Caraway or dill spirit, distilled in Denmark since the sixteenth century and drunk ice cold with herring. Aalborg Taffel Akvavit has been made since 1846 and is the reference bottle for the snaps that punctuates a Danish lunch.
It begins with distillation, which is illegal without a licence across the EU and most of the world.
What goes into it
- a neutral grain or potato spirit
- caraway seed
- dill, coriander, fennel or citrus peel depending on the style
- water
How it is made
Neutral spirit is redistilled with caraway and other botanicals, then diluted with water to bottling strength. Some styles — the Norwegian ones especially — are then aged in oak, but the Danish table akvavit is bottled clear and unaged so the caraway stays sharp.
How long it takes: distilled and bottled; the aged styles spend months to years in oak
How it is eaten
Ice cold in a small glass with pickled herring, rye bread and a beer alongside.
History
Caraway or dill spirit distilled in Denmark since the sixteenth century; Aalborg Taffel Akvavit has been made since 1846 and is drunk ice cold with herring.
Frequently asked questions
What is Akvavit?
Akvavit is a wine & spirit from Denmark: caraway snaps drunk ice-cold with herring lunches. Caraway or dill spirit distilled in Denmark since the sixteenth century; Aalborg Taffel Akvavit has been made since 1846 and is drunk ice cold with herring.
How is Akvavit made?
Neutral spirit is redistilled with caraway and other botanicals, then diluted with water to bottling strength. Some styles — the Norwegian ones especially — are then aged in oak, but the Danish table akvavit is bottled clear and unaged so the caraway stays sharp. It takes distilled and bottled; the aged styles spend months to years in oak.
Can I make Akvavit at home?
No, and the atlas gives no method for it. It begins with distillation, which is illegal without a licence across the EU and most of the world.
What goes into Akvavit?
A neutral grain or potato spirit, caraway seed, dill, coriander, fennel or citrus peel depending on the style, water.
How is Akvavit eaten?
Ice cold in a small glass with pickled herring, rye bread and a beer alongside.
