Norway GeoArt #60 Akevitt Traditional Cache
Norway GeoArt #60 Akevitt
-
Difficulty:
-
-
Terrain:
-
Size: 
(small)
Please note Use of geocaching.com services is subject to the terms and conditions
in our disclaimer.
For General info about the GeoArt see GC5FDTE
#60 Akevitt
Akvavit or aquavit; also akevitt in Norwegian is a 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 EU has established a minimum of 37.5% ABV for akvavit to be named as such.
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 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 or potatoes. 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. Akvavit 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.
Additional Hints
(Decrypt)
Unatvat va gerr