Aalborg Jubilee Akvavit came on the market in 1946 as a festive marking of 100 the year for the launch of Aalborg Tæk Akvavit. Hence the name.
It is a golden luxury aquavit made on distillate of dill and coriander seeds and rounded with an extract of American white. Opposite most other aquavites it is completely without a coming seed. It gives it an elegant, balanced taste with dill and coriander as the load-bearing forces, but with fine contributions from star anise, citrus and caramel in the slightly smaller roles.
Aalborg Jubilee Akvavit fits fish and pork and is fine for dishes with curry and food from Asian cuisine. And not least, it is created for a piece with Charysild.