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Aalborg Aquavit Taffel is Denmark’s most iconic aquavit, often referred to as the “original” in its category and a staple of Scandinavian drinking culture. First introduced in 1846, this clear aquavit is distilled from carefully selected grains and flavored with a dominant note of caraway, balanced by subtle hints of citrus and other botanicals. The result is a crisp, dry spirit with remarkable purity that has made it the benchmark for traditional aquavits worldwide.
Produced by Aalborg, Denmark’s leading aquavit house, the Taffel expression embodies nearly two centuries of craftsmanship and cultural heritage. Known locally as “Rød Aalborg” because of its distinctive red label, it is deeply rooted in Danish tradition, often enjoyed during festive occasions, family gatherings, and classic smørrebrød lunches. Its clean and refreshing profile makes it ideal for sipping chilled alongside Nordic cuisine, where it enhances flavors while honoring the customs of communal dining.
Aalborg Aquavit Taffel’s reputation extends far beyond Denmark, having achieved international recognition as one of the finest examples of aquavit available. With its timeless design, historic legacy, and authentic flavor, it remains a definitive choice for enthusiasts who want to experience aquavit in its purest and most traditional form.
Aalborg Taffel Aquavit is the original and most iconic expression of Danish aquavit, first introduced in 1846. Known for its crystal-clear appearance and bold character, it opens with pronounced aromas of caraway seed, which is the hallmark of traditional aquavit, supported by subtle notes of citrus peel and herbs. On the palate, it is crisp, dry, and full-flavored, delivering intense caraway balanced by a slight peppery edge and a clean, refreshing finish. Its clarity and purity make it both a versatile sipper and an excellent companion to food.
This classic aquavit pairs naturally with Nordic-inspired dishes but also works well beyond its roots. As a Starter, it shines with pickled herring, smoked salmon, or rye bread with cured meats. For the Main Course, it complements roasted pork, spiced sausages, or Scandinavian meatballs, where its caraway and spice notes enhance savory richness. In the Cheese course, it works with tangy blue cheese, havarti, or aged gouda, providing a refreshing counterbalance. For Dessert, it can be paired in contrast with rich chocolate mousse, almond cake, or spiced ginger cookies, where its dryness cuts through sweetness.