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The history of alcoholic beverages under the general name Akvavit began in Norway in the middle of the 20th century with caraway vodka Aalberg Taffel. Unusual alcohol instantly gained popularity in Scandinavia, after which Akvavit conquered the whole world. Today, 2002 varieties of the drink are produced. In XNUMX, Aquavit was recognized as the best in its sector at the most prestigious international wine and spirits competition IWSC.
Aquavit (Aquavit or Akvavit) is a strong (38-50 degrees) spicy Scandinavian vodka, usually of a yellowish tint (color varies from transparent to light brown), made from grain and potato raw materials, followed by infusion on fennel, cumin, ginger, anise, and others. spices and herbs. The Latin name Aqua vitae means “living water”.
The drink is made according to an ancient recipe, which the producers keep in the strictest confidence. But there is a rule, without which vodka cannot be called Akvavit. After boiling, distillation and infusion in an oak barrel, the drink must make a journey by sea. This is not a myth and not a whim of the creator of the recipe – in order for vodka to infuse herbs faster and absorb the woody notes of oak, it must be properly shaken on the sea waves. Aquavit acquires the maximum characteristic properties precisely in the conditions of natural sea rolling. It becomes similar to the noble varieties of cognac.
Types of Akvavit
There are 2 most popular types of Scandinavian vodka: Danish and Norwegian. In Denmark, mainly transparent drinks with a caraway aroma are produced, on the basis of which concentrated bitters with fruits and spices are made.
In Norway, they make just the “marine” Akvavit, which has an amber hue. The third world leader in the production of Scandinavian vodka is Sweden, where certain roots and herbal preparations are added to the Danish recipe.
Useful Properties
The image of healing living water was fixed for Akvavit, since it was originally taken as a medicine. An interesting fact: as planned, the drink was supposed to heal from alcoholism. There was a time when retired Danes received 400 ml of Aquavit every week for medicinal purposes. But the practice of treating vodka had to be stopped when young people began to buy it from the elderly for entertainment purposes.
It is believed that Scandinavian vodka helps digestion, especially if there are predominantly fatty dishes at the table. It has a beneficial effect on the body with intestinal disorders, colds and loss of appetite, and also strengthens the immune system.
How to drink Aquavit
Scandinavians love Aquavit as much as Russians love vodka. But they treat him a little differently. They drink rarely and in small quantities – glasses, not bottles. It mostly appears on the tables on Independence Day and Christmas. The best appetizer is smoked oily fish or herring canapes: butter, green onions and oily fish are placed on brown bread.
It is best to eat Norwegian vodka with assorted cheese, seafood salad, roast meat or fish dishes. If you want to have an original party, serve Akvavit, as they do in his homeland – freeze to -18°C.
They drink Scandinavian vodka in different ways. Both heavily chilled and slightly warm. Some savor it in small sips, while others traditionally sip from glasses. Sometimes washed down with beer or consumed as part of cocktails with tonic and fruit and berry syrups. The female half is impressed by vodka infused with strawberries, the male half – with garlic and onions, lemon zest. You can choose from original flavors: blackcurrant, horseradish, pepper, dill.
Ready-made Aquavit is sold in branded bottles, but some establishments delight their visitors with original tastes – they prepare the drink on their own. They take alcohol without foreign smells and tastes, insist on berries, herbs, spices.
If you like strong alcohol and are bored with gin, whiskey or cognac, different varieties of the Aquavit alcoholic drink will diversify your home bar in an original way or will be a great gift for connoisseurs of rare alcohol and new exotic tastes.
Recipe for homemade Akvavit (imitation)
Each manufacturer has its own secret of making a drink. To taste, this home-made version is as close as possible to the traditional Norwegian Akvavit, but instead of potato vodka at home, we use the usual one.
Ingredients:
- vodka (alcohol 40-45%) – 0,7 liters;
- dried orange peel – from 1 fruit;
- dried lemon zest – from 1 fruit;
- cinnamon – 1 stick;
- cardamom – 2 pods;
- anise, fennel, cumin – 2 teaspoons each;
- sugar – 1 tablespoon.
Technology of preparation
1. Crush cinnamon and cardamom.
2. Mix all the spices and zest in a dry hot frying pan, fry over medium heat for 1-2 minutes, stirring constantly. As soon as a strong smell of spices appears, remove the pan from the heat, the main thing is not to overcook.
3. Pour the contents of the pan into a jar, pour vodka, add sugar. Stir, close the lid tightly.
4. Put the jar for 12-14 days in a dark place with room temperature. Every day it is desirable to shake the infusion 2-3 times.
5. Filter homemade Aquavit through gauze.
6. Pour into bottles for storage, seal tightly.
Shelf life up to 5 years. Fortress – 38-39%.