Swedish Punsch or Arrack Punsch

Importantly, Swedish Punsch has protected Geographical Indication (GI) status under European Union law, so products labelled "Svensk Punsch" or "Swedish Punch" must be produced with the final blending in Sweden, with an alcoholic strength between 20 and 30% alc./vol. with at least 40% of the finished liqueur's alcohol from arrack, and a sugar content of 200 to 300g per litre.

History

Punch, made with spirit, water, sugar, citrus, and spice and served in large sharing bowls, was a popular drink throughout Europe in the 18th century, first introduced to Britain in the late 17th century. In England punch was made with cognac, or rum, or whisk(e)y, or arrack, or a combination of these spirits, but in Sweden and Finland arrack became the preferred base, as did the spelling with an 's' - punsch rather than punch.

Arrack was introduced to Sweden by the East India Company in 1773, when Batavia arrack was imported for the first time from Java and with it came 'punsch', made immediately before it was to be served warm in punchbowls. Hot water was poured over a sugarloaf in a punchbowl, then arrack, German Rhine wine and spices added. The warm punsch was then drunk in cups.

The bottled liqueur version popular today originated in 1845, when a wine-importing company, J. Cederlunds Söner, started selling pre-mixed bottled punsch. Other brands quickly followed, and it became more common to enjoy punsch served cold as a liqueur - particularly as a digestive with coffee.

Taste & use

Swedish Punsch has a pungent aroma and a very distinctive flavour. It is a very versatile cocktail ingredient - evident from the number of cocktails calling for Swedish Punsch.