditions where local ingredients were refined with steadier craft.
- Ingredients
- Grain, honey, wild herbs, early fruit ingredients
- Historically imagined production method
- Ingredients could have been crushed or milled, mixed with water in wooden vessels and left for spontaneous fermentation, with simple transfers for clearer liquid.
- Current production method
- Cold-pressed råsaft from apples and bringebær er fermented with villgjær
- Type
- Cider
- Alcohol content
- 4,5 %
- Sugar content
- 30 g/l
- Color
- Medium deep orange-pink
- Aroma
- Young and focused aroma of fresh apples and raspberry, with light herbs and floral notes.
- Taste
- Livlig with god freshhet and soft sparkle, saftig notes of apple and bringebær, hints of applekjerner and herbs
- Pairing
- Fisk, lightt kjøtt, grønnsaker
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6073894
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Timeline
Iron Age
c. 500 BCE - 800 CE
Historical context
In the Iron Age, farms became more established and local power centers clearer. The Eide Chieftain's farm environment lay about 200 meters from today's distillery.
Typical ingredients
Grain, honey, apples, berries and herbs
Drink types
Mead, beer and fruit-fermented drinks
Cider
Attåt sider eple
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Cold-pressed råsaft of apple that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 28 g/l
- Color
- Light golden
- Aroma
- Fresht notes of apples and frukt
- Taste
- Ren, full-bodied and fresh flofour of apples
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6432504
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt sider kryddereple
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Tradisjonell sidergjæring flofoured with spicesblanding
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 30 g/l
- Color
- Lys gyllen, rødlig
- Aroma
- Fresh applearoma with hints of spices
- Taste
- Syrlig and fresh flofour of apples with hints of tradisjonelle julespices
- Pairing
- Aperitif, cheese, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438899
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt sider eple, kirsebær, solbær og rips
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Cold-pressed råsaft from apples, kirsebær, solbær and redcurrant er fermented with villgjær
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 20 g/l
- Color
- Middels deep rød
- Aroma
- Ung and fokusert aroma of ferske apples, kirsebær, solbær and redcurrant, with hints of spices and herbs
- Taste
- Juicy and soft, with notes of apple, redcurrant, cherry and blackcurrant, plus light spices, biscuit and herbs.
- Pairing
- Fisk, lightt kjøtt, grønnsaker
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438832
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt pæresider
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Cold-pressed råsaft of norske pærer, gjæret and matured på ståltank
- Type
- Cider
- Alcohol content
- 5 %
- Sugar content
- 30 g/l
- Color
- Light yellow
- Aroma
- Fresh and mild fruktaroma
- Taste
- Lett fruity and fresh flofour of pære
- Pairing
- Aperitiff, skalldyr, lightt kjøtt
- Packaging
- 33 cl sleek aluminium can with deposit
- EPD
- 6611776
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Timeline
Viking Age
c. 800 - 1050
Historical context
Trade, seafaring and farming expanded. Mead, beer and early fruit-fermented drinks were common.
Typical ingredients
Honey, apples, berries, barley
Drink types
Mead, early cider forms, beer
Cider
Attåt sider eple og bringebær
Timeline: Viking Age (c. 800 - 1050)
Product in the timeline
- Time period
- Viking Age (c. 800 - 1050)
- Historical narrative
- This product reflects the shift from basic fermentation toward clearer cider expressions centered on local fruit.
- Ingredients
- Honey, apples, berries, barley
- Historically imagined production method
- Must or honey base could have fermented in wooden vessels with local yeast culture, transferred for clarification and stored cool before serving in social and trade settings.
- Current production method
- Cold-pressed råsaft from apples and bringebær er fermented with villgjær
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 20 g/l
- Color
- Medium deep orange-pink
- Aroma
- Young and focused aroma of fresh apples and raspberry, with light herbs and floral notes.
- Taste
- Livlig with god freshhet and soft sparkle, saftig notes of apple and bringebær, hints of applekjerner and herbs
- Pairing
- Fisk, lightt kjøtt, grønnsaker
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438519
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt sider eple, jordbær og rabarbra
Timeline: Viking Age (c. 800 - 1050)
Product in the timeline
- Time period
- Viking Age (c. 800 - 1050)
- Historical narrative
- This product reflects the shift from basic fermentation toward clearer cider expressions centered on local fruit.
- Ingredients
- Honey, apples, berries, barley
- Historically imagined production method
- Must or honey base could have fermented in wooden vessels with local yeast culture, transferred for clarification and stored cool before serving in social and trade settings.
- Current production method
- Cold-pressed råsaft from apples, jordbær and rhubarb that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 30 g/l
- Color
- Light pink
- Aroma
- Fresh and fruity scent of apple and jordbær
- Taste
- Lett fruity flofour of bær with syrecharacter
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438568
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Timeline
Middle Ages
c. 1050 - 1537
Historical context
More systematic farming. Orchards became more established and fermentation methods evolved further.
Typical ingredients
Apples, pears, berries, grain
Drink types
Cider, beer, fruit-based drinks
Cider
Attåt sider eple, jordbær og rabarbra
Timeline: Middle Ages (c. 1050 - 1537)
Product in the timeline
- Time period
- Middle Ages (c. 1050 - 1537)
- Historical narrative
- Placed in an era where orchard culture and more stable cider production took shape in the region.
- Ingredients
- Apples, pears, berries, grain
- Historically imagined production method
- Fruit from established orchards could have been pressed with simple mechanical presses, fermented in casks, and balanced by blending between batches.
- Current production method
- Cold-pressed råsaft from apples, jordbær and rhubarb that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 4,5 %
- Sugar content
- 30 g/l
- Color
- Light pink
- Aroma
- Fresh and fruity scent of apple and jordbær
- Taste
- Lett fruity flofour of bær with syrecharacter
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6073902
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Cider
Attåt sider eple, jordbær og rabarbra
Timeline: Middle Ages (c. 1050 - 1537)
Product in the timeline
- Time period
- Middle Ages (c. 1050 - 1537)
- Historical narrative
- Placed in an era where orchard culture and more stable cider production took shape in the region.
- Ingredients
- Apples, pears, berries, grain
- Historically imagined production method
- Fruit from established orchards could have been pressed with simple mechanical presses, fermented in casks, and balanced by blending between batches.
- Current production method
- Cold-pressed råsaft from apples, jordbær and rhubarb that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 4.5% and 5%
- Sugar content
- 30 g/l
- Color
- Light pink
- Aroma
- Fresh and fruity scent of apple and jordbær
- Taste
- Lett fruity flofour of bær with syrecharacter
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 33 cl aluminium can with deposit
- EPD
- 4,5%: 5746938 | 5%: 6450639
- Available at
- Meny, Coop Nordvest, Asko, Farm shop | Vinmonopolet, Vinhuset, Asko, Farm shop
- Note
- 4.5% and 5% (image shows 4.5%)
Timeline
Age of Distillation
c. 1500 - 1800
Historical context
Distillation spread across Europe, and spirits became more common.
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
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
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
Hard seltzer
Attåt hard seltzer bringebær
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
- Vann and sukker gjæret with champagnegjær, blended with bringebær. Klarnet.
- Type
- Hard seltzer (fermented)
- Alcohol content
- 4.5% and 5%
- Sugar content
- 3 g/l
- Color
- Lys rød mot rosa
- Aroma
- Lett fermented aroma with hints of bringebær
- Taste
- Lett and fresh with notes of bringebær. Lang finish.
- Pairing
- Aperitif, shellfish
- Packaging
- 33 cl aluminium can with deposit
- EPD
- 4,5%: 5746649 | 5%: 6629026
- Available at
- Meny, Coop Nordvest, Asko, Farm shop | Vinmonopolet, Vinhuset, Asko, Farm shop
- Note
- 4.5% and 5% (image shows 4.5%)
Hard seltzer
Attåt hard seltzer solbær
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
- Vann and sukker gjæret with champagnegjær, blended with solbær. Klarnet.
- Type
- Hard seltzer (fermented)
- Alcohol content
- 4.5% and 5%
- Sugar content
- 3 g/l
- Color
- Mørk rød
- Aroma
- Lett fermented aroma with hints of solbær
- Taste
- Lett and fresh with notes of solbær. Lang finish.
- Pairing
- Aperitif, shellfish
- Packaging
- 33 cl aluminium can with deposit
- EPD
- 4,5%: 5746920 | 5%: 6455653
- Available at
- Meny, Coop Nordvest, Asko, Farm shop | Vinmonopolet, Vinhuset, Asko, Farm shop
- Note
- 4.5% and 5% (image shows 4.5%)
Hard seltzer
Attåt hard seltzer mandarin
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
- Vann and sukker gjæret with champagnegjær, blended with mandarin. Klarnet.
- Type
- Hard seltzer (fermented)
- Alcohol content
- 5 %
- Sugar content
- 3 g/l
- Color
- Light golden
- Aroma
- Lett fermented aroma with hints of mandarin
- Taste
- Lett and fresh with notes of sitrus. Lang finish.
- Pairing
- Aperitif, shellfish
- Packaging
- 33 cl sleek aluminium can with deposit
- EPD
- 6629109
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cocktail
Attåt akevitt apple bliss
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
- Destillater and råvarer blended på tank, carbonated and bottled
- Type
- Aquavit cocktail
- Alcohol content
- 5 %
- Sugar content
- 50 g/l
- Color
- Light golden
- Aroma
- Aroma of apple and ginger with hints of aquavit.
- Taste
- Spiced and crisp with fruity notes of apple, aquavit and spices, plus hints of ginger.
- Pairing
- Aperitif, shellfish, party
- Packaging
- 33 cl sleek aluminium can with deposit
- EPD
- 6628911
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cocktail
Handverkscocktail Pink Gin & Tonic
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
- Destillater and råvarer blended på tank, carbonated and bottled
- Type
- RTD (ready-to-drink) cocktail
- Alcohol content
- 4.5% and 5%
- Sugar content
- 50 g/l
- Color
- Pink
- Aroma
- Aroma with notes of bringebær, sitrus, herbs and einerbær, notes of blåbær
- Taste
- Fruity and urtecharacteret, god body and freshhet, bringebær, sitrus, einerbær and blåbær
- Pairing
- Aperitif, shellfish, party
- Packaging
- 33 cl sleek aluminium can with deposit
- EPD
- 4,5%: 6155691 | 5%: 6628713
- Available at
- Meny, Coop Nordvest, Asko, Farm shop | Vinmonopolet, Vinhuset, Asko, Farm shop
- Note
- 4.5% and 5% (image shows 5%)
Cocktail
Handverkscocktail Mandarina Spritz
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
- Destillater and råvarer blended på tank, carbonated and bottled
- Type
- RTD (ready-to-drink) cocktail
- Alcohol content
- 4.5% and 5%
- Sugar content
- 50 g/l
- Color
- Medium deep orange
- Aroma
- Fresh aroma of appelsin, bær, lemon balm and spices
- Taste
- Krydret, cool and perlende with fruity notes of appelsin, bitre herbs and lemon balm
- Pairing
- Aperitif, shellfish, party
- Packaging
- 33 cl sleek aluminium can with deposit
- EPD
- 4,5%: 6157655 | 5%: 6627970
- Available at
- Meny, Coop Nordvest, Asko, Farm shop | Vinmonopolet, Vinhuset, Asko, Farm shop
- Note
- 4.5% and 5% (image shows 5%)
Cocktail
Handverkscocktail Herbal Apple Mule
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
- Destillater and råvarer blended på tank, carbonated and bottled
- Type
- RTD (ready-to-drink) cocktail
- Alcohol content
- 4.5% and 5%
- Sugar content
- 50 g/l
- Color
- Light yellow
- Aroma
- Fresh aroma of ingefær and limebasilikum, with hints of apple
- Taste
- Tydelig ingefærcharacter with notes of aromatiske spices, sitrus and apples
- Pairing
- Aperitif, shellfish, party
- Packaging
- 33 cl sleek aluminium can with deposit
- EPD
- 4,5%: 6157895 | 5%: 6455737
- Available at
- Meny, Coop Nordvest, Asko, Farm shop | Vinmonopolet, Vinhuset, Asko, Farm shop
- Note
- 4.5% and 5% (image shows 5%)
Tonic
Eliksir classic tonic
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
- Smaksuttrekk blir blended sammen with vann and sukker, tilsatt carbonation and bottled.
- Type
- Tonic
- Alcohol content
- <0,7 %
- Sugar content
- 50 g/l
- Color
- Clear
- Aroma
- Fresh sitruscharacteret aroma
- Taste
- Sitron and Lime with bitterhet from Kinin
- Pairing
- For cocktail mixing and as a soft drink
- Packaging
- 25 cl glass bottle with crown cap
- EPD
- 6155857
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Tonic
Eliksir floral tonic
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
- Smaksuttrekk blir blended sammen with vann and sukker, tilsatt carbonation and bottled.
- Type
- Tonic
- Alcohol content
- <0,7 %
- Sugar content
- 50 g/l
- Color
- Clear
- Aroma
- Fresh sitruscharacteret aroma with hints of humle and elderflower
- Taste
- Sitrus, elderflower and humle with bitterhet from Kinin
- Pairing
- For cocktail mixing and as a soft drink
- Packaging
- 25 cl glass bottle with crown cap
- EPD
- 6156541
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Tonic
Eliksir pink tonic
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
- Smaksuttrekk blir blended sammen with vann and sukker, tilsatt carbonation and bottled.
- Type
- Tonic
- Alcohol content
- <0,7 %
- Sugar content
- 50 g/l
- Color
- Pink
- Aroma
- Fresh bærcharacteret aroma with hints of bringebær and blåbær
- Taste
- Sitrus, bringebær and blåbær with bitterhet from Kinin
- Pairing
- For cocktail mixing and as a soft drink
- Packaging
- 25 cl glass bottle with crown cap
- EPD
- 6156798
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
