We took a stab at our own interpretation of Flora Danica. At the end of this past summer, our R&D team went searching for interesting plants around the distillery and greater Copenhagen. In particular, they gathered ingredients that are typical of the landscape and quintessentially Danish in flavor: pineapple weed, also known as wild chamomile, rosehip seeds, Noble fir cones and Douglas fir cones. It’s a hyper-seasonal assortment that captures the final, lingering moments of Danish summer.
Back in the distillery, we produced a low wine to individually macerate each of these ingredients in, and then distill each of the macerations to create a clear spirit. Separately, we use the macerated pineapple weed to make kombucha. We taste various cuts of the spirit and blend them back together to create our ideal flavor profile. To finish, the blend is rectified with the pineapple weed kombucha and aged in a cognac cask for one week.
The resulting spirit is crisp and herbaceous with bright, menthol notes. Flora Danica, although a snapshot of summer, is apt for the holiday season: it’s complex and slightly bitter with spiced undertones.