Akevitt

Akevitt (also spelled aquavit or akvavit) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akevitt is distilled from grain and potatoes, and is flavoured with a variety of herbs. Akevitt is also popular in Germany.

History

Akevitt originated in the 15th century in Scandinavia and has a long history of use in traditional Scandinavian cuisine. The first known reference to "akevitt" is from a 1531 letter from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbrektsson, the last Archbishop of Norway.

Production

Akevitt is distilled from either grain or potatoes. After distillation, it is flavoured with herbs, spices, or fruit oil. Commonly used flavours include caraway, cardamom, cumin, anise, fennel, and lemon or orange peel. The specific herbs and spices used vary between different brands of akevitt. It is typically matured in oak casks.

Consumption

In Norway, akevitt is often consumed during festive gatherings, such as Christmas, New Year's, and Midsummer. In Denmark and Sweden, it is often drunk at lunchtime and as an aperitif.

Varieties

There are many varieties of akevitt. They include, among others, the Norwegian Opland akevitt, the Danish Aalborg, and the Swedish Skåne. Each variety has its own unique flavour profile and characteristics.

See also

• Distilled beverage
• Scandinavian cuisine
• Caraway
• Cardamom
• Cumin
• Anise
• Fennel
• Lemon
• Orange (fruit)

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