Ingredients
Twenty-nine herbs, spices, berries and flowers — among them angelica, star anise, nutmeg, cinnamon, ginger, laurel and Seville orange.
- ✦Angelica
- ✦Star anise
- ✦Nutmeg
- ✦Cinnamon
- ✦Ginger
- ✦Seville orange
- ✦Rowan berry
History of the Brand
Master distiller Ole Sylvest Jensen developed Gammel Dansk in 1964 after some 200 trial blends.
It was designed for the Danish morning ritual of a bitter dram with breakfast at hunts, weddings and confirmations.
The name means simply 'Old Danish', and the flask shape was made to slip into a coat pocket.
It remains one of Denmark's best-known spirits, drunk cold and neat rather than mixed.
Tasting Characteristics
Angelica, anise, orange peel, warm baking spice.
Less sweet than most amari — bitter root, nutmeg and cinnamon over a dry, clean spirit.
Medium, peppery, drying.
Flavor meter
How to serve it
- 01Ice-cold and neat in a small glass, the Danish way.
- 02As a bitter shot alongside a beer.
- 03In a Nordic twist on a Toronto with rye.
- 04A dash in a hot toddy with lemon and honey.
Where to Get It
Ubiquitous in Denmark; exported to the US and Northern Europe.
Danish supermarkets
A standard shelf item across the country.
Specialty liquor stores
Filed with international bitters and aquavit.
Online retailers
Widely shipped in 700ml and 1L formats.
Where to buy Gammel Dansk
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Gammel Dansk FAQ
What is Gammel Dansk?
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A Danish herbal bitter created in 1964 from 29 botanicals, bottled at 38% ABV.
Why do Danes drink it at breakfast?
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Tradition — a cold dram of Gammel Dansk accompanies morning gatherings such as hunts, weddings and confirmations.
Is Gammel Dansk sweet?
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No — it is notably dry and spice-driven compared with Italian amari.