The story

Aalborg Jubilæums Akvavit came on the market in 1946 as a festive marking of 100 years for the launch of Aalborg Taffel Akvavit. Hence the name.

The experience

It is a golden luxury aquavit made from dill and coriander seed distillates and rounded off with American white oak extract. Unlike most other aquavits, it is completely caraway-free. This gives it an elegant, balanced taste with dill and coriander as the main forces, but with fine contributions from star anise, citrus and caramel in slightly smaller roles.

The food it goes with

Aalborg Jubilæums Akvavit goes well with fish and pork and goes well with dishes with curry and food from Asian cuisine. And not least, it's made for a piece of curry herring.