Linie Aquavit Fra Norge Liqueur, 70 cl

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Swedish aquavit is grain-based and often has a noticeable anise and fennel flavour. It’s the perfect aquavit for a new comer to aquavit drinking. It’s generally a lot smoother in taste. Perfect for drinking straight and familiarising yourself with the flavour of caraway and more importantly, aquavit. Norwegian aquavit Aquavit is a clear distilled spirit made primarily in Scandinavian countries like Sweden, Norway, and Denmark. Typically, a darker colour suggests an older age or the use of young casks, though artificial caramel colouring is used in some brands. Norwegian aquavit

Lichine, Alexis. Alexis Lichine’s New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), pp. 80–81. ISBN 0394562623 Similarly, Canada hosts a small number of distillers who produce akvavit. For instance, the Newfoundland Distillery Co. produces akvavit that is flavoured with honey and juniper-smoked peat. This is an interesting but unsurprising company given Newfoundland’s distinctive Nordic heritage. California and Minnesota each have several producers and brands; and Colorado, Illinois, Michigan, Montana, New York, Pennsylvania and Wisconsin have joined the states that produce the beverage ( Sons of Norway) However, its medicinal properties have largely been debunked as the herbs impart far too few of their characteristics to have any positive effects. Nevertheless, akvavit is still believed to aid in digestion to this day, which is why it often accompanies hearty meals. Gluten, Carbs, & Calories In AquavitToday, Sweden is the biggest producer of akvavit and hosts about 20 brands alone. In many ways, akvavit has endured cultural changes and remains very much ingrained into Sweden’s contemporary customs. However, as you can imagine. The recipe varies a lot. Not just from country to country but from household to household. So pinning down an exact follow along recipe for aquavit is difficult. 1800’s From Oslo to Baltimore, through the Panama canal to Tacoma, and then off to Japan and Australia — you can follow it all. An accompanying map shows where the boat is and where it’s been (the equatorial crosses are near Singapore and Panama). The family sat on the story until Catharina’s nephew, Jørgen B Lysholm, who had studied chemistry in Berlin and understood distillation, turned it into a brand. After experimenting with voyages to other far‐ flung destinations, including Brazil, he launched Linie aquavit in 1821. The word ‘Linie’ or ‘line’ refers to the equator, which under Lysholm’s rules must be crossed twice during maturation. That is still adhered to today, though the time at sea is now around four months. The recipe has remained unchanged, and includes caraway seeds, star anise and various other secret spices, and for at least 100 years it has been matured in oloroso Sherry casks. Start with whatever looks good! My current fave is Ahus Akvavit from Sweden, which was kindly gifted to me last year.

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. Meanwhile, Danish akvavit is often a clear, un-aged liquid with a strong caraway note. As for Swedish akvavit, it tends to be somewhat between the two with a straw colour and sweet palate. Among the most important brands are Løiten, Lysholm, Opland and Simers from Norway, Aalborg and Brøndum from Denmark and O.P. Anderson from Sweden. While the Danish and Swedish variants are normally very light in colour, most of the Norwegian brands are matured in oak casks for at least six months, and for some brands even as long as 12 years, making them generally darker in colour. While members of all three nations can be found to claim that "their" style of aquavit is the best as a matter of national pride, Swedish akvavit is typically the most renowned around the world, specifically so in the culinary scene. Whilst the Norwegian akevitt tend to have, if not the most distinctive character, then at least the most overpowering flavour and deepest colour due to the aging process. [ citation needed]

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An out-of-the-box alternative to another classic, this works particularly well with Norwegian barrel-aged akvavit. With a touch of dry and sweet Madeira wine as well as some bay leaf liqueur, it offers a herby yet warming experience.