- published: 12 Jul 2013
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Akvavit or aquavit (/ˈɑːkwəviːt/; /ˈɑːkvəviːt/; also akevitt in Norwegian) is a traditional flavoured spirit that is principally produced in Scandinavia, where it has been produced since the 15th century.
Akvavit gets its distinctive flavor from spices and herbs, and the main spice should (according to the European Union) be caraway or dill. It typically contains 40% alcohol by volume.
The word aquavit is derived from Latin aqua vītae, "water of life." The word whisky is derived from uisge beatha, the Goidelic equivalent of this phrase. Likewise, clear fruit brandy is called "eau de vie" (French for "water of life"). An apocryphal story holds that aquavit actually means "water from the vine," a picturesque folk etymology derived through conflation of Latin vītae (genitive of vita) with the Italian vite (vine).
Aquavit is an important part of Scandinavian drinking culture, where it is often drunk during a formal procedure called "drinking snaps". In Sweden, Denmark and Germany aquavit is cooled down and often drunk quickly from a small shot glass. This is usually attributed to tradition. In Norway where most of the aquavit is matured in oak casks (pre sherry), the drink is at room temperature and served in tulip-shaped glasses or shot glasses. Aquavit arguably complements beer well, and its consumption is very often preceded by a swig of beer. Some drink the beer after a sip of aquavit and purists generally lament this practice, claiming the beer will ruin the flavour and aftertaste.