Akvavit

Akvavit or aquavit (/ˈɑːkwəviːt/; /ˈɑːkvəviːt/; also akevitt in Norwegian) is a flavoured spirit that is principally produced in Scandinavia, where it has been produced since the 15th century.

Akvavit gets its distinctive flavour 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 EU has established a minimum of 37.5% ABV for akvavit to be named as such.

Etymology

The word aquavit is derived from Latin aqua vitae, "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 (wine grapes - used as poetic synonymous with "wine").

Drinking culture

Aquavit is an important part of Scandinavian drinking culture, where it is often drunk during festive gatherings, such as Christmas dinners and weddings, and as an aperitif. In Sweden, Denmark and Germany aquavit is cooled down and often sipped slowly from a small shot glass. This is usually attributed to tradition. In Finland and Sweden, aquavit consumed from a shot glass is commonly associated with crayfish parties, which are traditionally held during late August. In Norway, where most aquavit is matured in oak casks, the drink is served at room temperature in tulip-shaped glasses or shot glasses. Aquavit arguably complements dark beer well, and its consumption is very often preceded by a swig of beer. Some drink beer after a sip of aquavit, but purists generally lament this practice, claiming the beer will ruin the flavour and aftertaste.