1. Akvavit Aalborg Jubilaeums
Aalborg Jubilaeums Akvavit
Aalborg Jubilaeums Akvavit

Akvavit Aalborg Jubilaeums

Your Price: $29.95
Aalborg Jubilaeums, jubilaeums meaning jubilee, was created in honour of Isidor Henius, the creator of Aalborg Taffel Akvavit. This akvavit is said to be an excellent accompaniment to a fish or poultry meal. Akvavit gets its distinctive flavour from spice
Item Number: Aalborg-Akvavit-Jubilaeums
Availability: Out of Stock-0
Size: 750ML
Aalborg Jubilaeums Akvavit 750 ML Aalborg Jubilaeums, jubilaeums meaning jubilee, was created in honour of Isidor Henius, the creator of Aalborg Taffel Akvavit. This akvavit is said to be an excellent accompaniment to a fish or poultry meal.Akvavit or aquavit in Norwegian is a traditional flavoured spirit that is principally produced in Scandinavia, where it has been produced since the 15th century.Akvavit gets its distinctive flavour from spices and herbs, and the main spice should (according to the European Union) be caraway or dill. It typically contains 40% alcohol by volume.The word aquavit is derived from Latin aqua vitae, "water of life." The word whisky is derived from uisge beatha, the Goidelic equivalent of this phrase. Likewise, clear fruit brandy is called "eau de vie" (French for "water of life"). An apocryphal story holds that aquavit actually means "water from the vine," a picturesque folk etymology derived through conflation of Latin vÄ«tae (genitive of vita) with the Italian vite (wine grapes - used as po«tic synonymous with "wine").Aquavit is an important part of Scandinavian drinking culture, where it is often drunk during festive gatherings, such as Christmas dinners and weddings. In Sweden, Denmark and Germany aquavit is cooled down and often sipped slowly from a small shot glass. This is usually attributed to tradition. In Norway where most of the aquavit is matured in oak casks (pre sherry), the drink is at room temperature and served in tulip-shaped glasses or shot glasses. Aquavit arguably complements dark beer well, and its consumption is very often preceded by a swig of beer. Some drink the beer after a sip of aquavit, but purists generally lament this practice, claiming the beer will ruin the flavour and aftertaste.Akvavit, like vodka, is distilled from either grain (Sweden, Denmark and Germany) or potatoes (Norway, Denmark, Sweden). After distillation, it is flavoured with herbs, spices, or fruit oil. Commonly seen flavours are caraway, cardamom, cumin, anise, fennel, and lemon or orange peel. Dill and "grains of paradise" are also used. The Danish distillery Aalborg makes an akvavit distilled with amber.The recipes and flavours differ between brands, but caraway is typically the dominant flavour. Aquavit usually has a yellowish hue, but this can vary from clear to light brown, depending on how long it has been aged in oak casks (Norway) or the amount of colorant used. Normally, a darker colour suggests a higher age or the use of young casks, though artificial caramel colouring is permitted. Clear akvavit is called taffel; it is typically aged in old casks that do not colour the finished spirit or not aged at all.

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