Home Distiller

A Scandinavian drink that I have not heard of, I am expanding my drunkenness and just am curious if anyone can tell me a little more about this stuff, Odin?

Basically it's anisette with dill and a bit of coriander. I've never minded it but it's not distinct enough for me to chase it down, or try to make a bottle. In that respect I find Pastis much more interesting, which often has hazelnuts, cinnamon, etc in varying quantities that add gin-like complexity to the flavor.

Anisette and akvavit are two very different things. Anisette is a sweet liqueur based on aniseed. The main ingredient in Akvavit is caraway and it is usually only slightly sweetened, or not at all.

Odin has a very straightforward recipe here:

http://homedistiller.org/forum/viewtopi ... 47&t=22123

I've made this a few times over the past couple of years and I'll be running another batch this afternoon.

There's also this recipe, but I've not tried it:

http://homedistiller.org/forum/viewtopi ... 58&t=19976

The second link above is the one I use and is preferred by my wife's Norwegian cousins to the store bought from Norway. You might also google Kümmel as it is the German version of Aquavit and is a bit sweeter, here is the recipe I tried with suggestions on substitutions by Odin.
http://homedistiller.org/forum/viewtopi ... l#p7103610

Thanks for the input guys, I just had not ever had any of this stuff and was courious. Cheers

OlympicMtDoo wrote:Thanks for the input guys, I just had not ever had any of this stuff and was courious. Cheers

You tasted my Kummel when you visited me at the condo. Like I said it is sweeter than the Aquavit.

Ah yes I do remember your Kummel Bushman, interesting drink, that gives me a better idea, thanks.

Hi OMD, great to arrive to the party!

Here's some info on the drink:

http://homedistiller.org/forum/viewtopi ... t#p7073380

I drank some of the last recipe I posted in that drink just a few days ago and I feel I should add some advice. I am a fan of "big taste". If I can get more taste into a drink, that's what I would do. If some of you want to try a gin or akvavit for the first time, that may not be the best way to go. If you are not used to a taste, that taste can become too much pretty soon.

So, what you might do is make an akvavit "Odin style", but also keep some vodka of the same strength. And mix them up, so taste becomes less.

Also, I changed my maceration styles a bit. Either macerate at 43% and distill. Or macerate at 60%, dilute to 30% and run. Above 43% maceration is great, especially on some more complex herbs bills. Why? Because pretty much all herbs get good extraction at 43% or above.

But if people want to start out with this drink, just take an easy recipe with maybe just kummel and coriander. If you like it, start tweeking it!

The recipe Bushman is using is one that's still on my bucket list!

Odin.

I hadn't seen your earlier posts about Aqvavit Odin but figured you would know about it, I did try Bushmans Kummel and found it to be an interesting flavor. This will have to go on my to do list too. Thanks for the input Odin.

I just bottled the akvavit I ran yesterday. I followed Odin's basic recipe, but replaced the juniper with orange peel. I've never tried a commercial akvavit, so I don't know how this compares, but it smells incredible. As Odin says, it could be too big of a taste for some, but I love caraway and I think this will go really well with the smoked salmon I have in my fridge right now.

That sounds delicious, Sweeps! Especially with the fish together. No better matches than either Akvavit of Genever with fish, where, strangely enough, Akvavit goes better with how Scandinavians prepare fish (dried herring and salmon) versus how Genever is best with Dutch fish specialties (raw herring, right from the tail).

I think replacing the juniper with orange may very well be a good idea! It will go well with the caraway and will give a more fruity and accessible drink. Makes me thirsty ...

Odin.

Odin - have you ever tried using ultrasonic on your genevers or akvavits? Do you think it would help speed up the balancing of the flavors after redistilling?

Yes. And it helps out.

Odin.

Thanks. I've got some buzzing away right now.

I did get to visit one of our new local micro distilleries on Saturday, I tried several of their products and found them quite good. They have their Auqavit and it's pretty good I was impressed.

Smoked salmon, freshly baked sourdough rye bread and u/s treated akvavit - not the worst supper I've ever had!

The bottle of akvavit that went through the u/s is definitely a bit more balanced than the stuff that I didn't treat, but I think it will still benefit from being left untouched for a while, although that may take some self restraint.