Rhubarb : From our own farm
The rhubarb grows on our own farm in Bråhovda. It is grown without pesticides or artificial fertiliser and gives the gin a fresh, tart note of early summer.
Production
Origin
From medicinal plant to garden classic
Rhubarb was first grown as a medicinal plant and only began to be eaten once sugar became cheap in the 18th and 19th centuries. It probably reached Nordic gardens in the late 18th or early 19th century, and today it is a natural part of the Swedish garden.
The stalks are traditionally harvested in early summer, when they are at their youngest and most tart.
Flavour profile
Tart and summery
The tartness of rhubarb comes mainly from malic acid. In the gin it brings a fresh, fruity acidity that balances the botanicals and evokes early summer.
More ingredients
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Wheat
The wheat is grown organically by the Weidman family on the neighbouring farm, Flassbro. Together we have experimented with wheat varieties, which – somewhat surprisingly – have played a very important part in the flavour profile of the final product. The current product uses spring wheat.
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Juniper
The juniper berries have been picked by hand in the cultural landscapes around Bråhovda, over an ever wider area.
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Coriander
Swedish-grown coriander seed is an important contributor to the classic gin character.
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Mint
The mint is harvested and used fresh when we flavour our gin. It is an important part of the freshness in a Nordic gin produced entirely without citrus.
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Lingonberry
Lingonberries from the forests of Sörmland add a tart yet rounded note that strengthens the gin and brings Nordic nature to mind.
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Yarrow
Yarrow grows wild in Sörmland. It is dried gently and gives a subtle herbal note with hints of summer flowers.