Posted 8 months ago
These are three 1954 magazine advertisements for Aalborg Akvavit imported from Denmark by Briones & Company, New York, NY.
-- Akvavit is a traditional 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 (according to the European Union) be caraway or dill. It typically contains 40% alcohol by volume. Akvavit is an important part of Scandinavian drinking culture, where it is often drunk during a formal procedure called "drinking snaps". In Sweden, Denmark and Germany akvavit is cooled down and often drunk quickly from a small shot glass. This is usually attributed to tradition. In Norway where most of the akvavit is matured in oak casks (pre sherry), the drink is at room temperature and served in tulip-shaped glasses or shot glasses. Akvavit arguably complements beer well, and its consumption is very often preceded by a swig of beer. Some drink the beer after a sip of akvavit and purists generally lament this practice, claiming the beer will ruin the flavour and aftertaste. Akvavit, like vodka, is distilled from either grain (Sweden, Denmark and Germany) or potatoes (Norway, Denmark, Sweden). After distillation, it is flavoured with herbs, spices, or fruit oil. Commonly seen flavours are caraway, cardamom, cumin, anise, fennel, and lemon or orange peel. Dill and "grains of paradise" are also used. The Danish distillery Aalborg makes an akvavit distilled with amber. The Aalborg Akvavit brand is produced by Pernod Ricard Denmark.