Lapponia Page 1 of 1

The premium quality of liqueurs from the Lapponia distillery lies in the production traditions several centuries old. It all officially began in 1867, when Tsar Alexander II. granted Anders Nordfors, a trader living in Turku, a license to produce alcoholic beverages, e.g. liqueurs. To this day, Lapponia liqueurs continue the tradition of producing Finnish fruit liqueurs in the city of Turku.

All Lapponia liqueurs are produced in Finland, where they use only hand-picked berries that have grown in nature. No preservatives are used in the production of liqueurs, however, their shelf life is several years. Thanks to the special method used in their production (slow extraction), the fruit imparts all its taste and excellent aroma. Each liqueur combines the pure and natural tastes of Arctic nature.

The first step is to let the fruit extract. First, they check the fruit and do an analysis. It is then placed in a vat containing 30% ethanol, where the fruit alcohol absorbs all the color, taste and aroma. This stage lasts 3-6 weeks. The seeds and skins are then removed.

The result is a fruit extract with a very pronounced taste, which matures in the container for about two months, tasting it regularly in order to determine the degree of ripening as accurately as possible. To create a liqueur, it is still necessary to add the optimal amount of sugar and alcohol. The mixture is cold processed to clean and then ready for bottling.

Although the production process of Lapponia liqueurs has been modernized over the decades to maintain high quality, to this day everything is done almost exclusively by hand.