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...
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