We usually 'shot' it. Drink it all down in one gulp instead of sipping on it. It's often done during midsummer whilst we sing 'snapsvisor', different songs before drinking them.
I'm not a pro in drinking Aquavit - but when I see my colleagues drinking, they insit it to be ice cold and best served in chilled glasses. But perhaps we all are philistines drinking Aquavit...
When I was younger I preferred it ice cold (freezer), but I started to drink it fridge-cold instead after I grew up a bit. And now, I like it at room temperature or fridge-cold depending on the occasion. (Midsummer + fridge-cold is really nice). The thing with having it ice cold is that you mute the flavors, which often is why many people prefer it... but I realized that while the flavors were muted, the alcohol burn was still there... so it tastes more like "rubbing alcohol" the colder it is. At the end of the day, there's no right or wrong way - as long as you enjoy it, that's what matters 😊
A lot of BS about drinking it ice cold in the comments here. That's not how to do it, unless you're trying to reduce the taste as much as possible (which some people do). It should be served just slightly chilled, like half an hour in the fridge. But the main thing is: you don't drink this on its own, it always accompanies meals, and especially the ever-present pickled herring. (And the dill-heavy aquavits go great with cured or smoked salmon.)
As a Norwegian, I am a bit biased, but here in Norway there are laws that doesn't exist in Denmark and Sweden about what classifies as Aquavit or not when produced, the label Norwegian Akevitt is therefore protected by those regulations. Akevitt from Sweden and Denmark can be made from both potatoes and grain, in Norway it has to be made of potatoes to be allowed to call it Aquavite/Akevitt, there are other differences as well, without me remembering. In Denmark and Sweden most of the akevitts are blank types (Taffel akevitt), with a few brown ones (stored on caskets), in Norway the situation is the opposite, the brown stored variety dominates, and there are incredible many different brands as well. They are usually stored on portwine caskets for at least 1 year, but can be older (Gilde Spesial is really something special when it comes to that, having almost a chocolate aroma), 2 of them are sent to Sidney and back by Ship, earning them the names of "Linie Akevitt", those are the Løten Linie and the Lysholm Linie. Akevitt/Aquavit is officially the national drink of Norway. PS: Someone over here said that it should be served ice cold, that's only true for the Blanc ones, the brown ones, specially the Norwegian ones, should be served tempered as they have a richer taste palett. Also, Icelandic Svartadaudir/Brennevini is also a type of Taffel Akevitt.
Some things you said about swedish is true and some false. The rules for swedish akvavit i still very strict. For example as you said it can be made of with more than just potatoes, but the only things its allowed to be made from is rye, wheat, barley, potatoes or oats. The procentage has to be between 37.5-50% (EU rule), it also has to have cumin and dill or it is not a akvavit. All ingredients must also be national, no ingredients or flavours are allowed to be imported.
@@Bazze03that was what I said, and being able to make it if several types of grain, is not strict rules, neither that it could be seasoned dill or caravey, or the gap in alcohol content (wich is quite normal) compare the Swedish and Danish rules with the Norwegian rules and they both seem slack in comparison. That's what I ment, therefore I was not wrong. The alcohol strength window is approx the same in all 3 countries.
@@Bazze03 be my guest and pinpoint where I told false? I did not dispute the information you gave here I did however state that Norwegian aquavite has stricter rules than both Denmark and Sweden, but that the rules in all 3 countries are different as well.the biggest difference is storage however. By all means, I love both Swedish, Danish Icelandic and Norwegian aquavite however, and have no issues taking a skål with you. I just tasted a new one this winter, from Ægir brewery.
Yeah he made a book with recipe but it's not something you would do. Make a cocktail of aquavit is cultural wrong because we don't do that @@timlarsson
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
We usually 'shot' it. Drink it all down in one gulp instead of sipping on it. It's often done during midsummer whilst we sing 'snapsvisor', different songs before drinking them.
The Linje Aquavit is peculiar to Norway in that it is sent on a ship to Australia and comes back to Norway and is then bottled, still to this day
You're supposed to drink it out of a shot glass as a shot after singing drinking songs
AHK-VAH-VEET (the garbled Swedish version of Latin aqua vitae, "the water of life"). 😀
I'm not a pro in drinking Aquavit - but when I see my colleagues drinking, they insit it to be ice cold and best served in chilled glasses. But perhaps we all are philistines drinking Aquavit...
When I was younger I preferred it ice cold (freezer), but I started to drink it fridge-cold instead after I grew up a bit. And now, I like it at room temperature or fridge-cold depending on the occasion. (Midsummer + fridge-cold is really nice).
The thing with having it ice cold is that you mute the flavors, which often is why many people prefer it... but I realized that while the flavors were muted, the alcohol burn was still there... so it tastes more like "rubbing alcohol" the colder it is.
At the end of the day, there's no right or wrong way - as long as you enjoy it, that's what matters 😊
9:00 Did you mean "Hygge"?
Great with smoked fish, or pickled herring, at the cold table...
Dark bread, pickled herring, sour cream and thiiiiis!
A lot of BS about drinking it ice cold in the comments here. That's not how to do it, unless you're trying to reduce the taste as much as possible (which some people do). It should be served just slightly chilled, like half an hour in the fridge. But the main thing is: you don't drink this on its own, it always accompanies meals, and especially the ever-present pickled herring. (And the dill-heavy aquavits go great with cured or smoked salmon.)
As a Norwegian, I am a bit biased, but here in Norway there are laws that doesn't exist in Denmark and Sweden about what classifies as Aquavit or not when produced, the label Norwegian Akevitt is therefore protected by those regulations.
Akevitt from Sweden and Denmark can be made from both potatoes and grain, in Norway it has to be made of potatoes to be allowed to call it Aquavite/Akevitt, there are other differences as well, without me remembering.
In Denmark and Sweden most of the akevitts are blank types (Taffel akevitt), with a few brown ones (stored on caskets), in Norway the situation is the opposite, the brown stored variety dominates, and there are incredible many different brands as well. They are usually stored on portwine caskets for at least 1 year, but can be older (Gilde Spesial is really something special when it comes to that, having almost a chocolate aroma), 2 of them are sent to Sidney and back by Ship, earning them the names of "Linie Akevitt", those are the Løten Linie and the Lysholm Linie.
Akevitt/Aquavit is officially the national drink of Norway.
PS: Someone over here said that it should be served ice cold, that's only true for the Blanc ones, the brown ones, specially the Norwegian ones, should be served tempered as they have a richer taste palett. Also, Icelandic Svartadaudir/Brennevini is also a type of Taffel Akevitt.
Some things you said about swedish is true and some false. The rules for swedish akvavit i still very strict. For example as you said it can be made of with more than just potatoes, but the only things its allowed to be made from is rye, wheat, barley, potatoes or oats. The procentage has to be between 37.5-50% (EU rule), it also has to have cumin and dill or it is not a akvavit. All ingredients must also be national, no ingredients or flavours are allowed to be imported.
@@Bazze03that was what I said, and being able to make it if several types of grain, is not strict rules, neither that it could be seasoned dill or caravey, or the gap in alcohol content (wich is quite normal) compare the Swedish and Danish rules with the Norwegian rules and they both seem slack in comparison. That's what I ment, therefore I was not wrong.
The alcohol strength window is approx the same in all 3 countries.
@@Bazze03 be my guest and pinpoint where I told false? I did not dispute the information you gave here I did however state that Norwegian aquavite has stricter rules than both Denmark and Sweden, but that the rules in all 3 countries are different as well.the biggest difference is storage however.
By all means, I love both Swedish, Danish Icelandic and Norwegian aquavite however, and have no issues taking a skål with you.
I just tasted a new one this winter, from Ægir brewery.
Should be served from the freezer with soused herring and the rest of a smorgasbord. Brilliant . You've done it all wrong .
Plus you don't use akvavit for cocktails
You can, there are a few recipes out there. I even have a recipe book made by O.P. Anderson filled with recipes only using O.P. Anderson 😄
Yeah he made a book with recipe but it's not something you would do. Make a cocktail of aquavit is cultural wrong because we don't do that @@timlarsson