Freya

When it comes to cocktails and drinks, I’m always on a voyage of discovery. Over the last few years the number of artisan distillers has increased dramatically, meaning there are new spirits to discover every week. Some are a subtle twist on an old classic and some make you really sit up and take notice. Just before Christmas last year I discovered Freya Birch Spirit, and was immediately intrigued.
Named after the Norse Goddess of love, fertility, gold and war, Freya was a bringer of new life, protector of fallen warriors and the ‘most glorious’ amongst the Norse gods. She was wild, independent, natural and spirited (sounds like my kind of girl!)
Freya is distilled from the sap of the birch tree, which grows in wild abundance across the northern hemisphere. Harvested once a year in early spring after the winter thaw, foragers have just three weeks to search the forests for wild birch trees and carefully and sustainably tap the trees drawing out the pure birch sap. The sap is frozen to retain freshness and its full flavour and the trees are left to continue their growth until the next year.

The naturally occurring sap is fermented and distilled in hand made copper pot stills to a clean, pure spirit full of flavour and with the wild, natural character of the birch. Freya is the first ever ‘Wild Spirit’, truly unique and a natural wild alternative to Gin, Vodka or other white spirits.

Freya has a lightly fruity aroma akin to fresh peaches. There are hints of natural green flavours reminiscent of a premium tequila and the woody notes of a young whisky together with a background of subtle vanilla and ending with lingering rye.

It might be too subtle to work with chocolate, but I’ll give it a go and see how we fare. Keep you eyes on our Seasonal Specials page.

Hilary Delamare

Choctails® was founded by husband and wife team Simon and Hilary Delamare. Simon's suggestion of putting cocktail flavours into chocolate took Hilary's chocolate-making hobby to new heights, until in May 2012, the decision was made to turn the hobby into a full time business. The domestic kitchen became a production factory by day, and the dining room was given up to become a place where hand-made chocolate is crafted

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