Aquavit is a Scandinavian spirit distilled from potatoes or grains that's flavored with caraway and other aromatics like
An aquavit is made by infusing the selected herbs and spices, such as caraway and dill, in alcohol which is then distilled and further blended with alcohol and pure water. Since the 16:th century distilled grain spirits became increasingly popular in the Nordic countries.
Beer and vodka are the only alcoholic beverages produced in Norway in any quantity. Norwegian vodka is of particular note and is produced by several distilleries and under several brands. Some akvavit, a traditional Scandinavian flavored spirit, is also made in Norway.
What does aquavit taste like? Aquavit has a similar taste to vodka because its base is a neutral, distilled liquor. A rye bread flavor often dominates thanks to heavy use of caraway, with other aromatics adding additional notes: fennel, clove, dill, anise and so on.
So, what is aquavit? Essentially, it's a vodka- or gin-like spirit. By EU decree, aquavit must be distilled with caraway or dill and should have a minimum alcohol by volume of 37.5%, though 40% is usually the average.
Unfortunately for the Vikings, aquavit didn't exist until a few hundred years after the end of the Viking Age. However, many modern Scandinavian drinking traditions, including the Skål toast, trace their roots back to the Vikings who drank beer and mead copiously. Skål comes from the Old Norse word Skál, meaning bowl.
Akvavit or aquavit (/ˈɑːkwəviːt, -və-/; also akevitt in Norwegian; aquavit in English) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century.
In both the Scandinavian countries and northern Germany, aquavit is usually served chilled and unmixed, in small (tulip) glasses, and is usually accompanied by appetizers or sandwiches. Some drinkers prefer it in shots, a glass at a time, because they find the taste of aquavit difficult to accommodate.
Traditionally, aquavit is enjoyed straight either chilled or at room temperature. In Sweden and Denmark, un-aged aquavit is typically served very cold in shot glasses or stemmed liquor glasses.
Aquavit frequently contains spices like fennel and cardamom in addition to caraway, all of which are good for your digestive system.
Mutton and cabbage stew, or “fårikål” in Norwegian, has repeatedly been named Norway's national dish. It even has its own festive day on the last Thursday in September. Throughout the autumn months, people all around the country arrange lamb stew parties. “The dish is perfect if you want to invite a lot of people.
Myles explained that the reasons why Norway moved towards a strict policy on free alcohol sales are rooted in social, religious, and political concerns. – In the 1920s, there was widespread social frustration due to the poor economic conditions of Norway, particularly among the working class, Myles told me.
Aquavit is derived from the Latin aqua vitae, meaning “water of life.” The name comes from early distillers believing spirits to be a healing liquid, and the convention is shared by other liquors, such as the word whiskey stemming from Gaelic's uisce beatha or brandy being referred to as eau-de-vie.
The name is derived from the Latin aqua vitae, or water of life. Aquavit is a flavoured spirit that has been produced in the Nordic countries since the 15th century.
Aquavit is a strong spirit originating in the Nordic countries, at least 37.5% in the alcohol strength department, with a dominant taste of caraway, dill, or both.
Aquavit. As for alcoholic beverages, the top Norwegian spirit drink is definitely Aquavit, also often called Akvavit.
Overall, the process is not dissimilar to producing akvavit in that the ingredients are simply added to the alcohol to create its unique flavour. However, akvavit steeps the botanicals while sambuca introduces the ingredients as essentials oils.
“The caraway flavor of aquavit goes with anything fermented, really any food with a vinegary quality or briny flavor,” says Chad Walsh, beverage director at Agern in New York City. He suggests sipping a glass of aquavit alongside raw oysters or mackerel.
What makes it special in Scandinavia is that aquavit is taken with the meal, instead of before or after it as is more common in mainland Europe. This can be a little confusing to a French or Italian visitor, accustomed to aperitifs or digestifs that bookend the meal instead of complementing it.
While it is usually chilled and poured into shot glasses, Norwegian and other barrel-aged akvavit will normally be served at room temperature in tulip glasses. In either case, akvavit is rarely downed as a shot and most drinkers will usually slowly sip at their glasses throughout the meal.
Gin and aquavit, after all, are just vodkas that have been infused with spices and botanicals. Just remember, though: If it's Norwegian, please don't put it in the freezer.
Alcohol. To buy wine or beer in Norway, the minimum age is 18 years. For spirits, it is 20 years. Beer can be found in most shops, but is only sold before 8 pm on weekdays or 6 pm on Saturdays.
Referred to as brännvin in Sweden, schnapps (or snaps) is the country's preferred distilled liquor from potatoes or grains. Drinking it is a right of passage woven into the Nordic country's history, particularly given the idyllic growing conditions for barley, rye and wheat, rather than grapes.
Norse drank their mead from intricate drinking horns or in elaborately decorated silver cups. Mead is a simple beverage brewed with honey, water, and yeast. Many regard it as the oldest alcoholic drink known to man, and it has also gone by the names honey wine, ambrosia, or nectar.