Glögg – Glint – Vin Chaude – Glühwein – Mulled Wine – Osoto

This special spiced wine is produced after a Swedish family “Glogg” recipe from 1890.

                                                                   

In north Europe Mulled wine is traditionally served warm to get deep warm inside during the cold months from October to January and has gained great appreciation ever since.

But San Barts full bodied Mulled Wine is also excellent as a summer delight in a glass with some ice and sliced fruit.

The origin of mulled wine is dated back to ancient Rome and in one famous cooking book from 4.th century AD a spiced wine sweetened with Honey is mentioned as “Conditum Paradoxum” which translates roughly to: Wine of Spice and Surprise.

Spain and Portugal were part of the Roman Empire and traditions continued. When expeditions were sent out to seek the origins of spices during 1400 and 1500 and contacts with Asia was established then the fashion shifted a little and Cinnamon, Ginger and Oranges was introduced, which makes this mulled wine more popular. 

People in Europe would add spices to mulled wine and they believe that that’s good for health and disease prevention. In order to sweeten the wine, they also add herbs and flowers as natural sweeteners.

Here to present you San Bart´s Glogg Mulled Wine, with finely selected spices from Southern China, Stronger and more Spiced, to get deep warmth inside and invigorate the circulation of blood.

A cup of Glogg Mulled Wine, A heart of making and all your guests warm.