Jaloviina matches nicely with autumn colors
When people talk about Finland and alcohol, Koskenkorva vodka pops up sooner or later. But if I had to nominate our national booze, it would definitely be Jaloviina, noble booze. Koskenkorva is so straight forward and boring, Jaloviina has much more character and nuances. Jaloviina manages to be rough and elegant at the same time - and therefore it suits every possible occasion.
Jaloviina is a mixture of brandy and vodka, some call it "cut cognac" - the vodka cuts off the bitterness of cognac. Nowadays there are two editions available at Alko: one-star (Jaloviina*) and three-stars (Jaloviina***). Jaloviina* contains 1/4 of brandy, and Jaloviina*** contains about 3/4 of brandy - or at least that was the case originally, nowadays the portions are classified as confidential. Last spring Alko sold a special edition of two-stars (Jaloviina**), which had 50-50 brandy and vodka. How many stars are idea, that's a matter of taste and epic debate
As I wrote earlier, Jaloviina suits for any occasion. It also goes nicely in simple drinks: Jallu-cola (Jaloviina and Coke) is a classic. However, my personal favorite is Jallu-Pommac - a drink made of Jaloviina and flavored soda called Pommac; a perfect summer drink that was originally developed for Helsinki Olympic games in 1952. Jaloviina also strengthens nicely otherwise so boring desserts: pour some Jaloviina into chocolate mousse to reduce the sweetness, or moisturize a dry cake with suitable amount (from couple of table spoons to couple of deciliters) of Jallu. One of the best fish soups I've ever tasted was made of salmon, potatoes, onion, morel, cream and Jaloviina*.
