PR Dill Aquavit Essence 20 ml

PR Dill Aquavit Essence 20 ml

A late-summer evening, coloured lanterns, a silly paper hat and a mountain of red crayfish on the platter. The scent hanging over the table is flowering dill – and you have to wonder whether any other herb is so strongly tied to the parties at the tail end of summer. Dill Aquavit takes that scent and pours it into the schnapps glass.

This is an aquavit that does not pretend to be anything other than what it is. Dill stands centre stage, both the green, juicy note of fresh dill heads and the warmer, spicier flavour of ripe dill seed. Caraway remains as the foundation, so the kinship with classic aquavit is never lost, but it is the dill you remember.

Colour & Appearance

The finished schnapps is clear with a faint straw-yellow, almost green-shimmering tint. It looks as fresh as it tastes and mists over beautifully in a chilled glass – a schnapps that belongs to late summer even to the eye.

Nose

The nose is like rubbing a head of dill between your hands. Fresh, green dill comes first, followed by the warm, slightly aniseed-like spice of dill seed. Behind the green there is bready caraway, a touch of lemon zest and a cool note of fennel.

Palate

The palate opens green and fresh, with a juicy dilliness that immediately makes you think of crayfish brine and freshly boiled potatoes. After a few seconds the dill seed takes over, bringing warmth, depth and a mild pepperiness. Caraway builds body in the background and gives the schnapps the backbone that a pure dill flavour can otherwise lack. The aquavit is dry, with no sweetness to speak of, which makes it an excellent schnapps for food: it rinses clean, refreshes the palate and makes the next crayfish tail taste even better.

Finish

The finish is clean, herbal and medium-long. Dill seed and caraway fade out together, with a cool, green note that lingers longest and marries nicely with the saltiness of the shellfish.

How to Use

The essence is mixed with vodka or neutral spirit and can be enjoyed straight away. 20 ml makes 750 ml of finished aquavit. Instructions are on the label.

Serving Suggestions

• Ice cold at the crayfish party – naturally.
• With a prawn feast, garlic mayonnaise and toasted bread.
• With midsummer’s pickled herring, soured cream and new potatoes tossed in dill.
• With cured salmon and potatoes in a creamy dill sauce.
• A few drops in the crayfish brine, in a creamy prawn salad or in a cold dill sauce.

About the Essence

Dill Aquavit is part of the PR (Prestige) series and is the most pronounced dill schnapps in the range – greener and more direct than Jubilee, where the dill shares the stage with coriander and citrus.

A bottle belongs in the fridge from the first crayfish of the season to the last open prawn sandwich. For restaurants, party organisers and producers the essence is also available in 25 litres.