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Infused and craft–distilled with fresh dill and a touch of caraway seed and juniper berry. Dill aquavit pairs well with rich seafood such as crab and lobster, and preserved fish like herring and salmon. It brings a cleansing note, with a smooth finish.
For those accustomed to flavorless vodkas, sugary rums, and woody whiskeys, a dill–flavored spirit will catch you by surprise, yet dill and caraway are the traditional flavors of aquavit, a tradition that goes back to at least the 15th century. The recipe relies on two critical ingredients, the base alcohol and the dill. The dill is sourced from two farms, both within a half-hour’s drive from the distillery: Big River Farms in Marine on St. Croix, Minnesota and Deer Lake Gardens in St. Croix Falls, Wisconsin. The dill is harvested in the morning and delivered to the distillery as soon after the harvest as possible, sometimes within 3 hours of the plant being cut.
For the base alcohol, Marc sought out 45th Parallel Spirits: they buy the corn from a single family farm situated precisely on the 45th parallel, halfway between the equator and the North Pole and just a few miles from the distillery. The 45th crew does everything on–site, from fermenting the ground corn to distilling, blending, filtering, and bottling their product. Grain–to–glass. 45th Parallel Vodka was awarded five stars by F. Paul Pacult’s Spirit Journal, in which Pacult called it “the best unflavored vodka I’ve tasted in the last two to three years, bar none.”