Bitters "Bäska Snaps" - 50cl

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$33 $66.50/Literinc VAT., excl.delivery

A bitter snaps with liquorice, wormwood, and caraway. Created by Bittermens, Inc. and Produced at Emile Pernot.    Read the whole description

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0-500 g: $11,50 (~7,50 EUR - no tracking)
500 g - 1 kg: $16,50 (~11,00 EUR - no tracking)
1-2 kg: $22.50 (~15,00 EUR)
2-3 kg: $50 (~33,33 EUR)
3-4 kg: $55 (~36,67 EUR)
4-5 kg: $60 (~40,00 EUR)
5-6 kg: $65 (~43,33 EUR)
And there above, $5 per additional kilo.


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In Scandinavia, during festivals and holidays, it's common to see bottles of herb-infused schnapps and aquavit passed around the dinner table or passed between friends during a crayfish boil. Of all of the different type of infused schnapps, the traditional "besk" or bitter schnapps is one of the most unique.

Avery Glasser, co-founder of bitters and bitter liqueur producer Bittermens, decided to keep the tradition of bitter schnapps production alive using very traditional methods. First, a high proof aquavit is made by infusing caraway into strong spirits. Licorice, rhubarb, citrus and other herbs are then macerated in the aquavit to slowly extract their flavor. Distilled wormwood is then blended in and the schnapps is finished with a little bit of sugar.

To make this product, Bittermens partnered with one of the world's most prestigious absinthe distilleries, Emile Pernot in Pontarlier, France as their experience in working with wormwood distillates is second to none.

Bäska Snaps starts off bracingly bitter with a strong wormwood flavor which lingers on the palate. Bright citrus keeps the overall flavor crisp and light while the complimentary herbal components keeps the Bäska Snaps from feeling thin.

A wonderful introduction to bitter spirits for lovers of Absinthe, Bittermens recommends experimenting by substituting the Bäska Snaps into traditional Absinthe cocktails or simply serving it in the Swedish style - ice cold in a small "snaps" glass.

Emile Pernot, France

1899 :

the young Emile-Ferdinand Pernot, a native of the Fougerolles region, where he had trained as a distiller, joins the Parrot brothers and together they establish “Emile Pernot et Cie” located in Pontarlier. Emile-Ferdinand's son, Emile-Joseph (don't worry, none of their sons were called Emile-Emile even though they loved this first name), a survivor of the World War I trenches, later registers the famous name “Emile Pernot”.

2009 :

The distillery moves from the center of Pontarlier to the magnificent old Cousin Jeune building in La Cluse et Mijoux, at the foot of the Château de Joux, the very same building where the young Emile-Joseph Pernot learnt his trade a century earlier. And you know what? It was a pure coincidence – the building had been a post office and a fire station in the intervening years!

Absinthe distillation at Emile Pernot :


The two century-old copper alembics used by Emile Pernot for their absinthe distillations were made by the famous firm of Egrot in the early 1900s. They were especially designed and built for absinthe distillation, and they are the only stills of their kind in operation anywhere in the world. These stills allow the Pernot distillery to produce absinthes of exceptional quality according to methods unchanged for a century.

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