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Norway
Linie
A fine Norwegian aquavit aged in a fabulous and unusual manner; Linie is taken in sherry casks for a four month quest, sailing to Australia and back again before bottling. This results in many changes of temperature, speeding up the maturation in a very curious way!
Recommended by my knowledgeable Danish friends I have now drunk it for years especially with heering & brod (rye bread) as first experienced at the Copenhagen Yacht Club
I’m normally a gin and tonic drinker, however I bought this because I like trying new things and it’s amazing. Really nice flavours, and a nice warming feeling after you drink it. I just drunk it straight at room temperature.
It depends what you mean by "room" temperature. Definitely not the temperature of a modern centrally heated room, but more like that of a cellar, say around 10 degrees Celsius. Putting it in a freezer is sacrilege! It is supposed to have flavour and whether you like that flavour is a matter of personal choice. Ask yourself would you freeze a single malt whisky!
I have Norwegian ancestors and had my first Linie Aquavit in Oslo over 60 years ago. Feeling terrible after being over-entertained by Norwegian business associates the previous evening, at lunch the next day an ice-cold Linie was recommended. Trusting my hosts, I drank it, as advised, in one swallow. It gave the pleasant sensation of a warm explosion in my stomach. I told my hosts that, in fact, I did feel rather better. My hosts advised a second glass “ for the other leg !” After enjoying the second Linie, I was amazed to feel refreshed and clear-headed so that the rest of the day’s business went well and was entirely successful. Linie’s history has always been an interesting talking point. My brother also enjoys Linie but, having a Swedish wife, he enjoys it at room temperature ! We both also enjoy a good Scottish single malt whisky !
Akavit is not meant to be consumed cold; this is a common mistake that I have seen in parts of southern Europe and the Americas - the worst thing: people pulling a bottle of Akavit out of the freezer. Consume at room temperature. Let it rest a bit. Throw a few drops of water in if it the flavor and spice is too intense, but the point is to taste the flavors, not numb it up and shoot it down. I also love it with a single dash of any earthy or piney bitters and a little water, lemon, and honey. Linie is great - it's a staple and is a good entry for folks interested in Akavit.