Aquavits have been made in Scandinavia since at least the 15th century by distilling fermented potato or grain mash and flavoring it with savory, herbaceous ingredients. Laura Gardner for The Wall Street Journal
Sipping The Spirit Of The North -- Wall Street Journal
The best ways to enjoy classic Scandinavian aquavit—and how to make your own.
"SKÅL!," WE CRIED, and no sooner had I set down my thimble-sized glass than a colossal Swede slapped me on the back and seamlessly refilled it. Then we began again, lilting through a new melody, my bleary eyes struggling with the foreign text spelled out phonetically before me.
This is how I whiled away one long summer night at a wedding reception on the Baltic coast of Sweden: hearing toasts, crooning local drinking songs and draining a profusion of little nips bottles of something called snaps (which is pronounced "schnahps," but is very different from dessert-like schnapps). My first glass was a mouthful of pure licorice; the second, redolent of rye bread; others gave off the earthy taste of cardamom or a bitter marmalade kick.
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My Comment: Not a fan of aquavit .... but my Scandinavian friends love it.
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