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pplier Pernod Ricard Travel Retail has issued a new edition of its Absolut vodka brand. Absolut Amber takes the essence of Absolut and adds a rich, complex character from gently-roasted oak wood. It is a transformative new product that combines white and dark spirits.
The Absolut Company global brand director Mathias Westphal said: “With Absolut Amber we break down the traditional boundaries of white and dark spirits. We are now able to offer our consumers a completely new taste experience.”
Absolut Amber is created by a unique method of exposing Absolut to a variety of different oak types to produce oak barrel-aged spirits. Absolut Amber is blend of Swedish, American and Bourbon
oak spirits combined with oak macerated spirits. The product has a natural amber colour with a mellow and oaky taste while retaining the quality and smoothness of its original form.
Master Blender Per Hermansson added: “While experimenting with resting Absolut in oak, we explored various methods of barrel-aging, types of oak, and ways to use macerations, before landing on the perfect blend.”
pplier Pernod Ricard Travel Retail has issued a new edition of its Absolut vodka brand. Absolut Amber takes the essence of Absolut and adds a rich, complex character from gently-roasted oak wood. It is a transformative new product that combines white and dark spirits. The Absolut Company global brand director Mathias Westphal said: “With Absolut Amber we break down the traditional boundaries of white and dark spirits. We are now able to offer our consumers a completely new taste experience.”
Absolut Amber is created by a unique method of exposing Absolut to a variety of different oak types to produce oak barrel-aged spirits. Absolut Amber is blend of Swedish, American and Bourbon
oak spirits combined with oak macerated spirits. The product has a natural amber colour with a mellow and oaky taste while retaining the quality and smoothness of its original form.
Master Blender Per Hermansson added: “While experimenting with resting Absolut in oak, we explored various methods of barrel-aging, types of oak, and ways to use macerations, before landing on the perfect blend.”
