Aquavit and northern liqueurs: the spicy soul of Norway from the deck of the Line to the berries of Finnmark

One sip of Norwegian aquavit and you can almost smell the pine forest, the salty breeze of the fjord and the spicy scent of distant trade routes. This strong drink (40–42%) has long been a cultural icon of the country: it is used to wash down Christmas ribbe, toast at weddings and warm up after fishing. Along with aquavit, northern berry liqueurs are increasingly being served at the table — the sweet side of Norwegian nature.

How did Norwegian aquavit come about and why does it contain so much caraway?

The first batch of aqua vitae ("water of life") was brought to Norway in 1531 by Danish merchants; at that time, the spirit infused with caraway was used as a medicine. Potato farming in the 18th century provided cheap alcohol, and the cold climate demanded spices to improve the taste: caraway, fennel, coriander and aniseed. This is how the Norwegian profile was formed — pronounced caraway and a light citrus note, which go well with the fatty and salty food of the north.

What is the secret of the famous Linie Akevitt, which "travels" across the equator?

In 1805, the barque Trondhiems Prøve carried five barrels of aquavit to Australia. Upon their return, the merchants discovered that the drink had become smoother and more aromatic. Since then, Linie ("line") has been aged for at least four months in oak barrels that previously held Oloroso sherry, which cross the equator twice on a container ship — the rocking motion, temperature and salty air give it a delicate vanilla sweetness. Each bottle is labelled with the dates and routes of its journey.

What styles and brands of aquavit are worth knowing?

How to taste Akevitt correctly and what snacks to serve with it?

Serve at 16°C in a tulip glass: this allows the caraway oils to develop and prevents the alcohol from burning the nose. Classic snacks include fatty fish (smoked salmon), pinnekjøtt, mature Jarlsberg or marinated herring. The new school serves aquavit in cocktails: Nordic Negroni (aquavit + Aperol + vermouth) and Fjord Spritz (aquavit + cider + tonic).

How do northern berry liqueurs differ from aquavit and where can you try them?

In Finnmark and Trøndelag, strong spirits (30–35%) are infused with cloudberries, blueberries or lingonberries to make Moltebærlikør and Blåbærlikør. They are sweeter, lower in alcohol and taste similar to Alpen liqueurs. The best examples are produced by the Aurora Spirit microdistillery (Lingen). Try cloudberry liqueur with Tilslørte Bondepiker dessert — the sweet and sour purée perfectly complements the amber sweetness of the drink.

Where can tourists go for a tasting and what should they bring home?

• Oslo — Himkok bar (ranked in the world's top 50) offers 20 types of Norwegian Akevitt flight.
  
• Bergen — Bare Vestland: a set of 5 small aquavits + snacks.
  
• Trondheim — Akevittloftet at the Raus wine bar; rare releases of Gilde and Bådin.
  
• Vinmonopolet — state-owned shops selling alcohol above 4.7%. Don't forget the opening hours: weekdays until 6 p.m., Saturdays until 3 p.m. Duty-free limit: 1 litre of spirits per adult.
  

Aquavit is a condensed chronicle of Norway in a glass: potato fields, coniferous forests, salty waves and the spirit of Vikings searching for trade routes. Head to the Himkok bar or take a tour of Aurora Spirit at the foot of a glacier: breathe in the aroma of caraway, smell the sherry oak and feel the breath of the Barents Sea. Bring home a bottle of Linie and a drop of cloudberry Likør, and every winter night, aquavit will remind you how the north turns harshness into a warm, spicy fire.