This post is an informative journalistic coverage of a PR event with editorial & reportage elements that do not aim to promote any business, organisation, product or service.
Today - on the day of publication- I am a member of Ruokatoimittajat ry (Finnish Food Writers' Association), and attended this PR event as a food writer (not as an influencer).
25 September 2025 - Rajamäki
Today I swapped my studio gear for boots with steel toe caps, safety goggles and ear protectors. Destination: Anora’s Rajamäki factory — the origin of many Finnish drinks, and the place where the spirit of 'Christmas Present' is bottled up long before December. Yes, we’re talking about glögg.
If you are not familiar with this drink, glögg is the Nordic cousin of mulled wine. Sweet, spiced, and steaming hot, it’s served in winter and carries the same comfort as a mince pie in Britain or pumpkin pie in the US. And while some versions contain alcohol, many are alcohol-free - making it a tradition everyone can join.
The factory is a mix of eras — you can find the coolest '70s control rooms with blinking panels alongside automated bottling lines from the future, capable of filling 20,000 bottles per hour. Every stage, from water to finished product, is tested in on-site labs, and Rajamäki’s famous spring water is so carefully protected in the process that an environmental engineer monitors it full-time.
Photo by © Reka Csulak - Three Pod Studio
At first glance, glögg and glühwein look like siblings - but don't let them trick you! If you taste them side by side, the differences clearly show:
- Glögg is usually sweeter, heavier on spices (clove, cardamom, cinnamon), and sometimes fortified with spirits like rum or aquavit. It’s often served with raisins and almonds in the glass.
- Glühwein tends to be less sweet, relies more on the wine’s character, and rarely comes with extras floating in your cup.
And even within the Nordics, glögg-styles differ:
- Finland: “glögi” has rich cinnamon notes and is sweet, sometimes flavoured with local berries.
- Sweden: “glögg” is famous for annual limited editions with characteristic clove notes combined with wild ingredients — spruce tips, exotic fruits, or unusual botanicals.
- Denmark & Norway: "gløgg" lighter, often more citrus-led. Anora recently expanded here by acquiring Blomberg Glögg, a Danish favourite.
- And everywhere, alcohol-free versions are growing in popularity, keeping traditions inclusive.
At today's factory tour, we saw how glögg is crafted: spices sourced globally, tested by trained panels, and combined with berries and citrus until balance is achieved. It’s a year-round project:
- Following the harvest season of raw materials, all flavours come together in spring for blending and production of the coming season.
- Then the bottling lines run at full speed, so the new glöggs are ready to take over the shelves once again during autumn.
- Ideas for the next season start brewing already in winter, while the current year’s bottles are still warming hearts across the distribution areas.
By the time you sip your first mug in December, next year's recipes are already developed.
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
This year, Anora’s big story is Blossa 2025 Alperna, the first-ever annual Blossa made with red wine instead of white. At 15% ABV, it’s a robust, strong-wine glögg, flavoured with spruce tips, dried bitter orange peel, juniper, and citrus zest — an Alpine twist on a Swedish classic.
Another highlight of the season must be their Jaloviina Glögi that is a white wine based glögg (20% ABV) that embraces Jaloviina and warm winter spices.
They also
- covered a wide range of classics from white & red wine-based, organic and alcohol free products - Blossa, Perinteinen, Tähtiglögi, Wintertal, Blomberg's
- aim to extend the glögg season towards early Autumn with a pumpkin spice infused novelty - Blossa Pumpkin Spice,
- showcased a cool, cola-cinnamon flavoured product - Attitude Cola Glögi
- entered into a serious trend-game with a raspberry-infused Christmas glögg - Jouluglögi Vadelma,
- and surprised me with sparkling wine range with the hint of various festive spices - Glöet Gold / Rosé,
- proving creativity doesn’t stop with spirits.
Photo by © Reka Csulak - Three Pod Studio
The interactive part of today’s visit was our glögg blending workshop. Various spice extracts, flavour infusions, spirits and base wines waited for us to play alchemist. I created mine under the name Dark Solstice: red wine, rum, cinnamon, chocolate, raspberry, and unapologetically high sugar content. It came out like a well-balanced dessert you serve in a glass—warming, rich, and indulgent enough to brighten the darkest winter night.
Photo by © Reka Csulak - Three Pod Studio
Visiting the source showed me that glögg is more than a seasonal drink. It’s tradition, craft, and culture—whether you prefer a spiced-up red, a forest-inspired novelty, or an alcohol-free family version. And sometimes, it’s your own little invention - like my Dark Solstice.
You can see more insights and photos on my Instagram.
Thank you so much to Sari Salmela - PR & Communications Manager, for inviting me to this event. I also appreciate the opportunity to meet and learn directly from a great team of Anora's experts: Laura Koivisto - Director of Liquid Development, Markus Hannula - Senior Portfolio Manager, Katriina Kojo - Senior Portfolio Manager, Timo Alho - Blending Manager (and our factory tour guide) and Joni Heikkilä - NPI Manager. who surprised us with exciting behind-the-scenes moments and glögg-insights today at Rajamäki.
DISCLOSURE
The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/samples/food, drink/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.
❗️Remember to drink responsibly, and that you must be over the minimum legal drinking age of your country. ❗️
