Berglund Posted December 10, 2017 Share Posted December 10, 2017 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! Link to comment Share on other sites More sharing options...
et1883 Posted December 10, 2017 Share Posted December 10, 2017 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! Link to comment Share on other sites More sharing options...
bluestar Posted December 11, 2017 Share Posted December 11, 2017 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. 1 Link to comment Share on other sites More sharing options...
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