Chilled and preferably from a tulip-shaped glass. You’ll see it everywhere at festivals, parties, and other special occasions like Midsommar, Christmas, and the annual crayfish all-you-can-eat.

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. The spirit base for cordials is often neutral, but it certainly doesn't have to be. A robust spirit like whiskey, for example, can mix beautifully with other flavoring agents. Common flavors include fruits ranging from stone fruit to citrus and berries to nuts, as well as coffee and chocolate and even aromatic spices and seeds. Some liqueurs include a touch of cream to round out the other tasty elements. Firstly, we would consider gin as akvavit’s closest relative. While akvavit carries more anise aromas, the gin will be heavier on the juniper. If you are looking to retain this herbaceous property, gin would be our first choice. Scandinavian inspired drinks, cuisine and decor is something that’s growing in popularity within the UK bar and restaurant scene. Scandinavian interiors characterised by simplicity, minimalism and functionality have slowly been taking over our bars and restaurants. I can completely understand why. Scandinavian decor is very relaxing and is simple enough to draw focus on the food or drinks served in a restaurant rather then the decor. Skál! That’s Nordic for, cheers! Anyway. Aquavit, also known as aquavite, akvavit or akevitt. We are hearing more and more about it. So what the hell is it?Unlike Norway, Swedish akvavit has a very relaxed legal definition with no particular restrictions. Instead, production is more-or-less decided by tradition and the expectations of the local communities to which is distributed. German Aquavit Nevertheless, many German brands like Bommerlunder have a equatable history to their Scandinavian counterparts and shouldn’t be considered as imitations. Generally, German Aquavit is often a lighter than its Scandinavian equivalents at around 38% ABV. Furthermore, it’s almost always distilled from grain mash. American & International Aquavit

A family-run farm, brewery, and distillery in western Sweden. Their snaps and beers are crafted to complement various dishes.

The History Of Akvavit

What makes Danish snaps different from some of its Nordic neighbors is that it’s usually made from grain and has a light, if not clear, color. Found yourself at a julefrokost, staring down a shot glass, and asking yourself “What is aquavit and why does it taste like this?” You’re not alone. We’ve put together a helpful guide to aquavit in each Nordic country, including the history of aquavit, how it’s made, and how to drink it: What is Aquavit?

Fun Norwegian snaps fact: Christopher Hammer is considered to be the father of Norwegian akevitt for his books on how to store potatoes and distill the spirit from their mash. Ironically, Farmer Hammer was a self-proclaimed avholdsmann, or “abstainer,” meaning that he didn’t drink alcohol. Indeed, both can be used interchangeably as they refer to the same thing. Furthermore, each Scandinavian neighbour has its own spelling for the word: Blue, Anthony Dias (2004). The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment. New York: HarperCollins Publishers. p.42. ISBN 0-06-054218-7.

In the 19th century, distilling techniques were further refined. Before this time, Aquavit was most likely made by macerating grain spirit with herbs and spices. After this time, Aquavit was most popularly made by macerating the selected herbs and spices in alcohol, which was then distilled and further blended with alcohol and pure water.Making for a crisper flavour to the drink. While often compared to gin, the spirit has a more immediate flavour profile because of the simplicity of the caraway/dill, meaning it's a drink that you can easily detect when mixed with others. How is aquavit made? I used to work managing the bar at a Scandinavian restaurant and bar here in Manchester. That’s where I got my first taste of aquavit. Prior to that, i had heard of aquavit and even had a little taste. But i didn’t really drink it or learn about it. Till my Fika days that is (Fika was the name of the Scandinavian restaurant and bar i managed).

The doubt is understandable. On a trip to Oslo I took in 2015, a bartender walked my girlfriend and me through a series of aquavits, including Linie. When he told us the story about it traveling the world, I was skeptical. Maybe it was a translation issue, or maybe it was because it was the dead of winter in Norway, but the bartender’s explanation was paced more like Eeyore than Tigger, and I felt like I was being taken through one big marketing ploy. It would be a different experience today. To silence the haters, Linie is live streaming the entire four-month journey of some of the brand’s barrels.

Also, you may have noticed above that none of them use “aquavit”, which is actually an anglicised corruption of the word. The only exception to this are the Germans who actually use “Aquavit” and produce their own in the Northern Schleswig-Holstein region. Akvavit is an important part of Nordic drinking culture, where it is often drunk during festive gatherings, such as Christmas dinners and the Midsummer celebration, and as an aperitif. [4] In Iceland, Sweden, Denmark and Germany aquavit is chilled and often drunk in a single gulp from a small shot glass. This is usually attributed to tradition. [5] It is not generally chilled in Norway, but enjoyed slowly. In Sweden commonly the aquavit is consumed immediately following a song, called a snapsvisa. The most well-known song is " Helan Går". [6] In Finland and Sweden, aquavit consumed from a shot glass is also commonly associated with crayfish parties, which are traditionally held during late August. In Denmark aquavit is called snaps or akvavit, and is primarily consumed in December during Christmas lunches or around Easter during Easter lunches. It is consumed year round though, mainly for lunches of traditional Danish dishes where beer is also always on the table. In Norway, where most aquavit is matured in oak casks, the drink is served at room temperature in tulip-shaped glasses. Aquavit arguably complements beer well, and its consumption is very often preceded by a swig of beer. [7] Production [ edit ] Unlike other Nordic aquavits, caraway and cumin dominate Icelandic brennivín which, similar to Norwegian akevitt, is also distilled from potatoes. Many owe brennivín’s subtle sweetness to Iceland’s pure, soft water. It contains no added sugar or anise; even if your taste buds say otherwise. The word aquavit derives from the Latin aqua vitae, "water of life." Compare the words whisky or whiskey, from Gaelic uisce beatha, which has the same meaning. Likewise, clear fruit brandy is called eau de vie ( French for "water of life").