Jump to content
ADI Forums
Berglund

Regional Differences for Aquavit?

Recommended Posts

Hi all,

Does anyone know about the regional differences in aquavit? It appears that a lot of the Northern European countries different variations of aquavit (such a Norwegian distilleries using potatoes for their base spirits and barrel age their aquavit). What are the traditional recipes/botanical profile for the major aquavit regions and how do they affect flavor?

Thank you!

Share this post


Link to post
Share on other sites

Linie is a gold standard of course, but I refer you to the flavor profiles of the Old Ballard Bridge Liquor in Seattle for some ideas besides caraway forward.  Best of luck!

Share this post


Link to post
Share on other sites

Swedes traditionally use a rye spirit base, and often include dill with the caraway (in fact, dill can be the dominant flavor in some styles), and usually don't barrel age. Danes may include some cumin with the caraway, Aaborg is known for including amber in one version, and can be barrel aged. The Norwegians specifically use oak for aging, often used sherry barrels, and age for longer periods than other countries. Other spices and citrus can be used as well, and varies by producer. Some add caramel coloring. We have done a Swedish style (rye based, with significant amounts of dill with the caraway, other brown spices), but long aged in used rye barrels.

  • Thanks 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×