Absolut Peppar was launched in 1986, seven years after Absolut Vodka. Besides being the first flavored vodka in the family, it was also the first flavored vodka in the world. So why pepper? Since vodka and pepper is the main ingredients in a Bloody Mary, it seemed like a good idea to make things easier for the many Bloody Mary bars popping up in Boston, New York and elsewhere at the time. The idea soon turned out as intended, both for bartenders who could now make Instant Bloody Marys, and for all the fans of the drink.
Absolut Peppar is made exclusively from natural ingredients, and unlike some other flavored vodkas, it doesn’t contain any added sugar. Absolut Peppar is hot and spicy and has a distinct character of green bell, chili and jalapeño pepper.
In 1879, Lars Olsson Smith introduced the continuous distillation with which he made Absolut Rent Brännvin. Instead of the usual three or four times, the vodka was distilled an infinite number of times. Absolut Peppar is made the same way, the only difference is the taste of pepper. And, like the rest of the family, it’s produced in Åhus, L.O. Smith’s birth town. Since the process will never change, neither will the true taste of Absolut Peppar.
The main ingredients in Absolut Peppar are Absolut Vodka and pepper flavor. Absolut Vodka is made from water and winter wheat. The water comes from a deep well in Åhus, where it’s protected from impurities. The winter wheat is also grown in Åhus and differs from other crops: it’s sown one fall, and harvested the next one. Days in between it grows under the Swedish snow developing its hard grain. Also, the use of fertilizers is minimized while the pepper is as natural as the rest of the ingredients.
|Typical values||Per 10g alcohol||Per serving*|
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|*Serving = 35 ml|
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