CRAYFISH SEASON
The start of the crayfish season is one of the highlights of the Nordic calendar. August is the time for crayfish party, kräftskiva in Swedish. It is a big event enjoyed by people of all ages. That is when people go crazy putting on silly hats, lighting moon shaped paper lanterns, eating lots of fresh water crayfish, drinking beer and snaps and singing increasingly silly songs. Learn how to prepare crayfish and organize a crayfish party.
Crayfish are available only in limited amounts. We strongly recommend making an advance order at the latest 31st July 2026.
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Dill is one of the corner stones in the Nordic cuisine and it is one of the most cultivated herbs. This is due to the fact that in the north, where the day is long leaves are composed of more flavoring substances when in the South leaves are almost tasteless. Dill is used widely in seasoning various dishes. It is ideal for example for hot and cold sauces or fish soup, fish gratin and a must on boiled new potatos and salmon sauce. -
To spice vodka with elderflower is a very old south-Swedish tradition. Halland Elderflower produced after an original recipe from Halland, with its fruity and fresh taste, has become an Eau de Vie favourite. Full-bodied, flowery and fresh elderflower character with hints of cinnamon and a hint of sweetness. A classic with gravlax (salmon) with gravlax sauce and mild herring. Perfect for crayfish all kinds of shellfish. Something to be cooled and can be enjoyed "on the rocks". Alcohol by volume 38 % -
Koskenkorva, or Kossu as it usually is called, is a very high quality clear vodka from Finland. Distilled about 200 times (no, not an error), this is produced from spring water, very little of sugar and barley from the distillery's own fields, resulting in an exceedingly pure vodka. Roughly 18,200 grains of premium barley are used in creating just one ½ litre bottle of Koskenkorva. This beverage was named after the small village of Koskenkorva in Ostrobothnia, the place where the distillation took place. Koskenkorva was distilled and produced, with the idea that the drink could be enjoyed both sipped at ambient temperature from a pocket flask and, in a more sophisticated manner, as chilled schnapps. Koskenkorva is not produced for storage in cellars; it can be enjoyed immediately. It will keep almost forever in an unopened bottle – however, as practice has demonstrated, this seems to be possible solely in theory! Kossu is at its best when cold, but can be also mixed for example with Coke (which is then called "Kossukola"), with carbonated water ("Kossuvissy"), orange juice ("screwdriver"), energy drink ("Kossu Battery" or "Virtanen"). Plastic bottle Alcohol by volume 38 % -
This Lapin Kulta premium beer is made from the best ingredients, with respect for nature and traditions. The result is a perfect balance between refreshment and a full-bodied palate. Ingredients: Water, malted barley, hops. Alcohol by volume 5,2 % -
Lysholm Linie akvavit, the ultimate Norwegian aquavit, famous for its maturation in oak sherry casks at sea, a journey that has continued for moe than 200 years. This remarkable story started in 1805 when the Lysholm family sent a ship frrom Norway to East-Asia loaded with goods, including five casks of akvavit. Luckily the aquavit was not sold and by its return they found out that exposing the casks to the constant rolling of the waves and shifting weather conditions had transformed the aquavit, the result being a perfectly balanced aquavit, amber colour and round flavours where caraway and aniseed are the most dominant. Including caraway, dill and fennel with a touch of Seville orange. On the label of each bottle you can see the vessel, dates and a map of the journey the aquavit has made! One to be savoured. Alcohol by volume 41,5 % -
The Mariestads beer is a pale lager from Sweden belonging to the Dortmunder family. It is amber colored and has a full-bodied, bready flavor with a distinct malt aroma. Mariestads is a delightful beer – beer to be enjoyed as a reward. Alcohol by volume 5,3 % -
Marshals Drink/Shot is a flavored vodka of Finnish origin, served as a schnapps. The drink is named after Carl Gustaf Emil Mannerheim, the Marshal of Finland.According to all sources it is important that the glass where the drink is served is poured as full as possible (to the point where surface tension keeps some of the drink in the glass); the glass is then to be emptied without spilling. This practice is said to originate in the Chevalier Guard where Mannerheim once served; every man was entitled one shot of Vodka per day, and through this practice everyone was assured the equal maximum amount. The ingredients of the mixture have been up for debate for almost 50 years, and the original ingredients are not even available anymore. According to some sources the drink is to be made of unflavoured alcohol, sweet vermouth and gin. A must-have with Marskin Vorschmack. Must be served ice-cold. Alcohol by volume 40 % -
Reimersholms OP Anderson Aquavit is the oldest and one of the most popular Swedish aquavits. Golden in colour, it has a distinct flavour of caraway, fennel and aniseed. Aquavit is usually served chilled and unmixed, in small glasses, and is usually accompanied by appetizers or sandwiches; A classic must-have for appetizers with vendace roe, smoked salmon, shellfish, herring or cheese. Alcohol by volume 40 % -
Available from middle of November onwards
Flavoured with caraway and hints of fennel and aniseed, this Swedish aquavit was first introduced in 1931 and bears the name of the southern Swedish province of Skåne, a region famous for its aquavit and vodka production. Skåne is mild, smooth and well-balanced. A classic must-have for herring and crayfish. It goes also well with shellfish, fish soups, cheese fondues and vegetable dumplings. Alcohol by volume 38 % -
In Svenska Nubbar Miniature Pack you find a selection of Swedens 10 most popular regional classic akvavit. A great way to find your new favourite! Contains Skåne Akvavit, OP Anderson, Herrgårds Aquavit, Bäska Droppar, Gammal Norrlands Akvavit, Halland Fläder, Örtagårds Brännvin, Östgöta Sädesbrännvin, Läckö Slottsakvavit and Ranås brännvin. The miniature bottles works great in an ice bucket on the table, on the ‘smorgasbord’ buffet or in the picnic bag. Serve chilled with tasty food. Alcohol by volume 39 % -
Crayfish tails are a real delight in for example pasta and salad -
The most commonly consumed fish roe in Finland. Traditionally rainbow trout roe is served with red onions and creme fraiche but only you imagination makes the limit for the use. -
The red fine fish roe is the Swedes’ favourite! A splash of colour that gives fresh saltiness to everything from a sandwich cake to a fish sauce. Serve on crispbread with chopped onion and sour cream, or add to sauces for flavour and colour. -
Vendace Roe - The Nordic Caviar! The vendace, Coregonus albula, is a fish in the salmonidae family found in freshwater lakes in northern Europe and in diluted brackish water in the Gulfs of Finland and Bothnia. It rarely grows more than 20 centimetres long. The vendace is traditionally the most important target of freshwater fisheries in parts of Fennoscandia. Vendace roe is considered a delicacy, which has been granted a PDO status in the Swedish Bothnian Bay archipelago (Kalix löjrom).After capture the fish are milked, the roe is washed, dried and salted slightly. No other preservatives or additives! Traditionally vendace roe is served with red onions and creme fraiche but only you imagination makes the limit for the use. Take a look at this amateur video, the young lady shows how the vendance is milked for the roe https://youtu.be/2XTGJ03N63w
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This semi-soft cheese is sometimes referred to as 'Priest Cheese', describing the traditional one-time custom of paying tithes with agricultural goods including milk in Sweden. Today, this cheese is produced across factories in Sweden from pasteurised cow's milk. It has a rich and strong flavour, which ideally goes well with a snack, or a soup. -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Sour cream is a lighter version of crème fraiche. It has a light, creamy texture that goes well in both cold and warm dishes. Mix it with one of our dip mixes and you get a nice dip for crisps or vegetables. Seasoned with dill, chopped onions, salt and lemon peppar you will get a delicious and light sauce for your fish and new potatoes. A must for midsummer. 12 % fat -
Bregott is a natural product without preservatives and emulsifiers. The lovely flavour comes from churned fresh cream and rapeseed oil. -
Västerbottensost® cheese is a granular hard cheese with a strong aromatic taste which has been stored for at least 14 months. The cheese has a characteristic pungent taste with an undertone of truffles which comes through best when there is a perfect balance between the bitter part of the cheese and the sweetness of the milk. Västerbottensost cheese also has hints of umami – the fifth basic taste. It has a brittle, crystal-like and juicy consistency. Västerbottensost cheese is enjoyed as an ingredient and as a dessert cheese and is often used as strong characteristic flavouring in both classic and modern cooking. The mystery surrounding why Västerbottensost cheese can only be made at the dairy in Burträsk continues to be a source of bewilderment. The recipe came about by accident by Ulrika Eleonora Lindström in 1872 and is to this day a well kept secret. -
The texture of frozen cheese is granular, hence the frozen Västerbottensost® is specially suitable for cooking like making of västerbotten pie. Västerbottensost® cheese is a granular hard cheese with a strong aromatic taste which has been stored for at least 14 months. The cheese has a characteristic pungent taste with an undertone of truffles which comes through best when there is a perfect balance between the bitter part of the cheese and the sweetness of the milk. Västerbottensost cheese also has hints of umami – the fifth basic taste. It has a brittle, crystal-like and juicy consistency. Västerbottensost cheese is enjoyed as an ingredient and as a dessert cheese and is often used as strong characteristic flavouring in both classic and modern cooking. The mystery surrounding why Västerbottensost cheese can only be made at the dairy in Burträsk continues to be a source of bewilderment. The recipe came about by accident by Ulrika Eleonora Lindström in 1872 and is to this day a well kept secret. -
Crayfish tails are a real delight in for example pasta and salad -
Out of stock
Napkins for the crayfish party, 20-pack -
Out of stock
Hats for the crayfish party, 4-pack -
Bibs for the crayfish party, 4-pack -
Place mats for the crayfish party, 4-pack -
Dill is one of the corner stones in the Nordic cuisine and it is one of the most cultivated herbs. This is due to the fact that in the north, where the day is long leaves are composed of more flavouring substances when in the South leaves are almost tasteless. It is ideal for example for hot and cold sauces or fish soup, fish gratin and a must on boiled new potatoes and salmon sauce. -
Out of stock
Crown Dill is must for decoration of the delicacies of the autumn, crayfish. -
Napkins for the crayfish party, 20-pack -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Sour cream is a lighter version of creme fraiche. It has a light, creamy texture that goes well in both cold and warm dishes. Mix it with one of our dip mixes and you get a nice dip for crisps or vegetables. Seasoned with dill, chopped onions, salt and lemon pepper you will get a delicious and light sauce for your fish and new potatos. A must for Midsummer and Easter! 12 % fat Please note, best-before-date is normally only 7-10 days from arrival -
The red fine fish roe is the Swedes’ favourite! A splash of colour that gives fresh saltiness to everything from a sandwich cake to a fish sauce. Serve on crispbread with chopped onion and sour cream, or add to sauces for flavour and colour.
-
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Sour cream is a lighter version of crème fraiche. It has a light, creamy texture that goes well in both cold and warm dishes. Mix it with one of our dip mixes and you get a nice dip for crisps or vegetables. Seasoned with dill, chopped onions, salt and lemon peppar you will get a delicious and light sauce for your fish and new potatoes. A must for midsummer. 15 % fat -
Jarlsberg® cheese is a wonderfully versatile cheese - for sandwiches, a complement for summer salads, a tasty addition to your cheese board or as an irresistible cheeky late night snack! It is famous around the world for its distinctive sweet and nutty taste and its medium to large, round holes. It is an all-purpose cheese, used for both cooking and eating as a snack. Jarlsberg® cheese is aged a minimum of three months, is naturally lactose-free and suitable for vegetarians. -
Napkins for the crayfish party, 20-pack -
Napkins for the crayfish party, 20-pack -
Out of stock
20-pack of picks to decorate your crayfish party table. Length 12,5 cm. -
Durable and reusable place mat for your crayfish party -
Ready cooked crayfish in dill brine, the Nordic way. Just defrost and serve. Add Västerbotten cheese, beer and aquavit, hats, bibs and a few friends and you’ve got yourself a crayfish party. -
Bregott is a natural product without preservatives and emulsifiers. The lovely flavour comes from churned fresh cream and rapeseed oil, with a pinch of extra salt added -
Ready cooked crayfish in dill brine, the Nordic way. Just defrost and serve. Add Västerbotten cheese, beer and aquavit, hats, bibs and a few friends and you’ve got yourself a crayfish party. -
Place mats for the crayfish party, 4-pack -
Koskenkorva Vodka has been around since 1953. It is a vodka made via continuous distillation from Finnish barley sourced within 120 miles from the distillery. Local spring water is used in its production. Named after the village where it is made. Thanks to its pure taste, Koskenkorva Vodka is a great ingredient in cocktails and as a shot. Alcohol by volume 40 %
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This semi-soft cheese is sometimes referred to as 'Priest Cheese', describing the traditional one-time custom of paying tithes with agricultural goods including milk in Sweden. Today, this cheese is produced across factories in Sweden from pasteurised cow's milk. It has a rich and strong flavour, which ideally goes well with a snack, or a soup.
-
Ready cooked crayfish in dill brine, the Nordic way. Just defrost and serve. Add Västerbotten cheese, beer and aquavit, hats, bibs and a few friends and you’ve got yourself a crayfish party.
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Ready cooked crayfish in dill brine, the Nordic way. Just defrost and serve. Add Västerbotten cheese, beer and aquavit, hats, bibs and a few friends and you’ve got yourself a crayfish party.
-
Bibs for the crayfish party, 4-pack
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Out of stock
Hats for the crayfish party, 4-pack
-
Out of stock
20-pack of picks to decorate your crayfish party table. Length 12,5 cm.
-
Place mats for the crayfish party, 4-pack
-
Place mats for the crayfish party, 4-pack
-
Durable and reusable place mat for your crayfish party
-
Crayfish tails are a real delight in for example pasta and salad
-
Crayfish tails are a real delight in for example pasta and salad
-
Out of stock
Crown Dill is must for decoration of the delicacies of the autumn, crayfish.
-
Dill is one of the corner stones in the Nordic cuisine and it is one of the most cultivated herbs. This is due to the fact that in the north, where the day is long leaves are composed of more flavouring substances when in the South leaves are almost tasteless. It is ideal for example for hot and cold sauces or fish soup, fish gratin and a must on boiled new potatoes and salmon sauce.
-
Dill is one of the corner stones in the Nordic cuisine and it is one of the most cultivated herbs. This is due to the fact that in the north, where the day is long leaves are composed of more flavoring substances when in the South leaves are almost tasteless. Dill is used widely in seasoning various dishes. It is ideal for example for hot and cold sauces or fish soup, fish gratin and a must on boiled new potatos and salmon sauce.
-
To spice vodka with elderflower is a very old south-Swedish tradition. Halland Elderflower produced after an original recipe from Halland, with its fruity and fresh taste, has become an Eau de Vie favourite. Full-bodied, flowery and fresh elderflower character with hints of cinnamon and a hint of sweetness. A classic with gravlax (salmon) with gravlax sauce and mild herring. Perfect for crayfish all kinds of shellfish. Something to be cooled and can be enjoyed "on the rocks". Alcohol by volume 38 %
-
Jarlsberg® cheese is a wonderfully versatile cheese - for sandwiches, a complement for summer salads, a tasty addition to your cheese board or as an irresistible cheeky late night snack! It is famous around the world for its distinctive sweet and nutty taste and its medium to large, round holes. It is an all-purpose cheese, used for both cooking and eating as a snack. Jarlsberg® cheese is aged a minimum of three months, is naturally lactose-free and suitable for vegetarians.
-
Koskenkorva, or Kossu as it usually is called, is a very high quality clear vodka from Finland. Distilled about 200 times (no, not an error), this is produced from spring water, very little of sugar and barley from the distillery's own fields, resulting in an exceedingly pure vodka. Roughly 18,200 grains of premium barley are used in creating just one ½ litre bottle of Koskenkorva. This beverage was named after the small village of Koskenkorva in Ostrobothnia, the place where the distillation took place. Koskenkorva was distilled and produced, with the idea that the drink could be enjoyed both sipped at ambient temperature from a pocket flask and, in a more sophisticated manner, as chilled schnapps. Koskenkorva is not produced for storage in cellars; it can be enjoyed immediately. It will keep almost forever in an unopened bottle – however, as practice has demonstrated, this seems to be possible solely in theory! Kossu is at its best when cold, but can be also mixed for example with Coke (which is then called "Kossukola"), with carbonated water ("Kossuvissy"), orange juice ("screwdriver"), energy drink ("Kossu Battery" or "Virtanen"). Plastic bottle Alcohol by volume 38 %
-
Koskenkorva Vodka has been around since 1953. It is a vodka made via continuous distillation from Finnish barley sourced within 120 miles from the distillery. Local spring water is used in its production. Named after the village where it is made. Thanks to its pure taste, Koskenkorva Vodka is a great ingredient in cocktails and as a shot. Alcohol by volume 40 %
-
This Lapin Kulta premium beer is made from the best ingredients, with respect for nature and traditions. The result is a perfect balance between refreshment and a full-bodied palate. Ingredients: Water, malted barley, hops. Alcohol by volume 5,2 %
-
Lysholm Linie akvavit, the ultimate Norwegian aquavit, famous for its maturation in oak sherry casks at sea, a journey that has continued for moe than 200 years. This remarkable story started in 1805 when the Lysholm family sent a ship frrom Norway to East-Asia loaded with goods, including five casks of akvavit. Luckily the aquavit was not sold and by its return they found out that exposing the casks to the constant rolling of the waves and shifting weather conditions had transformed the aquavit, the result being a perfectly balanced aquavit, amber colour and round flavours where caraway and aniseed are the most dominant. Including caraway, dill and fennel with a touch of Seville orange. On the label of each bottle you can see the vessel, dates and a map of the journey the aquavit has made! One to be savoured. Alcohol by volume 41,5 %
-
The Mariestads beer is a pale lager from Sweden belonging to the Dortmunder family. It is amber colored and has a full-bodied, bready flavor with a distinct malt aroma. Mariestads is a delightful beer – beer to be enjoyed as a reward. Alcohol by volume 5,3 %
-
Marshals Drink/Shot is a flavored vodka of Finnish origin, served as a schnapps. The drink is named after Carl Gustaf Emil Mannerheim, the Marshal of Finland.According to all sources it is important that the glass where the drink is served is poured as full as possible (to the point where surface tension keeps some of the drink in the glass); the glass is then to be emptied without spilling. This practice is said to originate in the Chevalier Guard where Mannerheim once served; every man was entitled one shot of Vodka per day, and through this practice everyone was assured the equal maximum amount. The ingredients of the mixture have been up for debate for almost 50 years, and the original ingredients are not even available anymore. According to some sources the drink is to be made of unflavoured alcohol, sweet vermouth and gin. A must-have with Marskin Vorschmack. Must be served ice-cold. Alcohol by volume 40 %
-
In Svenska Nubbar Miniature Pack you find a selection of Swedens 10 most popular regional classic akvavit. A great way to find your new favourite! Contains Skåne Akvavit, OP Anderson, Herrgårds Aquavit, Bäska Droppar, Gammal Norrlands Akvavit, Halland Fläder, Örtagårds Brännvin, Östgöta Sädesbrännvin, Läckö Slottsakvavit and Ranås brännvin. The miniature bottles works great in an ice bucket on the table, on the ‘smorgasbord’ buffet or in the picnic bag. Serve chilled with tasty food. Alcohol by volume 39 %
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Napkins for the crayfish party, 20-pack
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Napkins for the crayfish party, 20-pack
-
Out of stock
Napkins for the crayfish party, 20-pack
-
Napkins for the crayfish party, 20-pack
-
Reimersholms OP Anderson Aquavit is the oldest and one of the most popular Swedish aquavits. Golden in colour, it has a distinct flavour of caraway, fennel and aniseed. Aquavit is usually served chilled and unmixed, in small glasses, and is usually accompanied by appetizers or sandwiches; A classic must-have for appetizers with vendace roe, smoked salmon, shellfish, herring or cheese. Alcohol by volume 40 %
-
The most commonly consumed fish roe in Finland. Traditionally rainbow trout roe is served with red onions and creme fraiche but only you imagination makes the limit for the use.
-
The red fine fish roe is the Swedes’ favourite! A splash of colour that gives fresh saltiness to everything from a sandwich cake to a fish sauce. Serve on crispbread with chopped onion and sour cream, or add to sauces for flavour and colour.
-
The red fine fish roe is the Swedes’ favourite! A splash of colour that gives fresh saltiness to everything from a sandwich cake to a fish sauce. Serve on crispbread with chopped onion and sour cream, or add to sauces for flavour and colour.
-
Available from middle of November onwards
Flavoured with caraway and hints of fennel and aniseed, this Swedish aquavit was first introduced in 1931 and bears the name of the southern Swedish province of Skåne, a region famous for its aquavit and vodka production. Skåne is mild, smooth and well-balanced. A classic must-have for herring and crayfish. It goes also well with shellfish, fish soups, cheese fondues and vegetable dumplings. Alcohol by volume 38 % -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Sour cream is a lighter version of creme fraiche. It has a light, creamy texture that goes well in both cold and warm dishes. Mix it with one of our dip mixes and you get a nice dip for crisps or vegetables. Seasoned with dill, chopped onions, salt and lemon pepper you will get a delicious and light sauce for your fish and new potatos. A must for Midsummer and Easter! 12 % fat Please note, best-before-date is normally only 7-10 days from arrival -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Sour cream is a lighter version of crème fraiche. It has a light, creamy texture that goes well in both cold and warm dishes. Mix it with one of our dip mixes and you get a nice dip for crisps or vegetables. Seasoned with dill, chopped onions, salt and lemon peppar you will get a delicious and light sauce for your fish and new potatoes. A must for midsummer. 15 % fat -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Sour cream is a lighter version of crème fraiche. It has a light, creamy texture that goes well in both cold and warm dishes. Mix it with one of our dip mixes and you get a nice dip for crisps or vegetables. Seasoned with dill, chopped onions, salt and lemon peppar you will get a delicious and light sauce for your fish and new potatoes. A must for midsummer. 12 % fat -
Bregott is a natural product without preservatives and emulsifiers. The lovely flavour comes from churned fresh cream and rapeseed oil.
-
Bregott is a natural product without preservatives and emulsifiers. The lovely flavour comes from churned fresh cream and rapeseed oil, with a pinch of extra salt added
-
Västerbottensost® cheese is a granular hard cheese with a strong aromatic taste which has been stored for at least 14 months. The cheese has a characteristic pungent taste with an undertone of truffles which comes through best when there is a perfect balance between the bitter part of the cheese and the sweetness of the milk. Västerbottensost cheese also has hints of umami – the fifth basic taste. It has a brittle, crystal-like and juicy consistency. Västerbottensost cheese is enjoyed as an ingredient and as a dessert cheese and is often used as strong characteristic flavouring in both classic and modern cooking. The mystery surrounding why Västerbottensost cheese can only be made at the dairy in Burträsk continues to be a source of bewilderment. The recipe came about by accident by Ulrika Eleonora Lindström in 1872 and is to this day a well kept secret.
-
The texture of frozen cheese is granular, hence the frozen Västerbottensost® is specially suitable for cooking like making of västerbotten pie. Västerbottensost® cheese is a granular hard cheese with a strong aromatic taste which has been stored for at least 14 months. The cheese has a characteristic pungent taste with an undertone of truffles which comes through best when there is a perfect balance between the bitter part of the cheese and the sweetness of the milk. Västerbottensost cheese also has hints of umami – the fifth basic taste. It has a brittle, crystal-like and juicy consistency. Västerbottensost cheese is enjoyed as an ingredient and as a dessert cheese and is often used as strong characteristic flavouring in both classic and modern cooking. The mystery surrounding why Västerbottensost cheese can only be made at the dairy in Burträsk continues to be a source of bewilderment. The recipe came about by accident by Ulrika Eleonora Lindström in 1872 and is to this day a well kept secret.
-
Vendace Roe - The Nordic Caviar! The vendace, Coregonus albula, is a fish in the salmonidae family found in freshwater lakes in northern Europe and in diluted brackish water in the Gulfs of Finland and Bothnia. It rarely grows more than 20 centimetres long. The vendace is traditionally the most important target of freshwater fisheries in parts of Fennoscandia. Vendace roe is considered a delicacy, which has been granted a PDO status in the Swedish Bothnian Bay archipelago (Kalix löjrom).After capture the fish are milked, the roe is washed, dried and salted slightly. No other preservatives or additives! Traditionally vendace roe is served with red onions and creme fraiche but only you imagination makes the limit for the use. Take a look at this amateur video, the young lady shows how the vendance is milked for the roe https://youtu.be/2XTGJ03N63w