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Aquavit Bremer Kööm

Three months barrel-aged aquavit in a freshly emptied red wine barrel
42 % Vol Alc
vegan vegetarian lactose-free gluten-free
Array
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    [pos:notdiscountable] => 0
    [pos:choosewarehousespacemanually] => 0
    [servierempfehlung] => Traditionell wird Aquavit meistens eiskalt in einem möglichst vorgekühlten Schnapsglas getrunken. Die schönen Aromen treten aber besser bei Zimmertemperatur hervor.
    [jahrgang] => 0
    [herstellung] => Für unseren Aquavit versetzen wir Neutralalkohol mit Wasser, Kümmel, Dillsamen, Dillspitzen, Pomeranze, Orange, Koriander, Fenchel, Anis, Nelke, und Zimt. Hinzu kommt eine typisch Bremer Zutat: Grünkohl! Diese spezielle Zusammensetzung der Gewürzmischung bestimmt den Charakter. Der Alkohol aus diesem Mazerat wird nach einer bestimmten Einwirkzeit in einer kleinen 130 Liter-Feinbrandblase ganz langsam wieder herausdestilliert. Dann ist er nicht mehr neutral, sondern riecht und schmeckt nach den würzigen Aromen der Botanicals. Dieses Rohprodukt verbringt dann eine kurze Zeit im Reifelager, um die Inhaltsstoffe Bindungen eingehen zu lassen und den Geschmack abzurunden. Als Reifefass haben wir eine frisch entleertes Rotweinfass eines Winzerfreundes Tim Kalbhenns aus dem Badischen, dem Weingut Klumpp, ausgewählt. Die Reifezeit von drei Monaten ist bewusst sehr kurz gewählt, um den schönen Kupferton zu bekommen. Die Filterung erfolgt über Aktivkohle. Bei Abfüllung kommt ausschließlich Wasser zum Herabsetzen zum Einsatz. Es werden keine Aromastoffe oder Zucker zugesetzt. Ebenso wird nicht gestreckt oder verschnitten.
    [bullet4_nase] => 
    [bullet5_gaumen] => 
    [sensorik] => Feine Kräuternoten und Akzente von Wiesenhonig in der Nase, ausgewogene Kräuteraromen mit feiner, nicht dominierender Kümmelnote im Geschmack – das zeichnet unseren Bremer Kööm aus.
    [manufacturing] => For our Aquavit, we mix neutral alcohol with water, caraway, dill seeds, dill tips, bitter orange, orange, coriander, fennel, anise, clove, and cinnamon. A typical ingredient from Bremen is also added: kale! This special blend of spices determines the character. The alcohol from this maceration is slowly distilled again in a small 130-liter fine brandy still after a certain period of time. It is no longer neutral, but smells and tastes of the spicy aromas of the botanicals. This raw product then spends a short time in the maturation warehouse to allow the ingredients to bond and round out the flavor. We have chosen a freshly emptied red wine barrel from our winemaker friend Tim Kalbhenn's winery Klumpp in Baden as the maturation barrel. The maturation time of three months is deliberately short to achieve the beautiful copper tone. The filtration is done using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added. It is also not diluted or blended.
    [sensory-description] => Herbal notes and accents of honey on the nose, balanced herbal flavors with a delicate, non-dominant caraway note on the palate - that's what distinguishes our Bremer Kööm.
)
1
Bottle size (ml)
39,90 €
57,00 € per 1 l
incl. 19% VAT , plus shipping costs
SKU: 0049-0700
  • Available immediately
  • Delivery time: 3 - 7 Workdays
Description
Originally, the aquavit comes from Scandinavia - since the early modern era, such a spice-flavored brandy is called. Eleven spices were selected for our Bremer Kööm aquavit in cooperation with the Bremen wine and spirits store Julius Kalbhenn. Among them are caraway and dill seeds, and - very typical for Bremen - kale!
Sensory description
  • Herbal notes and accents of honey on the nose, balanced herbal flavors with a delicate, non-dominant caraway note on the palate - that's what distinguishes our Bremer Kööm.
Production
For our Aquavit, we mix neutral alcohol with water, caraway, dill seeds, dill tips, bitter orange, orange, coriander, fennel, anise, clove, and cinnamon. A typical ingredient from Bremen is also added: kale! This special blend of spices determines the character. The alcohol from this maceration is slowly distilled again in a small 130-liter fine brandy still after a certain period of time. It is no longer neutral, but smells and tastes of the spicy aromas of the botanicals. This raw product then spends a short time in the maturation warehouse to allow the ingredients to bond and round out the flavor. We have chosen a freshly emptied red wine barrel from our winemaker friend Tim Kalbhenn's winery Klumpp in Baden as the maturation barrel. The maturation time of three months is deliberately short to achieve the beautiful copper tone. The filtration is done using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added. It is also not diluted or blended.
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