Akevitt (Norwegian spelling), akvavit and aquavit-however you prefer to spell it, is a delicious flavored (many are probably mumbling “speak for yourself” right now…) spirit home to Scandinavia-Norway, Sweden, and Denmark in particular.  Brandy is known by the French as “eau de vie” (Water of Life).  Of course I will be focusing on Norwegian Akevitt!

While other nations distill grains to produce the tasty beverage, Norwegian akevitt is made from distilled poteter.  The distinct flavor comes from a variety of different spices and herbs depending on the kind-caraway is by far the most popular, but dill, cardamom, cumin, anise, and fennel are typical ingredients as well.  Akevitts vary in color from clear to a light and even caramer colored brown.  Some akevitt is aged in oak casks, which give it a brownish hue.  The longer it is stored in the oak casks, the darker the hue will be.  Norwegian akevitt is aged in oak casks for anywhere from 1-12 years.  Caramel coloring is also used sometimes to create a brown hue without using oak casks.  Clear akevitt is known as “taffel.” 

Varieties of Norwegian akevitt include Løiten, Lysholm, Gilde, and my personal favorite Linje.  I’m not sure I’ve even tried all of the aforementioned brands, but I appreciate the time, energy, and journey Linje akevitt embarks on before it is on the market.  Linje akevitt is said to achieve it’s bold and distinct flavor (as well as brown hue) because it is aged in oak casks that travel on ships from Norway to Australia and back, thus crossing the equator 2 times.  No, there is no superstition or magic involved in the equator crossing (that we know of at least-wink), but rather the constant movement, fluctuating temperatures, and high humidity cause the impacts of the aging process to be exemplified.  This is certainly quite the tur-retur (round-trip) journey for ei flaske alkohol (a bottle of alcohol) to take, not to mention costly!

Norwegians drink akevitt our of either shot glasses or long stemmed tulip-shaped glasses and they drink it in “snaps,” that is small shots during a meal.  Akevitt is not consumed as often as vodka, beer, or wine, for example.  It is a spirit consumed during traditional meals on Sankthansaften (Midsummer), 17. Mai (17th of May, Norway’s Constitution Day), Påske (Easter), and Jul (Christmas) as it is known to ease the digestion of rich foods (these holidays call for rich food!)  Typically, the host says “Skål!” (Cheers!) which is the signal for everyone to make eye contact with the host and take a snap!  Many people that I have consumed akevitt with absolutely despise it for it’s unusual flavor.  Although I hate caraway seeds in bread, for instance, I love akevitt.

Home distilling of akevitt is illegal in Norway, but a common practice.  I’ve had the pleasure of drinking heimbrent (home distilled) vodka, but not akevitt.  Someday I hope to enjoy this delicacy!