hi

[AquavitAcademy]

Thanks for approving my membership application.
I like aquavit and live in Port Angeles WA USA
Skål

[Bushman]

Not sure what is going on with your link. I approved your post but am a little worried about your handle representing or advertising for a company.

[fizzix]

Big skål back at ya, and there's lots to cheer about.

I think vodka when it comes to potatoes, and always forget about aquavit.
Landlocked here in Mid-America I've never had aquavit, and haven't even seen it for sale.
Pretty good stuff, 'ey?
Here's a few Home Distiller references for it.

Welcome to Home Distiller & enjoy your stay!

[AquavitAcademy]

Not sure what is going on with your link. I approved your post but I am a little worried about your handle representing or advertising for a company.

OK, I am very "private" and not associated with any manufacturing or other financial interests.
I am just a passionate aquavit advocate or "connoisseur" to sound fancier...
I am an aquavit collector and I am interested in trying to understand why many North American distilleries so miserably fail to make Scandinavian style aquavit. In my book, there is no other style of aquavit. Way too many distilleries don't have a clue what they are trying to make and seem to rely on the rumors about what aquavit really is rather than looking into how aquavit is done so the dominant notes and flavors of the heads and tails don't get into the bottles. I believe that most of the distilleries think a pot still is the only way to make a base spirit. And active carbon treatment of a base spirit even if it's out of a column still seems to be unheard of.
Heads and tails have no so ever business in true aquavit of modern times. All notes and flavors must come from the infused herbs and spices.

[AquavitAcademy]

Big skål back at ya, and there's lots to cheer about.

I think vodka when it comes to potatoes, and always forget about aquavit.
Landlocked here in Mid-America I've never had aquavit, and haven't even seen it for sale.
Pretty good stuff, 'ey?
Here's a few Home Distiller references for it.

Welcome to Home Distiller & enjoy your stay!

Thank you and skål back to you.
Aquavit is in Sweden and Denmark a food pairing spirit taken together with food, primarely an apetizer before the main course. The most popular apettizer in Sweden is a couple og pickled herring filets together with a couple hot boiled small potatoes. The aquavit do not necessarly be based on potato spirit.

I Norway the dring barrel aged aquavit like we drink a whiskey or cognac "neat".
Aquavit together with food is a deep culture thing in Sweden, and often we sing songs, funny snaps-songs, before we "sweep" the shot.

Vodka is supposed to be a pretty clean and crisp spirit and aquavit is then a developed product out of "vodka". The important thing with vodka is that it dont have any remians of heads and tails. Whiskey, rum and cognac production is more a science of the wash and "distilling" in a pot still and the heads and tails can be a part of the character but hidden behing barrle aging

[Bushman]

Welcome, I also like Aquavit and we have some very good threads on the subject. I googled Aquavit Academy and realized it is located in Seattle very close to Port Angeles. Below is a good thread on making Aquavit.
viewtopic.php?f=47&t=22123&p=7552239&hi ... t#p7552239

[AquavitAcademy]

Welcome, I also like Aquavit and we have some very good threads on the subject. I googled Aquavit Academy and realized it is located in Seattle very close to Port Angeles. Below is a good thread on making Aquavit.
viewtopic.php?f=47&t=22123&p=7552239&hi ... t#p7552239

I am the owner of that blog so it sits here in my lap just now. I haven't been very active on it in the last 4-5 years. I also lost my ball plank Lexi the owner of the former Old Ballard Liquor Company in Ballard Seattle WA. We used to take a few hours per year to compare, share and discuss our aquavit collections. She took here aquavit-making business out this last year and is continuing her journey in the more profitable pub-bar-beer-aquavit-food business and its called Skål Beer Hall. All with a Scandinavian and Viking touch.

[Danespirit]

Welcome in.

Indeed, a good Akvavit is almost a science in itself.
Now is the time for "julefrokost" here in Denmark. (freely translated it's Christmas lunch)
A lot of delicious stuff is served on rye bread to the people participating. (smørrebrød)
Some small dishes are served warm too...like meatballs and fish fillets. Usually, there is an abundance of food so one has to have a good appetite in order to try it all.
The tradition calls for a lot of beer and akvavit, in order to make the fish served "swim again".
My favorite Akvavit is rød Ålborg which is to be served ice cold. When you drink it you swirl it around in your mouth and let the flavors get out as it gets warmer.
Skål

[AquavitAcademy]

Welcome in.

Thank you Danespirit!

Indeed, a good Akvavit is almost a science in itself.

Yes, but aquavit is primarily not a fermentation and distilling science. It is rather an infusion science with the permit to do a post-infusion distillation.
Whiskey, cognac and rum might be a science of balancing "heads and tails" in the distilled spirit, but thats a a "NO NO" in aquavit where we want all notes and flavors focused on caraway, dill, anise, coriander, etc, etc.

Now is the time for "julefrokost" here in Denmark. (freely translated it's Christmas lunch)

In Sweden we call it "julbord" and is more of a lunch and dinner event. Julbord is the biggest "smörgåsbord" of the year, often with 100+ different food items like cheeses, pickled herring, breads, meatballs, ribs, sausages, scalloped potatoes, Janssons Frestelse, lutefisk, ham, deli meats, patés, smoked salmon, gravad lax etc etc.

A lot of delicious stuff is served on rye bread to the people participating. (smørrebrød)
Some small dishes are served warm too...like meatballs and fish fillets. Usually, there is an abundance of food so one has to have a good appetite in order to try it all.

Sounds like a great breakfast. I hope I once get to try it. Looks delicious too

The tradition calls for a lot of beer and akvavit, in order to make the fish served "swim again".
My favorite Akvavit is rød Ålborg which is to be served ice cold. When you drink it you swirl it around in your mouth and let the flavors get out as it gets warmer.

Aquavit, Juløl, Julmust are great beverages for Julbord
I like Skåne Akvavit and OP Anderson Aquavit, and why no the OP Anderson Petronella
Skål back to you!

[Oldvine Zin]

Welcome in from another Seattle hobbyist

be safe
OVZ

[Saltbush Bill]

Welcome aboard AquavitAcademy

[AquavitAcademy]

Welcome in from another Seattle hobbyist

be safe
OVZ

Aaah...
Thank you!
Cool
Into aquavit as well?

[AquavitAcademy]

Welcome aboard AquavitAcademy

Thank you!
I know that the Tamborine Mountain Distillery have an aquavit but I have not figured out "if it is worth the name" by definition...
And it seems like this product is discontinued too...
Is it possible to find it in a liquor store?
I have a good friend heading to Australia for a 2-month vacation in January and I am going to ask him to bring home a bottle for my collection

[emptyglass]

I am interested in trying to understand why many North American distilleries so miserably fail to make Scandinavian style aquavit. In my book, there is no other style of aquavit.

They probably wonder why swedes cant make cars?

Come here, take what you need and leave a little if you can.

But don't go insulting my American friends.

Its kind of a general rule that if you want good vodka or neutral you wont include heads or tails. And you won't make it from a pot still. I think some dude wrote a thread on that somewhere here.

Thank you for sharing your festive season feast. It does look delicious