13/03/2018
It's been a while, but it may about to change. Thanks for the patience, y'all.
Today's post will take you to the parts of Sweden few tourists will visit, save for a bunch of hunters and, well... let's call them foodies. They go to Fäviken, a mere 606,9 km drive from Stockholm, where chef Magnus Nilsson has created a food empire that has propelled him to stardom in the culinary world. The restaurant, Fäviken, has occupied slot # 57 on the list of the world's best restaurants.
CREATING THE 2016 EDITION OF KARDUS.
Nilsson, being a perfectionist of taste experiences, had long thought about creating the perfect snus blend for his guests. Since 2013, their own snus blend has been available at Fäviken Magasinet.
When he started the collaboration with master snus blender Lars Öberg of Swedish match, they brought in to***co from Argentina, the USA, India and Guatemala and paired it with the to***co harvested locally in Fäviken.
It's the first time that a modern snus has been ripening in oak casks of Thorslundkagge, later to get some extra flavor of local wild berries and herbs.
A LIMITED EDITION OF 3000.
Created more or less by hand, packaged in special 150 g jars, numbered, and then distributed, the Kardus 2016 did what every other Kardus has done. It sold out.
Apparently, the price tag of 995 SEK (USD 120) didn't scare connaisseurs away. On the other hand, the single cut to***co delivered a longer finish than ordinary snus...
