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I was introduced to this lovely spirit while working in Helsinki during the winter months of 2005. Upon entering nearly any Finnish establishment you could partake of "something cold" or "something warm" either of which was Koskenkorva. My pallet tells me there is nothing smoother - It's likely a combination of the distillation process and the addition of an ever so tiny bit of sugar.My formula for consumption = Koskenkorva + ice + shaking = Drink! or to simplify the process, just keep it in the freezer...
24th May 2015