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There is evidence that Czechs have been making their own Akvavit known as kminka for centuries though I am having some very tough time finding literature from both Czech and English sources as to when it began to be produced. Perhaps it has been there as long as caraway has been produced in the Czech lands it appears to be an infusion that is then distilled and at one point in time it was one of the most popular liquors among Czech pubs. I've seen it also made as a ten day infusion with either vodka or slivovice and then added to a little vodka heated in order to saturate it with sugar. This was more like a folk remedy than a distilled drink but for certin distilled Kminka exists and is considered a drink as traditional to Czechs as an ice cold Pilsner. — Preceding unsigned comment added by 2600:1702:3E30:4F20:2887:69E2:3B32:BCF0 (talk) 21:36, 2 June 2020 (UTC)[reply]

I'm kind of skeptical to the fact that akvavit would be spiced with cumin. This seems to be some translation error, since caraway is called kummin in for example Swedish. Caraway is very nice to spice vodka with, but I find it hard to believe that cumin would be nice...

Caraway is correct (see no:karve Fornadan (t) 16:33, 20 February 2006 (UTC)[reply]

I agree. Cumin is not a common ingredient in akvavit. I have recently added Anise (or aniseed) to the list, and suggest that we remove cumin unless someone protests. The list of herbs would still not entirely reflect common practice, and should be further revised. I will look into that shortly. --DagI 13:45, 25 July 2006 (UTC)[reply]

I'd say it's an obvious translation mistake. In the EU (Sweden and Denmark, don't know what goes for Norway), ONLY spirits flavoured with caraway (not cumin) and/or dill are allowed to bear the name "Akvavit". (According to EC/110/2008, Annex II:24† Herzleid † (talk) 20:52, 8 December 2008 (UTC)[reply]

"destillated on Amber"? Really, amber? I doubt it, misspellings notwithstanding.64.221.202.251 17:36, 8 May 2007 (UTC)[reply]

Regarding the origin of the word Akvavit, I am surprised to see in the article about Akvavit, that "Water from the vine" is not the correct, original meaning of Akvavit. I feel pretty confident that Eske Bille's letter in 1531 about "Aqua Vite" mentioned a liquor from Italy, where Aqua Vite destilled from grapes is still sold. The Latin/Italian word "Vite" means "Vine". —Preceding unsigned comment added by 74.180.33.231 (talk) 17:32, 24 November 2007 (UTC)[reply]

The picture, used for Linje Aquavit, displays Lysholm Aquavit, not Løiten. — Preceding unsigned comment added by 85.167.39.123 (talk) 20:45, 20 May 2015 (UTC)[reply]

Can angelica also be an ingredient? Badagnani (talk) 07:21, 9 August 2008 (UTC)[reply]

Maybe this is just me, but aside from the claims that it helps digestion, which I find unconvincing (it's certainly never done me any good in that respect on a pork-filled Christmas eve), it seems to me that akevitt does have another beneficial effect. As is mentioned in the article, akevitt is frequently drunk in significant quantities alongside Christmas dinner, which in Norway at least is often pork ribs. Being a fatty food, to say the least, pork ribs tend to cover the palate in a rather disgusting film of grease and akevitt is perfect for clearing it away (hence the title of this post). While you still, rather ironically, tend to feel like a fat, disgusting pig at the end of the meal, at least you can leave the table without the sickening feeling the thin film of grease in your mouth would otherwise cause and then have a little more akevitt "for your digestion".

Maitreya (talk) 10:46, 25 November 2008 (UTC)[reply]

The same could be said for most drinks. It's not really inclusion-worthy. 90.219.166.180 (talk) 23:08, 28 March 2009 (UTC)[reply]

Some parts of the article call the drink "akvavit" while others call it "aquavit". Shouldn't it be standardized, except at the start to differentiate the different names in different cultures? If so, I'm in favor of "aquavit", myself. 75.182.65.149 (talk) 03:46, 29 April 2013 (UTC)[reply]

I second this proposal. The Danish / Swedish akvavit and Norwegian akevitt should, of course, be mentioned in the introduction, but the general English-language name is aquavit. -- Picapica (talk) 14:46, 7 June 2018 (UTC)[reply]

"In Sweden, Denmark and Germany aquavit is cooled down and often sipped slowly from a small shot glass." References? I find this to be incorrect. While it is almost always cooled down, it is rarely sipped slowly. Rather you usually swallow it quickly, even if you are a person accustomed to this kind of spirits. 85.24.246.215 (talk) 19:23, 13 December 2014 (UTC)[reply]

Why is Malteserkreuz considered an imitation of Nordic aquavit? — Preceding unsigned comment added by 76.115.0.253 (talk) 06:11, 5 November 2017 (UTC)[reply]

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There are a lot of unsubstantiated “according to the EU” statements on this page DaveGalaxy (talk) 08:15, 11 February 2018 (UTC)[reply]

While it's not the most popular drinks in bars, more and more people in Norway are drinking aquavit in bars outside of Christmas time. — Preceding unsigned comment added by FrankTR (talk • contribs) 14:56, 10 February 2021 (UTC)[reply]