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The name of this spirit, which is particularly popular in the Scandinavian countries, is derived from Aqua vitae (lat. water of life). In the Middle Ages aquavit was still made from wine, later from potatoes and only since the end of the 17th century from grain. At that time, aromatic substances such as juniper berries, malt, honey, dill herb and caraway were used to give the taste. Gradually, however, caraway has established itself as the dominant flavouring. One of the first producers of aquavit was Isidor Henius, who came from what was then Prussia. In 1846, he founded the foundation stone of the now world-famous Aquavit culture in Denmark in Aalborg, and the legendary brand "Aalborg Taffel Akvavits" was born. By the way, the addition "Danske" (Danish) is today a protected designation of origin.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

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