Olssøn BarbieriOB

Hellstrøm Aquavit

The product is part of Michelin Star Chef Eyvind Hellstrøm's range of Norwegian spirits. "Enkelt og perfekt" (simple and perfect) is Hellstrøm´s mantra and we regarded it as the essential ingredient for the integrity of the brand. Authoritative, masculine, accessible and heritage were additional ingredients to shape the product and take decisions in terms of materials, bottle shape, execution, tone of voice and colours.

We reduced the choice of materials to the essential and selected only natural and honest ones; the silkscreened glass bottle, the cork closure with an untreated wood top and an uncoated paper seal. We wanted the bottle to communicate a premium and masculine look without compromising its functionality the bottle needed to be comfortable to use around the table and allow serving with one hand. The bottle shape was new in the category.

To silkscreen the bottle was a choice to "reduce" and to aspire to an iconic and sharp brand personality, together with allowing the product to transmit a feeling of heritage and trustworthiness. The ingredients on the front and the measuring scale on the side are both homages to the chef world and the colour of the aquavit is paired with the complementary colour in the seal. The other products in the range are Hellstrøm Sommer and Hellstrøm Juleakevitt.

The history of Norwegian Aquavit

The earliest known reference to “aquavit” is found in a letter from 1531 from Eske Bille to Olav Engelbrektsson. The letter, accompanying a package, offers the archbishop: “some water which is called Aqua Vite and is a help for all sort of illness which a man can have both internally and externally”.

Spirits were produced from grain, and in Norway with frequent crop failures this created problems. In 1756 came the ban on distilling. The liquor during this time was of rather poor quality. Christopher Hammer is called the Norwegian father of aquavit for his famous thesis on Norwegian aquavit (1776) on distillation and flavouring of spirits.

During the 1700s potato become more common in Scandinavia and quickly took over for grain in Norwegian liquor production. It was an all year spirit, often connected to rituals, superstition, good luck and reward.

In 1816 home distilling was allowed again for anyone who owned land. Home production quickly took off resulting in drunkenness, violence and accidents. In 1833 there were about 10,000 registered distilleries in Norway. In 1845 the number was reduced to 700, and in 1850 only 40 distilleries were left. Until 2002, only one government-owned company was allowed to produce spirits, until legislation was changed to allow also privately held companies to distil and sell their products.

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2020
Stavanger Ysteri
The cheese maker that made it to Maaemo
2020
Ambijus
The Lab is our terroir. A range of alcohol-free wine alternatives.
2020
Hovelsrud
A farm on the island Helgøya doing regenerative agriculture, with ecological chickens and an edible garden
2019–
Rekedal Pølsefabrikk
Traditional, family driven sausage factory in Follebu
2019–
Nykr
Handmade and ecological skincare made by Cecilie F. Egeberg
2019–
Himkok
Oslo is the home of the world's most sustainable bar
2019–
CF18 Chocolatier
A Norwegian engineer-turned-chocolatier
2019
Gullmunn Spritfabrikk
The creation of Marthe Bøhn, pioneering in a male-dominated business
2018–
Holmen Crisp
Bringing back the joy of baking to a gluten-free living
2018–
"Du, jeg, og Erik"
A naked and vulnerable first novel by the photographer Morten Andenæs
2018
Tales of (33cl)
These are the tales of Vodka, Gin and Rum
2018
Pins
A selection of our projects made into pins
2018
Oslo Tre
Good and honest buildings sustainably produced in wood
2018
Sepoy & Co
Indian tonic, made in India, by Indians
2018
Tales of (70cl)
A captain, a barman, a mule and two lucky friends
2017
Gilde Juleaquavit
Celebrating 30 years and giving honour to a master distiller
2017
Snåsa Water
Creating a contemporary vessel for the most humble of all drinks
2017
Løiten Aquavit
It all started when small farm distilleries around Oslo got together
2017
Babylife
Ecological mother & baby products from Norway
2017
Hellstrøm Sommer
Medicinal plants are at their strongest if collected on Midsummer night
2016–
Backe i Grensen
The last standing family-owned department store in Oslo
2016
Malbrum Parfums
Norwegian parfumes by Kristian Hilberg and nose Delphine Thierry
2016
Balholm Handverkcider
Craft cider from deep inside the Sognefjord
2016
Balholm Epledram 6666
The story of the gardener and his 6666 apple trees
2016
Balholm Fruktvin
The Medieval Scandinavian wine was made of fruit
2015
Lysholm No 52
After 52 trials of the recipe, distiller Ivan Abrahamsen was satisfied
2015
Cantina Zaccagnini
In Norway, this is called the "Pinnevin" – the 'stick wine'
2015
Territoriet Winebar
An unpretentious wine bar with serious wines in the center of Oslo
2015
Hellstrøm Gløgg
A traditional Scandinavian winter beverage of warm wine with an infusion of spices
2014
Karin+Sondre=Sant
When you find the other half - a wedding invitation
2014
Fiin Gammel Portviin
In 1923 a deal with Portugal ensured port wine to Norwegians in exchange for cod
2014
Hellstrøm Juleaquavit
Recovering pagan agricultural symbols for the spirit of Christmas
2013
Pietro di Campo
A range of wines inspired by Italian gestures
2013
Principiano
One of the first natural wines in Norway
2013
Bamsrudlåven Gårdsis
Mysen is famous for Jan Garbarek – and now ice cream
2013
Bodega La Serrana
A rural organic wine from Bierzo
2012
Cuvée S
Shakespeare, Sonia Delaunay and concrete poetry in a bottle
2012
Animasjonsdepartementet
Oslo-based production studio doing animations, films and installations
2012
Alberto Fenocchio
Creating a sense of place through local decorated ceramics
2012
Hellstrøm Aquavit
A Michelin starred Chef and his Aquavit - redefining a category language
2012
Villa Cafaggio
Pioneering the use of premium Italian papers to elevate wines in BIB