The term Aquavit is derived from the Latin word aqua vitae (water of life). This name was baptized about 700 years ago by a french doctor and alchemist, who produced the fire water, which he won from the distillation of wine.The Aqua Vitae quickly took account of its "miraculous" effect a triumphal procession through the Occident. In many countries, the name of the prevailing spirit infers on this Aqua Vitae, for example next to the aquavit or the French Eau de Vie also the whiskey, which was called in earlier times in gaelic "uisgebeatha", also translated as "water of life".
As it was told in Scandinavia: in a letter to the Archbishop of Norway, Olaf Engelbretsson, Eske Bille, the Danish Duke of Castle Bergenshus described his gift 1531 as "a water, that was called Aqua Vitae, and which was a blessing for any kind of disease a person can have, be it internal or external". Although we do not share this wisdom, however we acknowledgen, that Aquavit with caraway and anise essences are the most important in the Scandinavian countries to the solid companions any kind of feast as it was in Germany, the Netherlands and the Baltic States.
With the Dreiling the idea of this digestive revived. On the one hand it is a typical aquavit with a significant caraway and anise-note, cloves and dill, on the other hand the complex recipe of coriander, ginger, lemongrass, fennel, iris root, chamomile and mace gives the unique and complex flavour.Its incomparable gentleness results by the use of high-quality wine-spirit which is stored in a barrel and is made from wheat, rye and spelled. We use a wine-spirit, wich is aging over 8 years in fine oak barrels. This unusually careful compilation of selected ingredients makes up an aquavit, which can be easily drunk at room temperature and in small sips, like a good cognac or whiskey. Together with ice, it can also be a nice shot.
You will taste and feel it - the Dreiling is pleasant and at the same time a wonderfully aromatic and mild aquavit.