We are in love with liquorice in the Nordic countries (and often in Northern Germany and the Netherlands). We eat it all the time and the saltier the better. And most other countries feel exactly the opposite about the black gold, they absolutely cannot stand it, especially not the salty kind.
Liquorice is simply very polarizing (either you love or hate it) and that is probably one of the reasons that it has been such a big hit in our CPHAGEN store.
So far we have been, very successfully, selling the delicious Johan Bulow liquorice and especially the chocolate covered ones have been super popular.
But I felt there is space for more liquorice (isn’t there always) so I asked my good friend in Denmark Peter Slott who runs the fantastic roastery and café Strandvejsristeriet for advice and without hesitation he recommended the little artisanal liquorice maker Bagsværd Lakrids. They are actually located less than 10 km from where I grew up and on my recent trip to Denmark I decided to track them down.
Morten Kornbech greeted me and told me a lot about the fascinating process of creating their liquorice but even more importantly, I got the chance to taste it. And my god, I don’t think I ever have tried more intriguing liquorice. First of all, the special caramel texture makes it stay longer in the mouth than normal harder liquorice types and secondly then it has a full palette of tastes. Most notably some bitterness which combined with the sweetness and the underlying saltiness, which is not overpowering not even in the salmiak version, gives a great balanced and mouthwatering taste.
In addition salmiak it also comes in Classic (less salty than Salmiak but definitely not sweet liquorice), Chilli (quite punchy) and Ginger. All of them come in blocks of approx. 230g wrapped in baking paper to keep them moisture. Highly, highly recommendable if you are into liquorce.
Check out this video showing how Morten cooks the fantastic Bagsværd Lakrids.
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