Poured into a glass, dark, almost black, kvass gives rise to a light brown head. Its aroma has a note of roasted rye bread, honey and dried raisins. It gets its distinctive rich rye bread flavour from fermented rye malt dried in a wood stove, which is made from Latvian winter wheat on the stone floor of Naukšēni Manor’s malthouse. Pilsner malt is also produced in Latvia at Staļģene. Its sweet aftertaste has a refreshing tartness.
Best enjoyed at a temperature of 6–7 °C, presented on the festive table.