Whippany family takes Glögg mainstream

HANOVER – A family recipe more than 100 years old is now being sold in New Jersey and New York, introducing people to a bottled, premium version of Glögg, a Nordic term for mulled wine.

Glögg originated in the early 1600s, when spices were added to improve poor tasting wine and while it may pop up at the occasional Scandinavian gathering in the United States, the Richenaker and Davidowich families are ready to introduce their version – Hetta – to the mainstream.

A spiced wine with brandy, Hetta's recipe was brought from Norway to the United States in the 1920's by the great grandparents of Amy Davidowich.

Back then the recipe called for vodka instead of brandy and used different spices. The family would enjoy the drink, served heated, primarily over the holidays.

Now produced and bottle in Rhinecliff, N.Y., the idea to sell Hetta began on a Christmas Eve in Whippany in 2009.

Amy Davidowich made some glögg for her grandmother to enjoy during the holidays and the family, including her husband Kevin Davidowich and brother-in-law Darren Davidowich, took notice.

"Darren asked me, 'Hey do you mind if I use the recipe?' and he already had a business plan," Amy Davidowich said. "My husband then tweaked the recipe, using brandy instead of vodka for a smoother taste. We also used oranges, cinnamon, raisins, cardamom and other spices."

At the time, Hetta was a part-time job for the family, which also includes Amy's parents Debbie and Gary Richenaker and her brother Scott Richenaker, so it took several years for the idea to get off the ground.

The family had no experience in the wine industry and used no legal assistance to launch the product. By the time the family acquired the proper licenses, designed the logo and bottle, and came up with the name, several years had passed.

"We had to do the research first too, to see if there would be a market for this," Gary Richenaker said. "The bottle is designed to give a Nordic feel. We have a sleek, clean Scandinavian feel to it. The Dala horse in the logo is the symbol of hospitality."

The bottle also comes with a helpful tag with suggestions on how to heat and serve the glögg.

"It's perfect heated in these cold months, coming inside after shoveling and having a glass," Debbie Richenaker said. "And we like to joke that it's medicinal. The spices clear the sinuses and you just feel better when you drink it."

Hetta finally reached the shelves in 2013 and has already taken off.

"It's definitely growing and growing," Kevin Davidowich said. "It's a cool experience to walk into your local liquor store for a six pack and see people buying our bottle."

Nordic for "to heat," Hetta is about 80 percent grape wine and 20 percent brandy, typically heated and sipped out of a small glass. But since Hetta hit the market, it has been used in several ways.

"In champagne, on the rocks, in tea, over vanilla ice cream," Kevin Davidowich said. "We gave bottles to the New York Culinary Institute and they served it as a reduction with duck."

The family has started collecting recipes, which are available on the Hetta website. Two of the most popular winter recipes are the Province Flower Cocktail and the Ginger Sake Margarita.

The wine used is specifically made for Hetta, and comes from the Finger Lakes. The brandy is colorless and features no preservatives and comes from California, though they are looking for a New York brandy so Hetta can be an entirely local product. All fruits and spices are organic and locally sourced.

The family is currently traveling throughout New Jersey and New York on weekends giving free Hetta tastings where the glögg is sold. Amy Davidowich said many customers at tastings now know of the brand before she speaks with them.

"Word is definitely beginning to spread, and we're selling out at tastings," Amy Davidowich said. "Having all this positive feedback, you can't help but feel good."

Kevin Davidowich said he's excited for the next six months.

"We thought it would be a slow season because it's a hot drink in the summer, but the market keeps changing," Kevin Davidowich said. "People are using Hetta in a variety of ways. It's reinventing itself every week."

Gary Richenaker said the family hopes to expand to more states this year, and move to a larger facility so they can increase production by 50 percent. In 2014, they made 2,000 cases with each holding six bottles.

"Growing up this was a part of Christmas, and then I made it out of love for my grandmother," Amy Davidowich said. "Now my parents and husband and brother-in-law have taken the family recipe and done so much. I'm flattered to see now what it's become and wish my great grandmother and grandfather could see it."

This Saturday from 1 to 4 p.m. there is a free Hetta tasting at Gary's Wine and Marketplace on Route 23 in Wayne.

Hetta is currently for sale in nearly 150 stores in New Jersey and New York, sold for $22 to 25 in 750 mL glass bottles.

"It's not just a hobby anymore for us, it's become a business" Debbie Richenaker said. "And it all started right here in Whippany in my kitchen."

Go to hettaglogg.com to learn more, find a list of retailers or see recipes.

Staff Writer Michael Izzo: 973-428-6636; mizzo@dailyrecord.com

If you go:

Hetta Tasting

Where: Gary's Wine and Marketplace, 1308 State Route 23 in Wayne

When: Saturday from 1 to 4 p.m.

Recipes:

Province Flower Cocktail

1 ½ oz HETTA

½ oz Jamaican Rum

¾ oz Fresh Lemon Juice

½ oz Simple Syrup

2 dsh Bitters

Combine ingredients, shake hard, double strain into a cocktail glass.

Ginger Saki Margarita

2 oz Saki

1 ¼ oz HETTA

3 oz Lime Juice

½ oz Cointreau

Ginger Root

Muddle 1/8" slice of peeled ginger root, add remaining ingredients shake and serve over ice.