Named after a mountain in Norway and inspired by the story of a hare with horns.
Harahorn Norwegian Gin makes use of Roros juniper berries, Nordmarka blueberries, Grimstad rhubarb and bladderwrack, Oppdal angelica and Sunndal wild marjoram.
This Norwegian gin uses herbs and berries from heaven and sea. Junipers from Finnmark and Hemsedal, blueberries from Nordmarka outside Oslo, rhubarb from Grimstad and seaweed from the Skagerrak - among others. In total, there are, for example, over 25 different herbs, flowers and plants in Harahorn gin. Only produce 300 liters at a time, to have maximum control over the quality.
In 2019, Harahorn Norwegian Gin were also awarded the prestigious award Gin of the Year in the USA, in addition to gold medals from i.a. USA Spirits Ratings, Bartender Spirits Awards, London Spirits Competition and San Francisco World Spirits Competition.