Aquavit: A Taste of Scandinavia

A primer on the potent, botanical-infused spirit—and the bottles to try now, from Old World classics to American newcomers

While the bottles from Old World producers are often available on shelves in the United States, American-made aquavit, such as Batch 22, is on the rise. Courtesy of Batch 22

The name comes from the Latin word for “water of life”—not to be confused with eau de vie, a clear, unaged brandy. Brandy this isn’t. Rather than fruit, this Scandinavian distillate calls for grain or potatoes for its production, and over time, two main flavorings have become standard starting points: caraway seed and dill seed.

While the first production of it has no certain calendar date, the earliest written record of aquavit appears in a 1531 letter. Danish Lord Eske Bille of Bergenhus sent a bottle of a purported medicinal cure to Norwegian Bishop Olav Engelbrektsson. Today, its production and enjoyment abound in Norway, Denmark, Sweden, Finland, Iceland, and northern Germany.