Nordiculously Good

 Translating  from the Latin aqua vitae, meaning “water of life” Aquavit was, in its earliest days, believed to have healing powers the likes of warding off disease and old age. This liqueur has a LONG history-like 1300s long. By the 15th century it was thought to cure alcoholism(?). And today it’s known to be a useful aid in digestion.

Aquavit wears many different hats depending on which region  you are tasting from. The Swedish variant is usually distilled from grain and has heavier anise and fennel flavour, while Norwegian Aquavit is made from potatoes and dons  cuminy, citrus peely notes. Danish Aquavit also usually uses grain as the base, but tends to profile dill, coriander and caraway. 

Just as they vary in style and flavour, depending where you are, the traditions around the way you enjoy Aquavit are also vastly different. Scandinavians take their aquavit straight up, like a chilled shot, with the exception of Copenhagen in the winter, where it will usually be served with coffee. In Norway, Aquavit is usually sipped slowly to enjoy and experience its barrel-aging.

Aquavit has made its way into US bars and has the versatility all bartenders love to play with. Experience it in a Negroni riff or spritz. Of course there’s always the option to enjoy it like a Viking, just don’t forget the eye contact. Skaal!