Ever since the 1500s, Scandinavian
Aquavit has captured the purity of
wild Nordic beauty in a bottle. In
its cleanest form, it is a neutral,
flavourless spirit distilled from
grain or potato, but infusions of
botanicals — such as caraway, dill,
anise, fennel, coriander or
cardamom — transform it into a
pleasing elixir. It has long been
believed that the spirit is best
matured in casks amid the motion
and temperature changes of a
sea voyage.
Viking has celebrated the heritage
of aquavit for many years; we even
named our shipboard al fresco
terrace after it. Now, accompanying
us on board, we are proud to have
six casks of our very own Viking
Aquavit, a distinctive recipe first
made in Bergen in 1818.
It began its journey in Norway's
Atlungstad Distillery. ere, it spent
six months soaking and taking on
sweet notes in smooth Spanish
oloroso sherry casks. For its ocean
voyage, it was transferred to
American white oak casks, where
subtle vanilla and caramel flavours
enhanced its profile. After crossing
many meridians and parallels, as
well as the world's legendary
waterways, Viking Aquavit ended its
long journey to perfection in Bergen.
In keeping with the tradition of our
forebears, it will have crossed over
360 degrees of longitude and
circumnavigated the globe.
Why not visit the onboard Aquavit
Terrace and raise a glass to this
journeying spirit?
Above:
The honey-
coloured spirit
is infused with
botanicals
e spirit
OF THE OCEAN
One of Norway's most iconic drinks is circumnavigating
the globe, and it is all in the name of good taste
Aquavit: A Taste of Norway
16
VIKING
