Danish Akvavit
The caraway classic: Danish akvavit (snaps) — Aalborg's caraway and dill spirits (since 1846), drunk in frozen shots with smørrebrød lunches of pickled herring and rye — the Danish frokost ritual.
What it is
The caraway classic: Danish akvavit (snaps) — Aalborg's caraway and dill spirits (since 1846), drunk in frozen shots with smørrebrød lunches of pickled herring and rye — the Danish frokost ritual. Origins: aquavit in Denmark dates to the 1500s; Aalborg Akvavit industrialised it in the 1840s (the Taffel is the clear caraway icon). Made from: potato or grain spirit, caraway or dill distillates; some aged in sherry casks (the golden Nordguld). How it's made: 1) Distil the spice essences. 2) Blend; some barrel-rested. 3) Serve freezer-cold. Served: one shot per smørrebrød course (herring first), with beer — the 'snaps and øl' pairing is sacred. Flavor: caraway snap, clean fire. Strength: 37.5-47%. Culture: a Danish lunch without snaps is, traditionally, just lunch — with it, a frokost. See also: Cherry Heering, Danish Beer (Carlsberg).
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