D Aurum

Oak gives aquavit extra flavour and adds a little more structure, even though the aquavit remains rounded and harmonic, and with a well-preserved dill character.

Ancient alchemists worked for hundreds of years trying to make gold in a test tube, and we have much to thank those endlessly diligent alchemists for. Even though their endeavours to make homemade gold failed, their laboratory work created chemical knowledge that is still used today.

We only need to name one thing: Distillation. The alchemists used distillation to make new strange liquids, and Den Ny Spritfabrik would like to thank them for discovering how to distil alcohol.

The alchemists tirelessly searched for “The Philosopher’s Stone”. This legendary substance was supposed to be able to turn base metals into the purest gold simply through contact. Den Ny Spritfabrik is a modern day alchemist. We turn silver into gold – at least when it comes to liquor. We have found our own “Philosopher’s Stone”, not made of rock. On the contrary, a living helper from the world of plants – the oak tree.

We start with silver in the form of D Argentum Aquavit, the freshness and clarity of which creates immediate associations with silver, as it is poured into the glass. Hence the name Argentum, which is the Latin word for silver. We wanted to produce an aquavit that was a worthy supplement to Argentum. An aquavits uniquely different to Argentum. An aquavit with more flavour, that was more rounded, with an overall experience that resembled cognac, yet retained the undiminished and authentic taste of dill.

As a matter of principle, we do not want to mix a lot of different flavours together, because we want to create a pure experience, but saying that, there is always room for new ingredients. Not another herb, but wood – oak – well-known in the world of wine. Oak was first used hundreds of years ago because there was a need for a better way of storing  wine. Oak was so malleable and pliable that it could be shaped into round barrels. Barrels that were dense enough to allow the wine to be stored in them for years.

But oak barrels are not just passive containers, the wood adds completely new characteristics to the wine. Oak adds special seasoning and countless new taste sensations, which can enhance the wine’s characteristics and make it even better. Oak is also rich in tannin – tannic acid – and therefore the oak adds more than flavour, it adds structure. The tannin provides the finished wine with backbone, so not only does it taste better, it also works better at the dinner table – especially with rich, strong-tasting courses.

After countless attempts, we finally found the right combination of dill and oak. A combination where the oak’s discreet workings help to accentuate new details of the aquavit’s taste and aroma. Oak gives aquavit extra flavour and adds a little more structure, even though the aquavit remains rounded and harmonic, and with a well-preserved dill character. It is an extra strength in the new aquavit, and provides countless gastronomic possibilities, because it works with even the strongest-tasting courses. Oak automatically adds colour to the aquavit which takes on a beautiful golden tone, which we know from fine brandies like Armagnac and Calvados.

The golden colour gave the aquavit its name. Aurum is the Latin word for gold, and our golden schnapps is called D Aurum. A worthy partner to D Argentum.


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