| | |  | This is the Conversation Forum for Aquavit | |
| | | Subject: A4111922 Aquavit
Posted Aug 9, 2000 by Dr. Funk
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  | | I liked this entry very much: smart, lucid, peppy, entertaining, and informative. I've never had aquavit; I'm particularly interested in the aquavit that gets shipped to australia and back. Any idea why they do that? If it's something about sitting in an oak barrel, couldn't they just have it sitting in one place? Is it something about the movement of the boat, or about the change in pressure and atmosphere/salt air? I think if you can find out why that poor liquor has to undergo such a long voyage, it'd be worth a medium-to-long footnote of explanation.
Also, you should capitalize the names of the various countries you mention. Alternately, you can just capitalize only the names of countries you like, or leave lower-case the countries you think are cute.
Thanks!
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| | | Subject: A4111922 Aquavit
Posted Aug 10, 2000 by SchrEck Inc.
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| | Hi Dr. Funk,
first of all, thank you for your review. I will incorporate your tips into my article.
To Linie Aquavit, I really don't know why it's getting shipped to Australia and back other than for marketing purposes. As a matter of fact, Linie Aquavit has a little more colour than other aquavits (i.e. it is more golden and not as pale yellow) and I would think that comes from the oak barrels. Whisky is originally clear and gets its colour solely from the wooden barrels it is stored in, so I guess this is pretty much the same with aquavit.
Greetings
SchrEck Inc.
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| | | Subject: A4111922 Aquavit
Posted Aug 29, 2000 by Chili
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| | Yep, great article. Just one more thing about linie aquavit. Have you notived that they actually print the name of the ship, the date, the route they were travelling and all that on the backside of the label? Oh, and it is supposed to pick up the color and flavor of the barrel faster, through the rolling motion of the ship. Or so the legend goes 
Anyway great article...
Chili
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| | | Subject: A4111922 Aquavit
Posted Aug 29, 2000 by Adam C
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| | A couple of points: if you're going to put one of those circles over the first A in Aalborg, then you don't need the second a. Å is just a shortened form of Aa and for some reason the town of Århus uses the single-letter form, whilst the town of Aalborg uses two letters... Don't ask me why, I just lived in Aalborg for a year and a half.
Oh, and potato is spelled without an e, unless you're Dan Quayle 
My only memorable experience of drinking Aquavit was the night before my first 8am lecture at Aalborg University - thinking that 8 in the morning was an absurdedly early time to start working, we figured that we'd approach it from the other end and stay up all night drinking ...and er... smoking. I then had to drive to the University the next morning on icy roads with several passengers and possibly the worst hangover I've ever had 
To the Danes, Aquavit is merely another way of getting drunk and friendly, though it's especially popular around Christmas time. The distillery in Aalborg has long since moved out of the town centre, but there's still a great big illuminated sign on the northen side of the Limfjord - and an Aquavit museum...
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| | | Subject: A4111922 Aquavit
Posted Oct 31, 2000 by Gnomon
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| | The procedure of shipping across the equator was used for many years for Madeira wine. It was discovered that wine that had crossed the equator was significantly better than the wine that stayed at home. For many years, all Madeira wine was shipped across the equator and back to improve the flavour. Then someone worked out that the improvement was caused by the wine being heated up slowly and held at a high temperature for some weeks. Now they do this in the winery and save a fortune on transport.
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| | | Subject: A4111922 Aquavit
Posted Dec 4, 2000 by Santragenius V
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18
| | If there is time for editing still:
To mention just "Aalborg Akvavit/Aquavit" is a little undre-doing it... In fact, there are quite a few of those. See http://www.distillers.dk/ for details, if you will...
"Rød Aalborg" (or Red Aalborg) is probably the most well known one -- and also among the strongest (45% in Denmark while the rest of the world has to make do with 42%... ).
Serving: Yes, please served chilled but NOT frozen! Too cold, and all the patient adding of subtle flavours will go down completely unnoticed. If you insist on freezing, please just mix alcohol and water to the desired strength and drink that
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