Aquavit: Pure, Delightful Scandinavia in a Glass

With origins dating back to the 15th century, aquavit is a Scandinavian specialty. “The story goes that distilled spirits arrived in Scandinavia via Hanseatic League trade (circa 1200-1500), and as with many spirits back then, most were rubbish, so the locals would flavor the rough spirit with regional flavorings—in the case of most Scandinavian countries, that would be predominantly caraway and dill,” says Christian Krogstad, founder and master distiller of Krogstad Aquavit, which is produced in Portland, Oregon at House Spirits Distillery, home of Westward Whiskey. “Eventually they learned that the flavors could be refined by redistillation of this maceration, and that’s how aquavit is still made today.”

Aquavit (also spelled akvavit), which gets its name from the Latin aqua vitae, literally “water of life,” starts as a neutral spirit distilled from grain or potato that’s then infused with botanicals and distilled again. EU law says that the botanical makeup must include caraway, dill, or both, while the U.S. only requires caraway. Any number of other herbs and botanicals can be included, like anise, fennel, cardamom, coriander, citrus peel, and cumin. You can find plenty of imported aquavit here in the States and there are also more than 50 American versions of this spice-forward spirit to explore.

“Both caraway and dill seeds contain a flavor compound called carvone, which provides the characteristic aquavit flavor of rye and minty notes,” says Morten Thyregod Paulsen, blender and senior product developer for Anora Group, which produces Aalborg, Lysholm Linie, and O.P. Anderson aquavits. “Caraway is a very complex botanical with additional notes of anise and citrus, while dill has more herbal and floral notes.”

Aging aquavit isn’t required, but it’s common in Norway and certain other places; for whisky fans, barrel-aged aquavit is likely to be especially appealing. “Cask maturation mellows the botanical notes in aquavit and introduces typical cask aromas such as vanilla, caramel, and woody notes over time,” Paulson says, pointing out that while unaged aquavits are often compared to gin, barrel-aged aquavits are more along the lines of a spicy rye whiskey.

“I’d definitely recommend that a whisky drinker starts with an aged aquavit,” says Sonja Kassebaum, co-founder and co-owner of North Shore Distillery in Green Oaks, Illinois, producer of North Shore Private Reserve aquavit. “The round notes of oak and honey will be familiar, mixed in with an intriguing blend of savory spice notes. Unlike with most whisky, the barrel plays a supporting role rather than a leading one in an aged aquavit, so rather than being the primary source of flavor, the wood exposure helps meld the spice flavors together, but the spices remain primary on the palate.”

Aquavit is traditionally served chilled and neat, and a neat aquavit goes fantastically well with seafood. But it's also a versatile cocktail ingredient. Dan Oskey, founder and chief operator of Tattersall Distilling in Minneapolis, notes that their aquavit works surprisingly well in an Old Fashioned. Krogstad, meanwhile, says that one of the most interesting drinks he’s had with aquavit was a Sazerac that, instead of an absinthe rinse, used a half-ounce of a licorice-forward aquavit. “You get the nice botanical licorice flavor, and it lightens up the palate a bit,” he says.

6 Aquavits to Try

Aalborg Jubilaeums, 40%, $25

This Danish aquavit features a neutral grain base and dill and coriander in its botanical makeup; it offers flavors of rye and caramel, with a spicy warming finish. While this aquavit is unaged, American oak chips are included in the maceration, imparting color and flavor to the final liquid.

Krogstad Gamle, 42%, $40

Distilled from corn and flavored with a blend of caraway and star anise, this aquavit from Portland, Oregon has a creamy mouthfeel and is sweet with a slight bite. Floral and herbal flavors of caraway mingle with a bit of caramel, vanilla, and tannin from aging at least 1 year in French oak barrels that previously held Oregon pinot noir.

Lysholm Linie, 41.5%, $30

This Norwegian potato-based aquavit dates back to 1821. It is distilled with caraway and star anise and aged 16 months in sherry casks—12 months in a warehouse and then 4 months on a ship at sea, crossing the equator twice. Flavors of star anise, licorice, and citrus mix with notes of vanilla and oak, then rye spiciness gives way to a warm finish.

North Shore Private Reserve, 45%, $30

Produced in Green Oaks, Illinois, this caraway- forward aquavit is distilled from a blend of wheat and corn and features a range of additional herbs and spices, including cumin, coriander, and cinnamon. A spicy, savory, and nuanced palate is layered with caraway, cumin, cinnamon, and cardamom notes and has a long, round finish with oak, honey, and baking spices from aging around 6 months in new American oak.

O.P. Anderson, 40%, $35

Dating back to 1891, this Swedish wheat-based aquavit features caraway, anise, and fennel in its botanical makeup, and is aged 6 months in oak barrels that are 100-plus years old. The flavors are herbal and floral, with notes of anise and licorice, plus hints of citrus and a spicy, warm finish.

Tattersall, 40%, $30

Produced in Minneapolis, this corn-based aquavit is crafted from a blend of botanicals anchored by caraway and fennel. Soft licorice is complemented by pumpernickel rye on the palate, with hints of citrus, oak, and baking spice. Notes of warm spice are further accentuated by aging in the distillery’s rye whiskey barrels for 1 year.