The name Aquavit has its roots in the Latin aqua vitae, meaning \u201cwater of life\u201d, just like brandy being referred to as eau-de-vie.\u00a0 The name comes from early ![\"Aquavit\"](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2021\/06\/nuet.jpg\")
distillers believing spirits had healing qualities. It was thought to help ward off both disease and old age! I am not sure that works, but these days aquavit is appreciated as a digestive. Nuet Dry Aquavit is a new and vibrant name on the drinks menu.<\/p>\n
Aquavit is a classic spirit that is mostly distilled in Scandinavia, where it has been enjoyed since at least 1531. It is distilled from grain and potatoes very much like vodka, and is flavoured with local herbs and spices. Legally, in Europe, the outstanding aromatic ingredient should be a distillate of caraway and\/or dill seed. This gives Aquavit its distinctive taste profile.<\/p>\n
Giving a nod to Scandi innovation and history, whilst at the same time creating something deliciously unique, founders Morten, Benjamin, Johannes and Martin, all from Norway, set about producing an innovative spirit.<\/p>\n
Developed in Oslo over 8 months, and after more than 100 experimental distillings, Nuet Dry Aquavit has been specially designed to work with tonic and in a dry martini. Nuet, which translates as \u2018the now\u2019, comprises grapefruit peel and blackcurrant influences accompanying the traditional caraway. It has a pleasingly rounded and balanced finish unlike any aquavit, or any spirit, currently seen in the drinks industry.<\/p>\n
Nuet Dry Aquavit has great shelf appeal; its straight-sided flask-style bottle distinguishes this spirit from the ubiquitous and usually more predictable competition from gin, at least in the UK. The classy label is simple and unfussy, inviting the prospective sipper to expect a quality spirit. They won\u2019t be disappointed!<\/p>\n
Carefully sourced citrus is added to blackcurrant leaves and crushed cubeb pepper (a rare Indonesian spice), then flooded and cold-soaked. It\u2019s then macerated for 24 hours before being distilled in a copper pot still. A vapour basket for adding yet more subtle botanical extraction is used to maximize the flavour profile. Botanicals are sourced from Flach, a specialist wholesaler of dried herbs and spices, with the exception of the essential caraway which is sourced directly from a farm in Inder\u00f8y in Norway.<\/p>\n
A number of London bars are now offering special Nuet presentations and cocktails, including\u00a0Hide in Mayfair,\u00a0EKTE Nordic Kitchen\u00a0in Bloomberg Arcade,\u00a0Scandi Kitchen in Fitzrovia, Head & Tails in Hampstead,\u00a0and more.<\/p>\n
Try the\u00a0Nuet Aha Spritz\u00a0at\u00a0Ollie Dabbous\u2019\u00a0Hide bar in Mayfair, made with a refreshing mix of Nuet, pear and sparkling wine. Or alternatively you can head over to\u00a0Heads & Tails\u00a0cocktail bar in Hampstead, who\u00a0have created\u00a0Son of A Birch\u00a0– a\u00a0citrusy,\u00a0earthy cocktail fusing Nuet, bergamot\u00a0liquor and\u00a0their own homemade birch cordial. For another Nuet special, head south to Brixton where The Shrub & Shutter have created\u00a0Pining For The Fjords\u00a0\u2013 Nuet, pineapple vermouth, Ferdinand\u2019s Verjus, citrus oils, Douglas fir.<\/p>\n
Nuet Dry Aquavit\u2019s signature offering is a spritz:\u00a0Mix together ice, 4cl Nuet Dry Aquavit, 8cl cloudy lemonade and top with your choice of bubbles (prosecco, cava, cr\u00e9mant or champagne).<\/p>\n
Gently mix, and garnish with a slice of grapefruit and a rosemary twig.<\/p>\n
Nuet\u00a0Dry Aquavit\u00a0is available to purchase from 31DOVER and Master of Malt; RRP \u00a339.95, 70cl and 43% ABV.<\/p>\n