A distilled beverage originating from the Scandinavian countries, known as Akvavit or Aquavit.
The name Aquavit derives from the Latin “aqua vitae” (“water of life”) and was originally used as a medicine to treat all kinds of illnesses. Among other things, it was said that this drink helped to digest rich, fatty foods more easily.
According to historical records, the first reference to this beverage dates back to around 1531, when Eske Bille, Lord of Copenhagen Castle, sent a letter to the Norwegian Archbishop Olav Engelbretsson. The letter was accompanied by a package containing a bottle of “aqua vitae”.
This beverage has an alcohol content of between 40% and 45% by volume and has a more or less dark straw-yellow colour, although it can also be found colourless. It could be said to be very similar to Vodka, since its base spirit is also made from potatoes or grain, but with one important difference. Aquavit is also infused with various seeds and herbs to add flavour. These botanicals may include mainly caraway seeds, as well as dill, fennel, anise, coriander, grains of paradise, lemon peel, orange peel, cumin and cardamom.
To produce this spirit, two distillations are normally carried out. The first produces a neutral alcohol from grain or potatoes, which is then distilled again with the spices and aromatic plants added to it. It is then filtered with activated charcoal and, finally, it is usually bottled without prior ageing. In some cases, however, it is aged in oak barrels to improve its flavour, also transforming its colour. The darker the shade, the older the Aquavit.
Clear Aquavits are known as “taffel” and are produced using old barrels during ageing so that the product does not take on additional colour.
