Akvavit 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 be caraway or dill. 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.

A bottle of Aalborg's dill-flavoured Akvavit. With a hint of sweetness in the aftertaste, this matches well with a range of fish-based dishes, and even, so we're told, Denmark's other national speciality - bacon!

'Dild' includes flavours of fresh green dill and a touch of lemon. Adds a finishing touch to all lightly flavoured seafood inlcuding freshly cooked shrimp or salmon. 

700mL | 38%ABV