Aquavit production closely resembles that of vodka or gin, utilizing a neutral grain distillate or, in Norway’s case, potatoes. The spirit is infused with various flavoring components. While the distinct note of caraway is quintessential to aquavit, dill also holds a prevalent role. European Union (EU) regulations stipulate the inclusion of caraway and/or dill, yet a medley of other herbs, spices, and citrus fragrances is also embraced. This ensemble encompasses anise, cardamom, citrus fruits (notably orange, occasionally lemon), cloves, coriander, cumin, and fennel.

Unlike many spirits, aquavit is generally left without barrel aging, which imparts a pale hue, allowing the true essence of the employed spices to shine unaltered. Norway, in its characteristic fashion, offers a deviation from this norm by often maturing aquavit in repurposed sherry casks, yielding a radiant golden complexion. Noteworthy amid Norway’s ancient aquavit brands is Linie Aquavit, esteemed as the world’s oldest aquavit. Its history traces back to 1807 when a ship transporting potato brandy returned from the East Indies without finding a buyer at its destination. Unintentionally, this led to a tradition that endures today—aging the aquavit on seafaring journeys. The spirits traverse the oceans during a four-month round trip from Norway to Australia after a year of maturation on land. It’s believed that the gentle rocking of ocean waves contributes an unparalleled character to aged aquavit.

Regarding its potency, aquavit must be bottled at a minimum of 37.5%, although more often it attains levels of 42 to 45%.