Mr Fjeld wrote:Hi Aidan - I'm not sure how it's made. Think Arve knows his stuff well or Kjell? They use a lot of herbs in akkevits and for many it's a love it or loathe it thing.
When it comes to production most Norwegian aquavit's are made with the same equipent, since almost all are made by one company, Arcus.
The potatoes are crushed and the juices collected. This is fermented by addisng yeast and then distilling in a Coffey-still. The spices and herbs are then added to the spirit and left to soake for a bit, before the spirit once again is distilled (a bit like gin in away). The spirit is then poured into ex-sherry butts (sometimes ex-ex-ex-ex-ex-ex etc, if they're making taffel - the clear stuff) and left for a period of time, from half a year to 12 years. Sometimes a very special bottling is made, this can then cotain spirits of upto 60 years of age.
As Christian says a couple of brands are actually send (in casks, by boat, on deck) to Australia and back.
The Skipper Worse should be available in the tax-free shop both when you arrive and depart Norway, if you want to buy a bottle cheap (it's about £10-15 cheaper there than in the stae run monopolyshops in Norway, and yes you can buy tax-free goods both upon arrival and departure in Norway).