• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
slkinsey

Aquavit Cocktails

53 posts in this topic

Brennevin is more caraway-forward than Krogstad, amd rougher on its own.

1 person likes this

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Share this post


Link to post
Share on other sites

Posted (edited)

I wouldn't call Krogstad rough at all—it's a beautifully made spirit.

 

Brennevin has much less anise, yes, and a bit of ethanol on the nose at room temperature. I would say it's less intense than Krogstad. That said, it mixes beautifully.

 

if you can get your hands on some of Brennivin's yearly sherry cask-aged release, that's a wonderful spirit, with the dry caraway counteracting the raisin and oak notes.


Edited by Rafa (log)
1 person likes this

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.