Earthy caraway and refreshing, herbaceous rosemary dominate the nose followed on the palate by bright citrus and sweet, subtle fennel. Silky mouthfeel with a medium long finish that’s spicy and invigorating.
Swedish food is truly wonderful, especially if you’re a seafood fan. Most traditionally, cold shots of aquavit are paired with pickled herrings, salmon, fresh potatoes and cheeses. Oysters and shellfish, traditional Jewish deli fare and sushi also work beautifully with aquavit.
Akvavit, aquavit, or aqua vitae (“water of life” in Latin), was created during the 15th century by monks as a medicine comprised of secret botanical blends, soaked and distilled into a clear spirit and believed to have mystical properties.
Today, there are strict set of legal standards in order for a spirit to be a true aquavit. The primary flavor has to be caraway and/or dill, produced using a rectified spirit and at least 37.5% alcohol by volume. In order to be considered a true Swedish aquavit, it must also contain fennel.