Aquavit

A distilled spirit, akvavit is mostly manufactured in Scandinavia and has been there since the fifteenth century. A variety of herbs are used to flavor akvavit, which is distilled from grains or potatoes. In Northern Germany, it is also well-liked.

Aquavit, a liqueur from Scandinavia, combines the greatest elements of gin and vodka. It is distilled from fermented potato or grain mash, just like the former, but it is distinguished and assessed by its botanical flavor, similar to gin. Its name is derived from the Latin phrase aqua vitae, which means "water of life." This is a fairly frequent name for alcoholic beverages; whiskey is named after the Celtic word usquebaugh, which is a translation of the Latin term, and eau de vie refers to a clear brandy made by distilling fermented fruit juice. Caraway and cumin are the most widely used flavors that can be added to this unaged liquor.

There are other aquavits made with dill, cardamom, aniseed, fennel, or citrus peel. Although Norway and Denmark are also well-known for their versions, Sweden produces the most aquavit. Since Finnish aquavit typically tastes strongly of cinnamon, it is less savory. Most aquavits aren't matured, like gin and vodka, which gives them huge commercial potential in the United States. While aged aquavit is frequently served chilled, some consumers prefer it at room temperature to experience its more complex nuances.

Origin: Scandinavian