Akevitt, or aqua vitae
, was originally brew
ed in Denmark, but Norwegians
refined and shaped it into the what it is today: a strong spirit made from potatoes
In older days, grain was sparse on the Norwegian countryside, and the liquor thirsty farmers found out that they could make alcohol from potatoes instead. The liquor is added some herbs, and poured on to large steel casks. One brand of akevitt, Løitens Linie, has been transported around the world and crossed the equator twice to develop a rounder taste.
Akevitt is a very strong alcohol, a 40% solution feels stronger than 40% vodka. This is obviously an alcohol one should use with fat food, and is rarely drunk in large quantities outside the Christmas holiday.
Akevitt is required when eating food like smalahove. (The purpose being, of course, to be so drunk you don't care what you eat!)