Goes beautifully with sauerkraut, spiced, lightly salted fish, herb-seasoned salmon, Atlantic salmon, smoked fish, marinated herring, as well as duck and Borodinsky, Riga and Darnitsky breads or black bread spread with butter or lard. It can also accompany a port-moistened cigar. Excellent as an aperitif or after-dinner liqueur.
Profile: Rich. Coriander, dried spices, wild flowers. Buttery notes.