Product & Production
The need of an alternative
"Hasn't Bailey's already made the perfect cream liqueur? Why do we need alternative ones? "
Here's why: When Scandinavian restaurants are serving their most genuine and authentic Nordic meals they don't have any local cream liqueur to offer as avec. The evening has to be rounded up with foreign beverages. Bummer!
And who doesn't want to try a genuine cream liqueur with taste of cloudberries for example - or multe as we call it in Norwegian? A taste none of the existing cream liqueur companies around the globe feel obliged to develop.
Numerous bartenders, sommeliers and chefs are meeting us with enthusiasm and support. Leading players in the national tourism industry the same: "Go ahead - our tourists wants an alternative to the aquavit" is what they're saying.
so what is Nordic Cream, really?
In contrary to Irish cream which is based on whiskey, the Nordic Cream are based on traditional Nordic spirits, like potato vodka and the aquavit.
In a typical Fjording Nordic Cream recipe you'll find aquavit/vodka/fruit spirits, cream, honey/sugar or other sweetening, and then juice from berries, fruits and nuts from the Nordic fauna. Not just aromas and concentrates - the real deal.
It shall be as local, genuine and organic as possible. More thoughts about the term Nordic Cream and its effect on product development in this blogpost.
Gardsbrenneriet, a distillery located on the west-coast of Norway, in the heart of the Fjording-region, is our skillful and motivated production partner.