Upon taking the first sip it makes sense. It is a very lively and vinous expression with a relatively discrete influence from the spices. It is however also rich and rounded, and the flavours sort of melt together into a harmonious velvety unit of Christmas delight. I inquire about the production process, and the girl tending the shop tells me that the Gløgg extract, which is made from alcohol, different sugars, spices, citrus and port wine, is matured in rum, whisky and wine barrels for one year before reaching my cup, which of course explains its wonderfully mellow taste.
You can sense they make a big deal out of serving and storing the Gløgg at relatively low temperatures because they want to preserve a sense of freshness, and the integrity of the wine. However drinking Gløgg is also about the hot and comforting feeling you get from embracing the cup, and I can’t help to think that they should have preheated the cups to maintain temperature in the serve. This is details and the overall impression is a great Gløgg serve that anybody would be happy to drink.
Suddenly my phone buzzes. It is Solfinn, and as it turns out, he has been waiting for me at another location, but his phone had run out of juice. They also serve gløgg he writes, and I rush there to reach the final call.