Jet-black vodka infused with salty liquorice, drunk ice cold. Finns mixed it at home for decades before commercial bottling began in 1993, and the commercial version simply formalised what was already happening in kitchens.
It is a commercial bottling built on a distilled spirit, and ammonium chloride at the concentrations salmiakki uses is regulated as a food additive with an upper limit.
What goes into it
- Koskenkorva grain spirit
- salmiakki — ammonium chloride liquorice
- sugar
- colouring
How it is made
Salty liquorice is dissolved into grain spirit with sugar until the mixture turns opaque black, then filtered and bottled at a strength well below the base vodka. Ammonium chloride is what makes salmiakki salty rather than sweet, and it is what gives the drink its bite.
How long it takes: blended and bottled; no ageing
How it is eaten
Ice cold in a shot glass, straight from the freezer.
History
Home-mixed in Finland for decades before commercial bottling began in 1993.
Frequently asked questions
What is Salmiakki Koskenkorva?
Salmiakki Koskenkorva is a wine & spirit from Finland: jet-black vodka infused with salty liquorice, drunk ice cold. Home-mixed in Finland for decades before commercial bottling began in 1993.
How is Salmiakki Koskenkorva made?
Salty liquorice is dissolved into grain spirit with sugar until the mixture turns opaque black, then filtered and bottled at a strength well below the base vodka. Ammonium chloride is what makes salmiakki salty rather than sweet, and it is what gives the drink its bite. It takes blended and bottled; no ageing.
Can I make Salmiakki Koskenkorva at home?
No, and the atlas gives no method for it. It is a commercial bottling built on a distilled spirit, and ammonium chloride at the concentrations salmiakki uses is regulated as a food additive with an upper limit.
What goes into Salmiakki Koskenkorva?
Koskenkorva grain spirit, salmiakki — ammonium chloride liquorice, sugar, colouring.
How is Salmiakki Koskenkorva eaten?
Ice cold in a shot glass, straight from the freezer.
