Akvavit

Akvavit (also aquavit) is the signature caraway-and-dill spirit of Scandinavia, distilled in Denmark, Norway, and Sweden since at least the early 15th century. The Danish form, also called snaps, is typically redistilled from a grain or potato wash that has been macerated with caraway seeds, dill seeds or dill tops, and sometimes coriander, fennel, or bitter orange peel.

The classic Danish style, snaps, is redistilled to 38-42 percent alcohol, kept clear and unaged, and served ice-cold from the freezer in small tulip glasses. Norwegian akevitt uses a higher proportion of potato distillate and is matured in oak for at least six months, giving it a rounder, faintly yellow hue. Swedish akvavit is generally drier and more anise-led, often served warm with smorgasbord.

Drinking akvavit is inseparable from the Scandinavian smørrebrød lunch and from the ritual of drinking songs; it accompanies the traditional Christmas lunch (julefrokost) in Copenhagen, the crayfish parties of August, and the cod-and-akvavit ritual every Lent. Distilleries such as Aalborg in Denmark and Linie in Norway still ship the spirit around the world.