What is the difference between Norwegian and Danish aquavit?

Potatoes are the basis, because for the protected name Norsk Akevitt the spirit must be made in Norway from at least 95 percent Norwegian potatoes.

The Norwegian aquavit association describes that base as neutral agricultural ethanol of 96 percent, distilled from those potatoes and then flavoured with herbal distillates.

Vinmonopolet writes that Danish and Swedish aquavit is usually based on grain. That is where the first difference between the two countries lies.

Maturation on oak is mandatory for Norsk Akevitt: at least six months in casks smaller than 1,000 litres and at least twelve months in larger casks.

The Norwegian akevitt association writes that the casks have usually previously held oloroso sherry and generally have a capacity of 500 litres.

Cask maturation gives the golden-brown colour. Vinmonopolet writes that a longer maturation in cask yields more vanilla and caramel notes.

According to Vinmonopolet, Danish akvavit is usually of the light, cool type, while Norwegian akevitt is more often cask-aged and dark in colour.

The Danish national encyclopedia Lex names Rød Aalborg and Jubilæum as well-known Danish akvavits and puts the alcohol percentage of the Nordic types at 35 to 45 percent.

Lex also describes the Danish custom: chilled and together with beer, with meals with salty food, in particular with herring and cheese.

Norsk Akevitt has been a protected geographical indication in the European Union since 2020, registered by Implementing Regulation (EU) 2020/156.

The registration covers the names Norsk Akevitt, Norsk Aquavit, Norsk Akvavit and Norwegian Aquavit. Norway submitted the application in November 2016 and the registration followed on 23 January 2020.

A protected geographical indication establishes where and how a drink must be made. If such a name is on the label, that origin has been checked.

Caraway seed or dill seed or both, because Regulation (EU) 2019/787 requires that the flavour of every aquavit comes largely from distillates of those seeds.

The regulation names the species: Carum carvi for caraway and Anethum graveolens for dill. Essential oils are prohibited as flavouring.

In addition, natural flavouring substances and flavouring preparations may be used. The Norwegian akevitt association names anise, cardamom and coriander as common additions.