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Aquavit

The name of this spirit, which is particularly popular in Scandinavian countries, is derived from aqua vitae (Latin for 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 weed and caraway were used for flavouring. Gradually, however, caraway became the dominant addition. One of the first producers of aquavit was Isidor Henius, who came from Prussia at the time. In 1846 in Aalborg, he laid the foundation for the now world-famous aquavit culture in Denmark; it was the birth of the legendary brand "Aalborg Taffel Akvavit". Incidentally, the addition "Danske" (Danish) is now a protected designation of origin.

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Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,291 Keywords · 46,901 Synonyms · 5,323 Translations · 31,612 Pronunciations · 194,811 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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