While other nations distill grains to produce the tasty beverage, Norwegian akevitt<\/em> is made from distilled poteter.\u00a0 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.\u00a0 Akevitts<\/em> vary in color from clear to a light and even caramer colored brown.\u00a0 Some akevitt<\/em> is\u00a0aged in oak casks, which give it a brownish hue.\u00a0 The longer it is stored in the oak casks, the darker the hue will be.\u00a0 Norwegian akevitt<\/em> is\u00a0aged in oak casks for anywhere from 1-12 years.\u00a0 Caramel coloring is also used sometimes to create a brown hue without using oak casks.\u00a0 Clear akevitt<\/em> is known as “taffel.”\u00a0<\/strong><\/p>\n Varieties of Norwegian akevitt<\/em> include L\u00f8iten, Lysholm, Gilde<\/strong>, and my personal favorite Linje<\/strong>.\u00a0 I’m not sure I’ve even tried all of the aforementioned brands, but I appreciate the time, energy, and journey Linje<\/strong> akevitt<\/em> embarks on before it is on the market.\u00a0 Linje<\/strong> akevitt<\/em> 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.\u00a0 No, there is no superstition or magic involved in the equator crossing\u00a0(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.\u00a0 This is certainly quite the tur-retur<\/strong> (round-trip) journey for ei flaske alkohol<\/strong> (a bottle of alcohol) to take, not to mention costly!<\/p>\n Norwegians drink akevitt<\/em> our of either shot glasses or long stemmed tulip-shaped glasses and they drink it in “snaps,” that is small shots during a meal.\u00a0 Akevitt<\/em> is not consumed as often as vodka, beer, or wine, for example.\u00a0 It is a spirit consumed during\u00a0traditional meals on Sankthansaften <\/strong>(Midsummer), 17. Mai <\/strong>(17th of May, Norway’s Constitution Day), P\u00e5ske<\/strong> (Easter), and Jul<\/strong> (Christmas) as it is known to ease the digestion of rich foods (these holidays call for rich food!)\u00a0 Typically, the host says “Sk\u00e5l<\/strong>!” (Cheers!) which is the signal for everyone to make eye contact with the host and take a snap<\/span>!\u00a0 Many people that I have consumed akevitt<\/em> with absolutely despise it for it’s unusual flavor.\u00a0 Although I hate caraway seeds in bread, for instance, I love akevitt<\/em>.<\/p>\n Home distilling of akevitt<\/em> is illegal in Norway, but a common practice.\u00a0 I’ve had the pleasure of drinking heimbrent<\/strong> (home distilled) vodka, but not akevitt<\/em>.\u00a0 Someday I hope to enjoy this delicacy!<\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Akevitt (Norwegian spelling), akvavit and aquavit-however you prefer to spell it, is a delicious\u00a0flavored (many are probably mumbling “speak for yourself” right now…) spirit home to Scandinavia-Norway, Sweden, and Denmark in particular.\u00a0 Brandy is known by the French as “eau de vie” (Water of Life).\u00a0 Of course I will be focusing on Norwegian Akevitt!…<\/p>\n![\"\"](\"https:\/\/blogs.transparent.com\/norwegian\/wp-content\/uploads\/sites\/14\/2011\/10\/imagesCAA5A8Q7.jpg\")