Protected Purity: Norwegian Aquavit Regulations

Traditional Norwegian Aquavit, also known as Norsk Akevitt, Norsk Aquavit, or Norsk Akvavit, is a spirit deeply rooted in heritage and craftsmanship. However, what sets it apart from other aquavits is not just its rich history but the stringent EU regulations that govern its production. These rules ensure that every bottle adheres to the time-honored methods that give Norwegian Aquavit its signature smoothness, complexity, and depth of flavor.

The production of Norwegian Aquavit follows five meticulous stages, each contributing to its distinctive character:

1. Producing the Base Spirit

Unlike other aquavits, which can be made from grain, Norwegian Aquavit must be distilled exclusively from potatoes. The process begins with crushing the potatoes and adding water and starch-converting enzymes to transform the starches into fermentable sugars. Once fermentation is complete, the liquid is distilled in a column still to an exceptionally high purity of 95.6%, resulting in a clean and neutral base spirit.

2. Infusing with Botanicals

Caraway and/or dill seeds are the essential ingredients that give aquavit its signature flavor. The base spirit is infused with these botanicals through maceration, often accompanied by other spices such as aniseed, coriander, fennel, chamomile, celery seeds, grains of paradise, dried citrus peels, and star anise.

After maceration, the infused spirit is re-distilled in traditional copper alembic pot stills, refining its flavors and enhancing its aromatic complexity.

3. Blending Before Maturation

Before aging, the distilled aquavit can be blended with water, sugar, or other flavored spirits from previous batches. This careful balancing process ensures consistency and depth before the spirit is transferred into barrels for maturation.

4. Barrel Maturation

Aging is a defining characteristic of Norwegian Aquavit. The spirit must mature for at least:

• 6 months in barrels smaller than 1,000 liters
• 12 months in larger barrels

A variety of casks, including those previously used for sherry, Madeira, and port, are often employed to impart complexity, richness, and color. Beyond flavor development, barrel aging allows for the evaporation of harsh compounds—commonly referred to as the "angel’s share"—resulting in a smoother and more rounded spirit.

5. Final Blending & Bottling

Once maturation is complete, aquavit from different barrels and batches is blended by a master blender to achieve the perfect balance of flavors. The alcohol content is adjusted to between 37.5% and 60% ABV using purified water, and sugar—if added—must not exceed 15g per liter.

With the final blend perfected, the aquavit is bottled and ready to be enjoyed—a testament to the centuries-old traditions safeguarded by strict EU regulations.

By preserving these meticulous production methods, Norwegian Aquavit continues to stand apart as a premium spirit, celebrated for its smoothness, complexity, and ability to be savored neat at room temperature.