Special editions

In our cask storage, we´ve gathered a few casks from whisky distilleries on Islay in Scotland. The whisky region of Islay is known for its distinct smoky aroma that comes from the peat fires used to dry malted barley.
Our intentions have been to use the peated casks as small blending components in some of our akevitts, but three of those casks really stood out. We decided to blend those together to really let the peat impact shine through.
We distill our akevitt with the best caraway from Inderøy along with native ingredients such as meadowsweet, angelica root, heather flower and rowan berries to name a few. We first aged it for four years in bourbon barrels before transferring it into peated Islay whisky casks to finish the maturation.
The akevitt in your hands have therefor matured for more than five years in selected barrels.
50 cl glass bottle - ABV: 43 %

Back in 1996, a group of friends bought a cask filled with single malt from the newly founded Lochranza Distillery on Isle of Arran, Scotland. This cask was left to mature for 25 years before it was bottled and sent to Norway.
On the same pallet as the bottles was also the Cask. We got our hands on it and decided to mature some of our akevitt in it. Now, 27 years since it was filled at Lochranza Distillery, its new content is bottled at Oslo Håndeverksdestilleri in numbered bottles.
50 cl glass bottle - ABV: 43 %

We came across a batch of freshly dumped barrels that previously contained tequila. An idea came into our minds: what if we would take some of our bourbon barrel aged akevitt and let it finish in tequila barrels? We could combine elements of both crafted spirits. And so, we did.
Our akevitt is distilled with the best caraway from Inderøy along with native ingredients such as meadowsweet, angelica root, heather flower and rowan berries to name a few. We first aged it for 4 years in bourbon barrels before transferring it into three selected tequila barrels to let it further age for another year. For this last period of maturation, we stored the barrels at ambient temperature throughout the seasons, warm in the summer and cold during the winter months.
The akevitt in your hands have therefor matured for more than five years in selected barrels.
50 cl glass bottle - ABV: 43 %

Our first collaboration wih the well-known Scottish malt whisky distillery Highland Park. Norwegian akevitt matured in their old whisky casks. Laid down in June 2017 and the first 1000 bottles were filled in January 2020.
50 cl glass bottle - ABV: 43 %

Around christmas time it’s importan for us Norwegians to enjoy akevitt specially made for christmas. This is clled juleakevit.
The akevitt is agd for minimum 18 months on bourbon barels before finishing them for several months in redwine casks from Saint-Emillion in Bordeux. We macerate itogether with some plums and cherries for added fruitynes and a touch of sweetness.
50 cl glass bottle - ABV: 41 %

Using rum barrels to age aquavit is unique, but when we release our first rum barrel aged akevitt, it comes from a truly unique barrel. Caroni may not be a name that says a lot to most people, but in the rum world this is the most sought-after distillery there is. Though there are no more. In 2002, the Trinidad distillery was closed and demolished. The few barrels that were left have subsequently achieved a legendary status and are highlu south after by collectors. One of the very last barrels that was emptied, Oslo Håndverksdestilleri got hold of and aged akevitt in from June 2018 to December 2019. This is not only a unique barrel to be able to use for aquavit, but also unique in the whole spirits world. Caroni is known for its unique aroma that is difficult to describe. If you try, it will be a mixture of petroleum and flowers and you can really taste this influence on the aquavit.
50 cl glass bottle - ABV: 43 %

Mannskoret is a Norwegian choir that calls themself for “a choir for people who didn’t think they liked choir songs”. They are around 30-40 persons, known and unknown.
This akevitt is made in our well known way with Norwegian botanicals and minimum 18 months of aging on Bourbon barrels. Together with the choir memembers we also added a hint of chili for added heat.
Cheers!
70 cl glass bottle - ABV: 41 %

Fyret Mat & Drikke, an akevitt institution in Oslo, celebrated 25 years in 2022 and we got the opportunity to create an akevitt with them for the celebration. Carefully selected barrel together with additional distillates, lightly smoked rosmary to name one, creates an unique akevitt.
50 cl glass bottle - ABV: 41 %

A meeting between Norwegian akevitt and pot still whiskey from Ireland. We came up with a botanical akevitt recipe to match the cask from Teeling Whiskey and let it mature for minimum 18 months.
50 cl glass bottle - ABV: 43 %