bamber wrote:This website might interest you / everyone: http://www.calvadosonline.co.uk/
Thanks for the link--have had a quick look, and will look more closely later. Alas, it does not appear that they will ship to the US. Maybe I'll get some shipped to Scotland for pick-up next October. (Means less whisky brought home, though... )
This is the sort of old-fashioned circular apple-pressing trough--l'auge--I was talking about. The wheel is mounted on an axle, and was turned by muscle power (human or animal, I'm not sure). There are more efficient means now.
However if I had access to Akevitt/Aquavit I might drink a bit of the premium offerings after Christian turned me on to it.
I don't know whether to say thanks or Baa Humbug
Of course Absinth is a nice after dinner mint but never possessed a bottle
kljostad wrote:I am a big fan of Norwegian Akevitt. What I like is dependant on if I drink it together with food, or if I use it as an avec. If I drink it alone, the favourite is Gilde Non Plus Ultra.
My favourite akevitt too. I haven't tried many of the "newcomers" though.. but have heard the Sundnæs Kroningsaquavit is quite good?
kljostad wrote:One of my best friends is a national home-brewing champion, and he makes the best ales you could imagine. And I am so lucky that he is not a stranger to sharing what he makes!
Homebrewers are like that! No sense making the stuff if you can't show it off.
There's nothing like a pint of real ale with your dram--it's one of the things I yearn for as I'm planning my visits to Scotland. I've mentioned many times here my fondness for Timothy Taylor's Landlord (and the appropriateness of Landlord being brewed in England, and Tennent's in Scotland).
I think I must have had the Arran brew somewhere, Ann-Helen, but I didn't mention them in my journal, during my stay in Arran this past October. I think the pub I was in had closed down the handpumps for the season. Cask-conditioned ale is highly perishable, and so needs to be turned over in a reasonably short time. And I'm sure I haven't had it bottled. The bottled beer is fine, but is a mere shadow of the fresh goods.
kljostad wrote:Yes, it is quite good. A bit flowery, but well worth a try.
Thanks, I'll have to check it out when my "rum fascination" is worn off...
If you haven't tried the "new" makes, you have a lot to look forward to. How about trying the Bergen Akevitt?
I say "new" because all the recipies are old, restored by Halvor Heuch at Arcus.
Think I'll have a go at the Bergen Akevitt in the nearest future - and the Trondheim Akevitt too. It seems to have won every major test and was of course sold out before christmas....
There is some other Norwegian Akevitts, like Mesan Skjøt, and some foreign Akevitts posing like Norwegian. But beware. Only the Akevitts from Arcus is matured in sherry casks. Most of the are matured between one and three years, and the sherry casks adds depth and complexity. The “big city” Akevitts (Bergen, Trondheim, Oslo) are very good. You shoud also consider Steinvikholm and Skipper Worse, that both contain some peated malt. My personal favourite, Gilde Non Plus Ultra has been stored for 12 years in sherry casks, and does not stand back for any cognac or whisky. It is simply perfect!
Other Akevitts I can recommend is Steinvikholm and Skipper Worse, both with some peated malt. Akevitt and Whisky was once very similar, apart from our use of spices. We also used malt in Akevittproduction up until we found out it was much cheaper to use potatoes. Now all Norwegian Akevitt is made from potatoes, also our most exported Vodka, the Vikingfjord. These two are the closest you could get to whisky these days. Steinvikholm has become a favourite at our house.
If memory serves me right Lysholm Throndhjemsaquavit, Simers Oslo Aquavit and Lauritz Aquavit does not taste too much of Anis either. But you could check that with the people at Vinmonopolet. I have only tasted the first two, and they are well worth the money.
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