Norwegian Akevitt (Linie)
The cask-aged voyager: Norwegian akevitt — potato spirit flavoured with caraway, aged in oak sherry casks; the famous Linie Aquavit crosses the equator twice in ships' holds (linie = the line), the voyage printed on every label.
What it is
The cask-aged voyager: Norwegian akevitt — potato spirit flavoured with caraway, aged in oak sherry casks; the famous Linie Aquavit crosses the equator twice in ships' holds (linie = the line), the voyage printed on every label. Origins: aquavit in Norway dates to 1531 (a letter to Eske Bille praising its medicine); the Lysholm family's Linie (1821, after a cargo returned from the East Indies transformed) defined the aged style. Made from: potato spirit, caraway and herb distillates, sherry-cask maturation. How it's made: 1) Distil the botanicals. 2) Age in oak — for Linie, 19 weeks at sea in rolling casks. 3) Blend across voyages. Served: at room temperature (the Norwegian heresy vs Swedish freezing) with Christmas pork, lutefisk and rakfisk. Flavor: caraway, sherry oak, round warmth. Strength: 41.5%. Culture: juleakevitt (Christmas aquavit) is the season's soul; Norwegians take their akevitt as seriously as wine. See also: Gammel Opland (in this entry's family).
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