Everywhere in the country on slopes and in dunes where other berry-bearing bushes often have to give up, we can harvest the sour late in the year
berry, sea buckthorn. We have chosen to combine it with cucumber and dill, and despite the fact that the latter originally originates from Central Asia, today it is especially associated with northern and eastern European cuisines. The combination is our take on a schnapps for New Nordic cooking.
Behind Snaps Bornholm are three friends – Simon Lorentzo Jensen, John Oxlade and Jesper Kleine Rasmussen. Over several years, they have privately made their own chili schnapps, which has been very popular among friends. In 2015, the idea of putting the schnapps into production arose, and the search for a producing partner began. That led them to Bornholm and to De Bornholmske Spritfabrikker in Nexø. The meeting with Bornholm and the owner Niels Frost Jensen and his wife Erna made it clear that they had found the perfect business partner. Niels shares their great passion for schnapps, and it didn’t take long for them to agree to play and experiment with natural, organic ingredients to arrive at a Bornholm schnapps of the finest quality. A schnapps brewed on proud traditions with a modern twist that piques curiosity and provokes the senses.
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