Written by anita

jan 21




Creating an Aquavit for the DistillationS range came naturally as a tribute to our Scandinavian roots. We have collaborated with Audemus Spirits, who share the same values of creativity and passion with Bache-Gabrielsen, and specialise in creating innovative and expressive products. Our cellarmaster used his years of expertise blending the finest cognac to accompany the creation of this spirit following its production from the distillations, gentle resting and its final blending.

This aquavit is a blend of two spirits; the first, boldly richin caraway and fennel, is distilled in a traditional cognac alembic. The second, with brightly floral notes of angelica, is distilled under vacuum. This aquvit offers an intensly fresh experience with a persistant length. It is complex, soft and well- balanced, each ingredient bringing its own personnality in this harmonious blend.

Enjoy our Aquavit pure, in long drink with tonic or in cocktails.

BOUQUET: powdery, with fragrances of dried thyme and lavender, such as a walk in a botanical garden of the south France.
TASTE : expressive floral notes mingled with delicate citrusy notes. Intense, sharp and pointed .
LENGTH : persistance that enhances the citrus, with a hint of lemon.

Content : 70cl
Alcohol content : 42 % vol.
Color : clear

sep 06



Whisky from northern Norway travels to Cognac 

Is it possible to imagine two landscapes as different as the mischievous fishing village Myken, 35 kilometers into the sea west of the Helgeland coast, and the rolling hills of the Cognac district in western France? Is it possible to find common ground between these two so different places? Actually, yes. The answer is Norwegian-produced whisky stored in French cognac barrels. In a few years, we will know if the experiment will be successful. But we somehow have the feeling that chances are good.

From Holmestrand with love

Bache-Gabrielsen has been a producer of first-class cognac for over a hundred years. The company represents a Norwegian portal into the French spirits culture. Thomas Bache-Gabrielsen, from the small city of Holmestrand, was an adventurer. He did not intend to sit with his hands in his lap, waiting to see what life had to offer, but rather take command of his own destiny. The result is well-known: By the turn of the century, he became a producer of high quality cognac gaining a large audience worldwide and particularly in Norway. No other manufacturers of cognac have sold that much of this wonderful liquid on Norwegian soil.

Complexity is the key 

Some people will always seek new challenges. Hervé Bache-Gabrielsen is one of them. Since taking over the family business in 2011 from father Christian, he is still imagining and searching for new paths, and his last project is – strangely enough – whisky! Now you may find this a little confusing, but perhaps it is not at all that strange when you begin to look into the matter. Whisky and cognac are two of the world’s most famous and complex spirits. The traditions are formidable in both camps, but what happens if you try to make a drink merging the best of both families? Now we’re talking …

The distillery at the end of the world

Myken is a picturesque fishing village hosting ten permanent residents, located in the municipality of Rødøy, 66 degrees north, three miles outside the Helgeland coast. The waves sweep in from the Norwegian Sea 365 days a year. Here, hardly anything grows other than the most hardy of plants: Grass, peat, moss, low and short-stemmed flowers, clinging to the cliffs to the best of their abilities. But out here next to the open sea, some creative people have settled down. Roar Larsen and Jan Hellstrøm came to Myken a few years ago and were summoned by its magnificent nature. They got this wild idea of ​​establishing a distillery – the world’s northernmost – and now making whisky and gin receiving brilliant reception in the market.

Not intrusive, just unique

The quality of a liquor is entirely dependent on first-class ingredients. Without this prerequisite, one can forget about all aspirations to create something that really matters. The whisky from Myken is made of desalinated seawater, deriving flavor from the sea. It is said that really fresh seafood should first and foremost smell of sea. One might ask – what does sea water really taste like? Is this something enjoyable? The whole world knows the answer to this question is yes, similarly so with the sea water used to produce whisky. The aromas are not intrusive, but the floral shades add a unique character to the final product.

Climate is the key

In addition to the desalinated sea water, the climate is crucial. Some of the world’s finest whiskys are produced in rugged parts of Scotland, and the Myken climate has many common denominators with the places where the Scottish distilleries are housed. The temperature is never high, but never too low, and the humidity is high. All of this contributes to the taste of the distillates stored here.

Sometimes an avalanche only needs a tiny push

A few years ago, Hervé Bache-Gabrielsen got a tip about the distillery on Myken, and last summer he travelled up and out to the island to look at the landscape, meet the people and taste the distillates. Being so excited, he bought 1000 liters of fresh distillates and made a plan: What would happen if we add this raw material to old French cognac barrels, carry them to Cognac and let them evolve in our cellars down there? Sometimes an avalanche only needs a tiny push.

The beauty of the bark

The first three barrels are now being transported by boat to Bergen, and from there with a truck to the deep basins of Cognac, located in the heart of Europe at the 45th latitude, more than 20 coordinates south of Myken. Of course, you could have put the dish on board a modern truck and headed south, but why not take a boat ride? After all, this is a true innovation in the liquor world. Christian Bache-Gabrielsen, a now 75-year-old retiree, Bache’s director from 1968 to 2011, joined the Norwegian sailboat Statsraad Lehmkuhl, one of Norway’s finest ships regardless of category. Sailing a splendid bark from 1914 with the spectacular view of the Norwegian coast as a backdrop. Life could be worse.

The nose is the king

The barrels were loaded on board in Lehmkuhl, with Christian Bache-Gabrielsen for the occasion employed as “caretaker”. The journey went down along the coast down to Bergen, where it arrived on the 12th of July. Can a sea trip be more magnificent than this? In Bergen, the barrels were loaded on trucks and driven to Cognac, where the gems were laid in the basement, getting a taste of the oak barrels previously containing high quality cognac. What flavors will develop in this process? Hard to predict, but in three to four years, cellar master Jean-Philippe Bergier, the virtuoso in charge of this position at Bache since 1989, will taste the goods. If everything goes according to the plan, about 1500 bottles will be available for the market. You do not have to be psychic to predict that there will be a rift. Join the queue.

Text: Øivind Hånes

apr 11





Drawing on his experience, our Master Blender has carefully selected this whisky, recognizing its potential to fulfil the high standards we set out when crafting our spirits. By giving a second life to the Tennessee Oak casks which had previously been used for the final maturation of our cognac “American Oak”, we have given a whole new dimension to this blended whisky, first opus of the DISTILLATIONS range.

This series, limited to 1500 bottles, offers roundness, richness and extreme freshness, which, coupled with the notes of wood, reveal the singularity of this elegant blend.

BOUQUET : fresh hazelnut, mirabelle, dried herb, slight hint of pear.
TASTE : rich and round, yellow fruits, fresh & unique flavour.

Content  : 70 cl
Alcohol content : 41,2 % vol.
Colour : Gold
Ageing : Minimum 32 months in oak with a final ageing in the American oak casks previously used for cognac “American Oak”.

mar 02



Try one of these hot drinks for the cold winter nights. Grab a warm drink, put on your chunkiest sweater, and warm up by the fireplace for the optimal hygge atmosphere.

Read more →

feb 14


Impress your special someone with a cocktail tonight ❤️


cognac cocktail

Main dans la main

4 cl Bache Gabrielsen American Oak
1 cl Vermouth Rosso
1 cl Sherry Fino
1,5 cl Fresh Orange Juice
1,5 cl Lemon Juice
3 teaspoon Orange Marmalade

Add all ingredients in a cocktail shaker and fill with ice. Shake. Strain into an ice-filled highball glass.  Garnish with orange peel.

Serve with love!

okt 19


The last man standing

Cocktail creation by Le Syndicat – Organisation de Défense des Spiritueux Français

jun 23


Refreshing cognac drinks for the summer night!

Cognac can be drunk on far more occasions than just after a good dinner. It also tastes delicious on ice as an aperitif, in long drinks and all sorts of combinations. The fruity, rich, full-bodied flavour of cognac makes it an excellent base for delightful cocktails for the summer.



bache gabrielsen cognac konjakk drink cocktail horse's neck

4 cl Bache-Gabrielsen American Oak
Ginger Beer

Pour the cognac into an old fashioned glass with lots of ice. Top up with ginger beer and a twist of lemon.


bache gabrielsen cognac konjakk drink cocktail orange espresso martini

3 cl Bache- Gabrielsen American Oak
1 cl Cointreau
1 single espresso
4 cl simple syrup
2 large pieces of orange peel

Shake and strain into a cocktail glass.
Good morning, good coffee, good cognac, good times!



bache gabrielsen cognac konjakk drink cocktail apple alexander

4.5 cl Bache- Gabrielsen American Oak
1.5 cl Cointreau
1.5 cl lemon juice

Shake with ice and serve in a cocktail glass.


More cocktails


jun 16


Bache-Gabrielsen is widening its horizons

Beyond its cognac brands, Maison Bache-Gabrielsen develops a range of spirits under the brand name «DISTILLATIONS by Bache-Gabrielsen». The opportunity to showcase its new visual identity as a «Révélateur de Spiritueux».

The expertise acquired by the Trading House, more than a century old, thanks to its know-how in cognac, gives it a legitimacy in the world of spirits. Fine selection of eaux-de-vie, appropriate ageing, and tailor-made blends, are already the key words of the Maison, which has been working with Jean-Philippe Bergier, his Cellar Master for more than twenty-five years.

With the DISTILLATIONS range, Maison Bache-Gabrielsen wants to reveal spirits of all origins, bringing a touch of know-how patiently sustained.

Cognac was already given a new dimension by the creation of «AMERICAN OAK», the first cognac ever aged in American oak casks, with new wood imported from Tennessee and casks made from a local Cognac cooperage.

It is those same casks, but having already contained the cognac Bache-Gabrielsen AMERICAN OAK, which partially aged the WHISKY American Oak, first opus of the range DISTILLATIONS. This series limited to 1500 bottles offers roundness, richness and extreme freshness, which, coupled with the notes of wood, reveal the singularity of this elegant blend. This whisky will be introduced at VINEXPO Bordeaux, on the new stand of Maison Bache-Gabrielsen (HALL 1 – E241).

In January, the RVF awarded Maison Bache-Gabrielsen “Spirit of the Year 2017”, and highlighted «the talent and audacity» that «blow a fresh breeze on the cognac region». On this occasion, Hervé Bache-Gabrielsen had already expressed the ambitions of the Maison: «Receiving this award is a great achievement which encourages us to continue innovating, to keep surprising you, the consumers, trade, to find exceptional spirits which are aged and blended in our cellars.”

DISTILLATIONS by Bache-Gabrielsen / Whiskey American Oak – 70cl – 41.2% vol
RRP: 60 euros tax including
Availability: September 2017
Distribution: contact Maison Bache-Gabrielsen
Media Contact : Marielle Chopin-Pascaud

mar 15



Over a hundred years ago, the 20 year old Norwegian from Holmestrand, Thomas Bache-Gabrielsen, left military school and traveled to the city of Cognac.  He was hoping to get some practical working experience so that he one day could take over his father’s fine wine & spirit store. This is the story about a cognachouse, love, passion, family, tradition and generations.

jan 30



Each January, La Revue du Vin de France, Europe’s most important magazine dedicated to Fine Wines, celebrates those members of the wine industry who have made a mark over the last twelve months and who should be followed over the year to come. For the first time La RVF has created a section dedicated to Spirits (2017).

La RVF editorial board voted unanimously for the Maison Bache-Gabrielsen in this new category « Spirit of the year ». The list of eleven winners featured amongst others, Alain Juppé, consecrated with the title of «Personality of the year » and Bernard Magrez, awarded for his work in wine tourism.

This award was presented to Hervé Bache-Gabrielsen, Managing Director of the Maison Bache-Gabrielsen, during the awards ceremony of the « Trophées du Vin » held on the 5th January at the Bristol Hotel in Paris «It’s a great privilege to be the first to receive this distinction.  This award pays tribute to a young Norwegian who at 21 bravely left his home country to come and live in Cognac, this young Norwegian is my great grandfather Thomas Bache-Gabrielsen », declared Hervé Bache-Gabrielsen, the fourth generation to lead this family run company.

Before paying tribute to his coworkers « receiving this award is also the recognition for all the hard work carried out by each and every team member at Maison Bache-Gabrielsen »

Cyrille Mald and Alexandre Vingtier, managers of the Spirits Section of La RVF underlined « the talent and boldness » of the Maison Bache-Gabrielsen whom « are bringing a breath of fresh air to the Cognac region », the authors notably making a reference to the recent launch of « American Oak », the first ever cognac to be aged in American Oak barrels.

Before adding « thanks to its solid experience, this Cognac House has surpassed the traditional blends of cognac. With a rare transparency, it develops the identity of each cognac». Such is the leitmotiv of the Maison and Cellar Master, Jean-Philippe Bergier who has been part of the company for 25 years, situated in the heart of Cognac. Working closely with the vineyards, distilleries and cooperage partners, he is constantly looking to perfect his expertise in the elevage of cognac.

During his speech, HBG stated: «receiving this award is a great achievement which encourages us to continue innovating, to keep surprising you, the consumers, trade, to find exceptional spirits which are aged and blended in our cellars ». 2017 is already starting out as a year to be remembered.