Valhalla liquor was inspired by the rough conditions of the Nordics. Valhalla is made from 15 different Nordic herbs that have had to withstand rough conditions to survive and grow. The main herbs in Valhalla are Angelica archangelica (wild celery), Achillea millefolium (yarrow) and Artemisia absinthium (wormwood).
Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is part of the parsley family. It carries a bitter flavour, and strong aroma. But the legends surrounding it tell an even more intriguing story. Angelica was said by an angel in a dream to be a cure for the plague. It was used to keep evil spirits and witchcraft at bay – referred to as “The root of the Holy Ghost”.
Achillea millefolium or Yarrow is a flowering plant in the family Asteraceae, native to the Northern Hemisphere. It has a bitter and peppery taste used in the preparation of food and drinks. Legend has it that Achilles, the hero of the Trojan War, carried Achillea (hence its name) with his army to help staunch the bleeding of wounds and cuts from battles.
Artemesia is a plant that is used primarily as a bitter in liqueurs. It is perhaps most famous for having been used as an ingredient in the spirit absinthe. Age-old legend has it that Artemesia gives psychic abilities to practitioners. We will let you decide whether or not there is any truth to this claim. However, this plant is widely used in the preparation of a wide variety of food and drink, like spirits, tea, wine and vermouths.
During the long period of maturation, the Nordic plants form complex aromatic compounds. This evolutionary process is what makes Nordic plants unique, resulting in a distinctive and powerful taste. Different herbs are carefully selected, extracted and distilled. The recipe is blended, then matured to allow the unique spices to meld together.
Valhalla was originally developed to taste equally good in both ice-cold or in room temperature which has lead to its success around the world.