Aquavit

How is Aquavit made?

Aquavit starts with a neutral grain or potato spirit that gets redistilled with a blend of botanicals, with caraway seeds being the star of the show alongside dill, fennel, coriander, and sometimes citrus peel. The spirit typically goes through multiple distillations to achieve the right balance of flavors, and many producers age their aquavit in oak barrels to add complexity and smoothness. Some Norwegian varieties even take a sea voyage in sherry casks, rolling around on ships for months to mellow the spirit through constant motion and temperature changes.

How do you drink Aquavit?

Aquavit shines brightest when served ice-cold and neat, traditionally accompanied by pickled herring, smoked fish, or other Scandinavian delicacies during festive gatherings and holiday celebrations. While purists prefer sipping it straight from chilled glasses, this caraway-scented spirit also works beautifully in cocktails that highlight its herbal complexity—think Nordic twists on classics like the Bloody Mary or sophisticated stirred drinks with yellow Chartreuse and citrus. The spirit's warming spice profile makes it perfect for cold-weather occasions, from Christmas feasts to cozy winter dinner parties where its distinctive flavor can transport guests straight to a Copenhagen café.

How do I choose a good Aquavit?

Start by identifying the dominant botanicals you prefer—caraway and dill are the classic Scandinavian profiles, while some producers experiment with juniper, fennel, or citrus peels that create completely different flavor experiences. For sipping neat or in simple cocktails like an Aquavit Sour, go with traditional caraway-forward bottles from Norway or Denmark, but if you're mixing into spirit-forward drinks or Negroni variations, seek out more herbaceous styles that can stand up to other strong flavors. Consider the proof too—higher alcohol versions around 45% ABV provide more intensity for cocktails, while 40% bottles offer smoother sipping and work better in delicate mixed drinks.

Nutritional Information

Typical Calorie Range per Ounce: 64-70 calories

Typical Carbohydrate Range per Ounce: 0-0.1 grams

Typical Sugar Range per Ounce: 0 grams

Typically Gluten Free: No

Most aquavit is distilled from grains like wheat, rye, or barley, which contain gluten. While the distillation process removes most gluten proteins, some sensitive individuals may still react to trace amounts. Additionally, some producers add flavorings or use processing methods that could reintroduce gluten. Always check the specific product label and contact the manufacturer directly to confirm gluten-free status if you have celiac disease or gluten sensitivity.

Scrolled this far? Your reward? Aquavit Trivia!

1. Norwegian aquavit legally must take a sea voyage across the equator twice before it can be sold as "Linie Aquavit" – the constant rocking motion and temperature changes during the four-month ocean journey are believed to mellow the spirit and create unique flavors that can't be replicated on land.
2. Sweden's famous Absolut Vodka company actually started as an aquavit producer in 1879, and their original aquavit recipe contained over 20 different herbs and spices including cardamom, fennel, and anise – vodka was just a side project that accidentally became their main business.
3. During Prohibition in the United States, Scandinavian immigrants smuggled aquavit by hiding it inside hollowed-out fish, leading to the nickname "fish whiskey" in some American speakeasies – the fishy smell actually helped mask the alcohol scent from authorities.
4. The caraway seeds that give aquavit its distinctive flavor contain natural compounds that can help neutralize the smell of alcohol on your breath, which is why traditional Scandinavian drinking culture includes eating caraway bread or crackers alongside aquavit shots.
5. Denmark produces a premium aquavit aged in barrels that previously held sherry, port, and Madeira wine, but the most expensive bottle ever made was aged in a barrel that spent six months buried underground in a Danish peat bog – the earthy, mineral-rich environment created flavors so unique that only 100 bottles were ever produced.