Podcasts about Akvavit

Aquavit or Akvavit or Akevitt: The spirit of Scandinavia, gin's Nordic cousin, snaps, it goes by many names around the world. Some even sails around the world before it's bottled. This episode explores some of the history, styles, and origins of the spirit, as well as some tasty tales of potato priests, black death, and drinking songs. Resources from this episode: Books: Certified Specialist of Spirits (CSS) Study Guide, Society of Wine Educators, Nickles, J. (2020)  The Oxford Companion to Spirits and Cocktails [Kindle Edition], Wondrich, D & Rothbaum, N., (2022) Websites: Alcohol Professor: Three Exciting Aquavit Trends you Need to Know Now, English, C. (3 March 2023) https://www.alcoholprofessor.com/blog-posts/3-exciting-aquavit-trends Drink Fellows: Demystifying Aquavit, Bickford, M. (11 January 2023) https://drinkfellows.com/blogs/news/demystifying-aquavit English Grammar Lessons: See a Man About a Horse - Meaning, Origin, and Useage, Pearson (18 November 2021) https://english-grammar-lessons.com/see-a-man-about-a-horse-meaning/ Eur-Lex: Access to European Law, Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008, Annex 1 [Categories of Spirit Drinks ], (24) Akvavit or aquavit https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02019R0787-20240513&qid=1721068894716 Innherred: Aquavit History at Innherred: https://en.visitinnherred.com/aquavit-history-in-innherred/ Love to Know: Seven Aquavit Cocktails for a Nordic Spin on the Classics, Freeman, A. (8 February 2023) https://www.lovetoknow.com/food-drink/cocktails/aquavit-cocktails The Manual: A History of Brennivín Aquavit: The Black Death of Iceland, Fergus, J. (17 May 2017) https://www.themanual.com/food-and-drink/brennevin-aquavit-iceland/ Nordic Spirits: The History of Aquavit (nd) https://nordicspirits.com/en/history-aquavit Oslo: The Story of Norwegian Akevitt https://www.oslohd.com/about-norwegian-akevitt Scandinavia Standard: What is Aquavit? A Guide to the Scandinavian Spirit, Nielsen-Bobbit, J. (28 July 2020) https://www.scandinaviastandard.com/a-guide-to-scandinavian-aquavit/ Spritmuseum - Museum of Swedish Drinking Culture: The History of the Snaps Song https://spritmuseum.se/en/drinking-songs/ The Spruce Eats: What is Aquavit? Graham, C. (9 August 2022) https://www.thespruceeats.com/what-is-aquavit-4687051 Sunny Gandara: Aquavit - The history and tradition of the Norwegian ‘water of life', Gandara, S. (30 June 2018) https://sunnygandara.com/aquavit-the-history-and-tradition-of-the-norwegian-water-of-life/ Swedish Food: Swedish Drinking Songs (Svenska Snapsvisor), Duxbury, J. (n.d.) https://www.swedishfood.com/songs   Glass in Session Episodes Relevant to this Episode: S4E6 | Got Wood? Talkin' bout Oak https://glassinsession.libsyn.com/s4e6-got-wood-talkin-bout-oak Glass in Session® swag mentioned in this show: https://www.teepublic.com/user/glass-in-session   Glass in Session® is a registered trademark of Vino With Val, LLC. Music: “Write Your Story” by Joystock (Jamendo.com cc_Standard License, Jamendo S.A.)

Join Neil and Sunila to the icy wonderland of Svalbard, Norway, as they explore Sunila's recent expedition. Discover why it's against the law to be born or die here. From "The Northernmost" locations to the region's unique seasons, uncover the wonders of Svalbard in this episode.  Find out about the region's fascinating ratio of polar bears to humans and the logic behind the 'No shoe' policy in pubs and restaurants. Prepare yourself for a culinary adventure, from succulent king crab to mouthwatering burgers, and find out how Thai food found its way to this remotest corner of the world.  Sunila offers insider tips on wildlife sightings and where to savour authentic cuisine in Svalbard. Don't forget to sip on some Akvavit and cuddle up with huskies at the famed Huskies Cafe, while unraveling the mystery behind the Svalbard Global Seed Vault and its crucial role in preserving our planet's biodiversity. Tune in to Travel. Explore. Celebrate Life for an amazing adventure!If you like this episode, check out our other interesting episodes on - Exploring Switzerland: Zermatt and Matterhorn Alpine Border Crossing;- Tokyo Traveller's Toolkit: Neighbourhoods, Cuisine, and Crossings;  - Amsterdam Revealed: Canals, Tulips, Bicycles, and Beyond; - Interlaken - Switzerland's Adventure Destination and much more!Get in touch with our hosts on their socials:Neil Patil: Twitter, Instagram and LinkedinSunila Patil: Twitter, Instagram and LinkedinNorway's Midnight Sun is here, Let us take you there! Do Rate, Review and Subscribe this podcast on your preferred podcasting platform - YouTube, Spotify, Apple Podcasts, Google Podcasts, Amazon Music, JioSaavn, and Wynk.

Join Neil and Sunila to the icy wonderland of Svalbard, Norway, as they explore Sunila's recent expedition. Discover why it's against the law to be born or die here. From "The Northernmost" locations to the region's unique seasons, uncover the wonders of Svalbard in this episode.  Find out about the region's fascinating ratio of polar bears to humans and the logic behind the 'No shoe' policy in pubs and restaurants. Prepare yourself for a culinary adventure, from succulent king crab to mouthwatering burgers, and find out how Thai food found its way to this remotest corner of the world.  Sunila offers insider tips on wildlife sightings and where to savour authentic cuisine in Svalbard. Don't forget to sip on some Akvavit and cuddle up with huskies at the famed Huskies Cafe, while unraveling the mystery behind the Svalbard Global Seed Vault and its crucial role in preserving our planet's biodiversity. Tune in to Travel. Explore. Celebrate Life for an amazing adventure!If you like this episode, check out our other interesting episodes on - Exploring Switzerland: Zermatt and Matterhorn Alpine Border Crossing;- Tokyo Traveller's Toolkit: Neighbourhoods, Cuisine, and Crossings;  - Amsterdam Revealed: Canals, Tulips, Bicycles, and Beyond; - Interlaken - Switzerland's Adventure Destination and much more!Get in touch with our hosts on their socials:Neil Patil: Twitter, Instagram and LinkedinSunila Patil: Twitter, Instagram and LinkedinNorway's Midnight Sun is here, Let us take you there! Do Rate, Review and Subscribe this podcast on your preferred podcasting platform - YouTube, Spotify, Apple Podcasts, Google Podcasts, Amazon Music, JioSaavn, and Wynk.

Glad påsk!! Nu är den kommen! Hoppas du som har ledigt njuter och du som inte har ledigt njuter ändå! Ett nytt avsnitt kanske hjälper dig någorlunda åtminstone? Vi täcker både det ena och det andra.  Vi häller också upp några Akvavit, högtiden till ära! Släppen är tillbaka och givetvis går vi igenom några tips inför kommande veckas (v.14) erbjudanden. Ha nu en fantastisk påsk och lyssna gott! https://desnackaralkohol.com 

S3E25 | Frank Berg | Garasjeprat Slik kan det altså se ut når man får et KI generert (årets ny-ord!) sammendrag

Marcus missminner sig flera gånger. Viktor kan inget om thailändskt vin. Whisky Exchange på väg tillbaka? Akvavit på väg ut i världen?? Mer om detta och massa annat under avsnittets gång! Kändisar och drycker är något som varit på tapeten länge och det tycks inte se något slut. Vi pratar lite om det och provar en dryck inom ämnet dessutom! Huvudnumret dryckesmässigt är dock en trevlig Rioja, du finner den på våra sociala medier. Ha nu en förträfflig helg och lyssna gott! http://desnackaralkohol.com 

Viktor har haft Whiskyproving och druckit massa annat gott. Marcus har varit i Sumpan och besökt Omnipollos Kyrka. En vecka kvar till Midsommar, så därför dricker vi Akvavit! En Roséglass? Fryspizza med öl?? Öl i pulverform??? Mer om detta och massa annat i avsnittet! Vidare i avsnittet pratar vi midsommar och sommarfester! Sommaren är igång på helfart och vi har flera månader av härligheter framför oss. För dig som missat så har Systembolaget semester inom officiella släpp, utom några enstaka få, så inga sedvanliga tips inför kommande vecka i den fronten, men vi väger upp detta med andra tips under avsnittets gång!  Lyssna gott! http://desnackaralkohol.com 

Akevitt, Aquavit, Akvavit, Aqua vitae, eller også: Livets vann. Tom og Espen Smith tar for seg Norge og Nordens viktigste bidrag til internasjonal drikkekultur. Akevitt ble oppfunnet av kirken, omfavnet av folket, og er på god vei til å bli den neste stjernen på spritens internasjonale himmel. Les også vår store test av årets akevitter: Aquavitalitet

Williots exit från Bajen - inte så kännbart som man kan tro?! Hjalmars framtid och pappa Ekdals otroliga fobi! Bilal Husseins sinnessjuka(?) klausul! Pekings sommarfönster! Midsommartraditioner och tips på sunkkrogar! Frågestund! Härliga, spretiga och somriga fyrtiotrean är här!

Bartek Kobyliński miał wyjechać tylko na kilka tygodni, a mieszka w Norwegii od 10 lat. Opowiada jak to się zadziało i co robi w Norwegii. Rozmawiamy z Bartkiem o jego ścieżce zawodowej, poszukiwaniach idealnego miejsca, rozwoju i emigracji. Bartek jest przeuroczym człowiekiem. Zaczynał pracę w agencji pracy tymczasowej w Polce, potem wyjechał do Niemiec, a następnie do Norwegii. Tam na tyle zautomatyzował swoją pracę, że przestał być potrzebny, więc odszedł. Bartek Kobyliński obecnie pracuje dla TESLI. O tym rozmawiamy przez ostatnie 20 minut tego odcinka. Ciekawa jestem jak wielu ludzi, miało wyjechać na kilka tygodni, a zostali gdzieś przez na wiele lat. A może to ty? Napisz, chętnie przeczytam twoją historię: Kasia@stacjazmiana.pl Wspominamy o płynnym rozmawianiu w obcym języku, że szczególnie Polacy są w tym perfekcjonistami. Zachęcam do wysłuchania rozmowy z Anetą Wróbel, kreatywną nauczycielką języków obcych: https://bit.ly/3qTVeYo Rozmawiamy o zmianach w podejściu do pracy. Jakie kompetencję są przydatne? O tym rozmawiam z Januszem Pietruszyńskim. Warto włączyć też tę rozmowę: https://bit.ly/3tOsgLC W kontekście zdania Bartka „każdy chce być teraz programistą”, polecamy posłuchać rozmowy z Grzegorzem Kotfisem na temat tego, czy warto zostać programistą: https://bit.ly/3GWDktV Raport na temat biedy w Polsce: https://bit.ly/3KMA6vo Bartek tłumaczy, co to jest wódka norweska Akvavit: https://bit.ly/3IwlPRC Wspominamy o rozmowie z Edytą Sadowską, warto wrócić do tej rozmowy: https://bit.ly/3AoGKmy Rządowe Centrum Bezpieczeństwa wyjaśnia, jak przygotować się na blackout i brak prądu: https://bit.ly/3tS5S3P, https://bit.ly/343Sor6. Ciekawe myśli z rozmowy: W pewnym momencie zainteresowałem się programowaniem i to jest moje odkrycie i moja miłość. Jeśli tylko mogę, próbuję wszystko przerzucić na język algorytmów. Na studiach byłam w Europejskim Stowarzyszeniu Studentów Prawa – to mnie ukształtowało. Zaangażowanie z organizacji studenckiej nauczyło mnie komunikacji. Zautomatyzowałem swoją pracę, więc w tej firmie nie było już dla mnie miejsca. Lubię poznać proces od podstawowego elementu, by następnie go zoptymalizować. Zmiany na stanowiskach pracy, są konsekwencją rozwoju. Zmiany w sposobie pracy są nieuniknione. My musimy brać to pod uwagę. Przebranżowienie jest trendy i każdy chce być teraz programistą. W Norwegii otworzyłem się i nabrałem innej perspektywy. Nie zostanę na stałe w Norwegii Uważam, że Polska jest świetnym krajem. Polacy narzekają na Polskie drogi, to ja zapraszam do Norwegii. Ja już wiem, że nie będę stary. Norwegię można kochać za naturę. Niską ceną nie zawsze wygra się na norweskim rynku. Uważam, że życie na ziemi jest coraz lepsze. Wyzwanie to nasze społeczne dostosowanie się do zmian. Na życie nie można się obrażać. Trzeba żyć swoim życiem najlepiej jak się da. Użyta muzyka w tym odcinku: Oh Yeah, the Future - First Glance - https://bit.ly/32oaKCF Podington Bear - Road Trip - https://bit.ly/32mFCDs Pierce - Sober Trip - https://bit.ly/3FRpx6v Scott Holmes Music - Road Trip - https://bit.ly/3AlWE1c dronæment - A Collection Of Songs About Norway (Song 4) - https://bit.ly/3KwF533 Science Summit by Serge Quadrado - https://bit.ly/3AlNWA5 arsonist - Hot salsa trip - https://bit.ly/3nOn7Q2 Jahzzar – Trip - https://bit.ly/3AnH6tD Oh Yeah, the Future - First Glance - https://bit.ly/32oaKCF

Entrevista com Felipe Romano, artista visual e um dos apresentadores do podcast Barman das Horas Vagas, natural de Jundiaí-SP, reside na Dinamarca há mais de 10 anos. Nesse episódio falamos sobre as origens, consumo e características do akvavit, o destilado típico dos países nórdicos, além de um panorama geral sobre a culinária popular do dia a dia dos dinamarqueses. O Podcast Barman das Horas Vagas - Cultura Alcoólica para Amadores - foi ao ar pela primeira vez no início de 2020. O programa é preparado especialmente para o público não profissional e tem como objetivo principal a difusão da cultura da coquetelaria e a formação de um novo público, até então, distante do universo dos coquetéis. Romano é um barman de família. É casado e pai de 7 filhos. É artista visual de formação acadêmica e hoje trabalha como técnico gráfico em uma das maiores gráficas industriais da Europa. Nas horas vagas, prepara coquetéis para bem receber seus convidados ou somente para apreciar e aprender mais sobre os clássicos da coquetelaria. Idealizou o podcast quando se cansou de procurar, sem encontrar, um podcast assim, em português. @podcastbhv

Veckans ord på 32 sekunder?! Jajamen, Tjedern är på hugget. Vi är inte klara med Islay än – mer om den rökiga ön! Dessutom – äntligen – destilleriet Annandale. Ovanpå det lite unga, spänstiga, brinnande bulldozers. Frågor på det? Innan vi börjar ordentligt: det finns faktiskt otrevliga boråsare. Titta bara här: https://www.bt.se/boras/borasare-satte-skrack-i-bostadsrattsforening-atalas-for-ofredande-48a16b33/ Dessutom säger tvåbarnspappan och göteborgaren Carl Hübner att det är så att boråsare är otrevliga och det är klart att om någon har sagt något på Twitter måste det vara sant: https://twitter.com/carlhybner/status/271913463578759168 Vad var det i glaset? Mathias körde på Box The Festival 2015: https://www.whiskybase.com/whiskies/whisky/72114/box-the-festival-2015 David hade denna 26 YO Ben Nevis från en sherry butt: https://www.whiskybase.com/whiskies/whisky/116560/ben-nevis-1991-sv Arsenik och gamla spetsar: https://sv.wikipedia.org/wiki/Arsenikochgamlaspetsar Jeroen satt med en Tamnavulin Double cask: https://www.systembolaget.se/produkt/sprit/tamnavulin-8190001/ Tamnavulin producerar 3–3,5 miljoner LPA om året (kapaciteten ligger på fyra) så att kalla sig ett ”boutique distillery” är minst sagt missvisande. Aktuellt exempel på att Serge hatar rödvinslagringar: http://whiskyfun.com/#181021 Återkomst till Islay David hittar ingen helt modern lista men Laphroaig var i alla fall singelmalt nummer 8 på listan av alla skotska singelmalter 2018: https://scotchwhisky.com/magazine/features/20897/top-10-best-selling-scotch-malt-whiskies/ Bowmore verkar inte ha haft licens att destillera förrän 1816 så det där med 1779 ser rätt fejk ut: https://scotchwhisky.com/whiskypedia/1825/bowmore/ Hemsida: https://www.bowmore.com/ Se också till exempel här: https://www.whisky.com/whisky-database/distilleries/details/bowmore.html Kildalton cross: https://en.wikipedia.org/wiki/KildaltonCross Kilchoman, Islays i särklass minsta destilleri, kom igång 2005 och grundaren heter Anthony Willis. Sedan 2019 har de dubbla pannpar och en kapacitet på just under 500 000 liter ren sprit per år, och innan dess låg de på 240 000 liter per år. https://www.kilchomandistillery.com/ De kallar sig för Islay's farm distillery. Lite mer här: https://scotchwhisky.com/whiskypedia/1870/kilchoman/ Octomore från Bruichladdich: https://www.bruichladdich.com/octomore-super-heavily-peated-whisky-range/ Två Octomore som inte alls passade David: http://tjederswhisky.se/octomore-edition-07-2/ http://tjederswhisky.se/octomore-edition-03-1-3_152/ Den där svinstarka korven Mathias pratade om säljs tydligen av Jesper Levin. Se vidare här: https://helldog.trehundra.se/ Underbara Bunna: https://scotchwhisky.com/whiskypedia/1828/bunnahabhain/ https://bunnahabhain.com/ Karta över destillerier på Islay: https://www.google.com/maps/search/islay+distilleries/@55.7570751,-6.4095044,11z/data=!3m1!4b1 Veckans destilleri: Annandale Hemsida: https://annandaledistillery.com/ Destilleriet ligger i Lowlandregionen och har faktiskt en kapacitet på hela 500 000 LPA så här var David ute och cyklade. Exempel på hur man pratade om att Annandale skulle ”reopen” när de skulle dra igång: https://www.bbc.com/news/uk-scotland-south-scotland-22262779 Se också till exempel: https://www.whisky.com/whisky-database/distilleries/details/annandale.html För en presentation av destilleriet från far och son på whisky.com, kolla här: https://www.youtube.com/watch?v=eDTc73NYT7o Det första Annandale grundades 1830 och stängdes formellt 1921; de sista dropparna rann ur spritpannan någon gång under 1919. Veckans ord: uisge beatha Akvavit, livets vatten, aqua vitae – inte behöver ni länkar för det inte. Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se)

With the new ANOTHER ROUND, Thomas Vinterberg saw Alexander Payne’s 2004 middle-aged-men-drink-and-have-feelings comedy SIDEWAYS and said “Hold my Akvavit.” After swooning for a while over Vinterberg’s film — in particular its spectacular closing scene — we bring it into conversation with Payne’s to consider what the two films are each driving at when it comes to their ideas about middle age, lost youth, and drinking culture, and tackle the inevitable (but perhaps uninteresting) question of “is this alcoholism?” Plus, Your Next Picture Show, where we share recent filmgoing experiences in hopes of putting something new on your radar. Please share your comments, thoughts, and questions about SIDEWAYS, ANOTHER ROUND, or anything else in the world of film, by sending an email to comments@nextpictureshow.net, or leaving a short voicemail at (773) 234-9730.  Your Next Picture Show: Tasha: Blake Edwards’ DAYS OF WINE AND ROSES Genevieve: Steven Soderbergh’s LET THEM ALL TALK Keith: Joko Anwar’s IMPETIGORE Scott: Sergio Leone’s ONCE UPON A TIME IN THE WEST Outro Music: Scarlet Pleasure, “What a Life” Learn more about your ad choices. Visit megaphone.fm/adchoices

I veckans avsnitt pratar vi om den beryktade "Miljardärslooken" som vi med jämna mellanrum har diskuterat i podden. Vi diskuterar även norsk Akvavit och vad man gör bäst på en långhelg i Florens. See acast.com/privacy for privacy and opt-out information.

Today: Zach from @AllEqualParts joins Bash, Jeff, and Erica.    This Drink: a 700mL (No Calories Listed) Bottle of Aalborg Taffel Akvavit.   What is Cheers Ya'll? During each episode, we'll be sampling and rating a drink of choice on 3 levels and leaving you with our official rating! This show is a fun experience to help you get away from the every day.   Recorded at Augusta Podcasts Studio

Today: Zach from @AllEqualParts joins Bash, Jeff, and Erica.  This Drink: a 700mL (No Calories Listed) Bottle of Aalborg Taffel Akvavit. What is Cheers Ya'll? During each episode, we'll be sampling and rating a drink of choice on 3 levels and leaving you with our official rating! This show is a fun experience to help you get away from the every day. Recorded at Augusta Podcasts Studio

Den tjugonde kapitlet, där vi återuppstår för att prata om böcker och texter i en tid där de kanske är viktigare än någonsin. Magnus har glömt vad vi heter och Agneta har full koll. Ungefär som vanligt men ändå helt annorlunda.

This week Laura and Heather are joined by Kirstin Franklin of Akvavit Theatre to talk about all things Hygge. Hygge is a Danish word used when acknowledging a feeling or moment as cozy, charming or special. Hygge origins are Scandinavian, but it is an experience anyone can create in their own life. Such experiences revolve around creating a feeling of inner warmth, content and peace, and this happens through fostering an environment to connect and relate to each other.

Frederick-Sebatian Krause fra VI.ER Akvavit vil gøre akvavitten cool igen. Vi må ikke lade denne del af vores nordiske kulturarv dø ud. Danskerne skal kæmpe for at bevare den. Indlægget Ind til benet på VI.ER Akvavit blev først udgivet på Iværksætterhistorier.

Extra lång julspecial med akvavit, snaps och nubbe! Oscar får äntligen chansen att prata om det han tycker bäst om på julbordet! Men finns det fler namn för samma dryck och vad krävs för att en akvavit just ska klassas som en akvavit? Var kommer den ifrån och är traditionerna samma i hela Norden? Hur märker du om en akvavit är norsk eller dansk och varför har Pierre alltid velat vara en jätte? Dessutom, lite snack om glögg med sprit och varför det är så mycket bättre än utan!

Everything you need to know about the obscure nautical nephew of the negroni1oz/30ml aquavit1oz/30ml Cynar1oz/30ml Manzanilla sherry2 dash Peach bitters ( orange bitters if you have to )stir & pour over ice in a tumbler/rocks glassGarnish with a lemon zest

Vi skal i denne episode drikke noget helt andet end whisky(e)y. Theis har taget en absint Le Velo med,< og Greve har været i København og hjemhentet en Akvavit med dild og anis fra Copenhagen Distillery. Vi ved lyden ikke er den bedste i denne episode, og det er vi meget kede af. Der er noget […]

This week, Laura and Joelle are joined by Kirsten Franklin of Akvavit Theatre. Since its beginning, Akvavit has been busy commissioning translations of contemporary Nordic works, staging readings of Nordic plays, and launching fully-staged productions. Akvavit Theatre embraces inclusivity and diversity and as an itinerant theatre can be found all over the City.

This episode of Consulting Corner we sat down with Frederick Sebastian, CEO of VI.ER AKVAVIT, to talk about craft spirits, international distribution, and the akvavit revolution.

One of my favorite spirits and we have tons of examples in the province to taste. Join us every Wednesday and Thursday as we taste through some of BC’s burgeoning craft spirits, from the weird and wonderful to the eclectic, BC Spirits has you covered. FOLLOW US ON INSTAGRAM – BC Spirits https://www.instagram.com/bcspirits/ Check out the Website – www.bcspirits.com --- Send in a voice message: https://anchor.fm/bc-spirits/message

Aquavit is a Scandinavian spirit that has been produced since the 15th century and yet we’re still getting familiar with it in the states. Thanks to a renewed interest in heritage spirits, the growing and ever curious cocktail culture, and a smattering of new brands on the market, Aquavit is making its way into bars and on cocktail menus across the country. One of those exciting new brands helping to pave the way is the Swedish Åhus Akvavit, also the Los Angeles brand partner in The seventh annual Aquavit Week, a week-long celebration of the signature spirit of Scandinavia. For this week’s episode I interview Malina Bickford veteran bartender, writer and US Brand Manager for Åhus Akvavit. One of the biggest supporters of Aquavit Week in Los Angeles is where we decided to record this episode, in Downtown LA’s RedBird Restaurant. Drinks director Tobin Shea has led an award-winning Bar Program that features a variety of aquavit brands and aquavit cocktails. Tobin also joins us later into the episode, shares the Åhus Akvavit cocktail featured on the menu for Aquavit Week and helps to explain how he likes to incorporate aquavit into cocktails.  This week’s cocktail recipe: Aquavit Gimlet 2 oz aquavit 3/4 oz lime 1/2 oz simple   Shake all ingredients over ice until well chilled, strain into a cocktail glass. garnish with a lime wheel.   Links: Åhus Akvavit Aquavit Week Redbird Restaurant   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com

Pegboard Nerds join us in the studio! We discuss the DJ Mag Top 100, Akvavit, and reveal their clandestine history of 90's dance music production.

Pegboard Nerds join us in the studio! We discuss the DJ Mag Top 100, Akvavit, and reveal their clandestine history of 90's dance music production.

Aiheena IKEA ja sen historia. Tytöt ei näemmä osaa ruotsia eivätkä siis mm. tiedä mikä on ruotsiksi kippis... Lasissa Ruotsi-aiheinen drinkki: 4cl Absolut Cherry 4cl seljankukkamehu 4cl Riesling Vissy Otettiin myös shottina Suomen oma Ägräs Akvavit. Podcastin kuva: Tomi Törmänen Tunnusmusiikki: Wilma Meriruusu oispaviinii@gmail.com https://www.instagram.com/oispaviinii https://www.facebook.com/oispaviinii

WTH is Snaps? Is it the same as Akvavit? Do you spell it snapps, schnaps, akvavit, or aquavit? In this episode of Denmark 101 I take a shot at explaining how Danish snaps is made and its cultural significance in preparation for next week's julefrokost video. If you're Danish hopefully you'll find this series interesting, a bit informative, and not too outlandishly offensive. If you're a foreigner coming to Denmark, I hope this helps you build upon observations and insights the rest of us had to find out the hard way. Topics that will be covered include the Danish approach to nudity, how to make Danish friends, how to meet Danes, Danish manners, and even a look at Janteloven. Stay tuned for future updates - this is just the beginning! Explore the stories behind this podcast at http://virtualwayfarer.com. Where you can find me: BLOG - http://www.virtualwayfarer.com FACEBOOK- http://www.facebook.com/virtualwayfarer INSTAGRAM - http://instagram.com/virtualwayfarer TWITTER - http://twitter.com/AlexBerger

Stefan har precis anlänt till Jörgen Hyltes midsommarfirande och slår en signal till Thomas.

Storfrämmande i Vinpratarna! Lotta Lundgren tar oss med på en resa genom brännvinets historia, och bjuder på några klockrena akvavitkombinationer inför midsommar. See acast.com/privacy for privacy and opt-out information.

Pour yourself an Akvavit because The Lettuce Podcast heads to Sweden in this episode! Laura and Charlotte finish up the original Millennium trilogy with The Girl Who Kicked the Hornet's Nest. They chat about the trial of Lisbeth Salander, Erika Berger's work woes, Mikhael Blomkvist's endless supply of lovers and much more. They also play a round of take a Buzzfeed Quiz (Which Strong Female Literary Character are You Based on Your Taste in Dessert? and dust off the Sorting Hat to determine their favorite characters' Hogwarts house.   The Lettuce Podcast is a garden of entertainment from books to television and everything in between! We cover topics like Harry Potter, Glee, James Bond, Game of Thrones, the Marvel Cinematic Universe, and much more. For more information: The Lettuce Podcast Blog, Facebook, Twitter, iTunes, and Stitcher. The Lettuce Podcast is also available for Android devices via Podcast Addict.

Med anledning av 6 juni (Nationaldagen) gräver vi där vi står och grottar ner oss i Akvavit, Gröna hissen och vodkabältet. Mao: Cocktailpodden nr 14 - en hyllning(?) till Sverige! instagram.com/cocktailpodden cocktailpodden@gmail.com

Nyårsanekdoter ackompanjeras av en restmacka för tunna plånböcker. Glöm inte att ge oss betyg på iTunes, gilla vår sida på FB och stötta oss på Patreon.com. God fortsättning/macka! See acast.com/privacy for privacy and opt-out information.

I avsnitt 14 av "Med eller utan is?” är vi på Hornsgatan i Stockholm där Calle Magnusson bjudit hem Jonatan på en historielektion i snaps, matkultur, sill, snapskryddning & kräftskivor. Akvavit & motboken avhandlas & Calle tar även tillfälle i akt och bjuder på en "OP Lemonad". Ett lärorikt & matigt avsnitt. Tack för att ni lyssnar. Med Jonatan Östblom Smedje Av Jonatan Östblom Smedje & David Holm Grafik : Erik Lindahl

KOCK, PROGRAMLEDARE, KOKBOKSFÖRFATTARE.  Hon beskriver känslomässiga berg- och dalbanor, utanförskap på gott och ont, och vägen in i karriären som tv-kock och kokboksförfattare. Hon brinner för att inspirera och bjuder på både inredningstips, nyttiga efterrättsrecept samt mindre smickrande restauranginteriörer. Allt började med en idé om att skippa pekpinnarna och servera mat som en ensamstående småbarnsamamma kan klara av en tisdagskväll. Detta lade sedan grunden till hennes kedja av köksinredningsbutiker och bokförlag.Efter att ha tagit kontakt med pappan blev alla andra utmaningar som småpotatis för Leila Lindholm.Om Leila LindholmKock, programledare, kokboksförfattare, 40 år. Uppvuxen i Solna, bosatt i Mariefred. Drog med sina tv-program igång kakbakningstrenden i Sverige och hennes kokböcker har sålts i över en miljon exemplar och översatts till tio språk. Utsedd till Årets kvinnliga kock vid 24 års ålder. Slog igenom för den breda publiken som tv-kock i Nyhetsmorgon på TV4 där hon senare gjort 14 säsonger med egna program som Leilas mat, Leila bakar och Leilas jul. Har arbetat på välansedda restauranger som Fredsgatan 12, Operakällaren och Ulla Winbladh i Stockholm och på Akvavit i New York. 2009 fick hon Gastronomiska Akademiens silver­medalj för utomordentliga insatser för svensk matkultur. Har anklagats för att orsaka smörbrist i Sverige i samband med sändningarna av hennes tv-program.Producent: Erika Strand-Berglund

A mostly-Scandinavian punk podcast. So get a glass of Akvavit and enjoy! 1.     New Pants - I'm OK 2.     Ramones - You Should Have Never Opened the Door 3.     Livin Sacrifice - Fuck Off 4.     Oslo Ess - Kakerlakkene 5.     Rude Kids - Raggare Is A Bunch Of Motherfuckers 6.     The Noise - Inget Ljus 7.     Allvaret - Tänk på döden 8.     Grisen Skriker - 1000 Punks 9.     Tant Strul - Pappas Tant 10.De Brisne - R.I.N.G.N.E.S. 11.KSMB - Dörrterror 12.Ebba Grön - Staten & Kapitalet 13.Randy - Cheap Thrills 14.Cars Can Be Blue - Merch Song 15.Dott - Car Song 16.Johnny Burnette - Lonesome Train (On A Lonesome Track)

Xiaohua: Hello, and welcome to Round Table’s Word of the Week. 听说土豆成为主粮了，and so today we are going to talk about potatoes.John: Potatoes. And funny enough, actually the English word “potato” comes from the Spanish word “patata” and it’s actually the name still used in Spain and it referred to a type of sweet potato rather than the other way around. So at first, it was a type of sweet potato and then it just became known as the potato.Xiaohua: Potato这个词是从西班牙文的patata来的。那么最开始的时候，potato实际上是指白薯，也就是sweet potato，但是渐渐地呢，才用来指土豆这种食物。John: And interestingly enough, it was actually first domesticated in southern Peru, so it is actually from the New World, if you will. So in Peru and Bolivia between 8000 and 5000 BC, it has since spread around the world.Xiaohua: 土豆种植的历史还挺长久的。在公元8000至5000年前，南美的秘鲁和玻利维亚就有人开始种植土豆了。John: And amazingly enough, potatoes are used in a vast variety of ways, not just eating. Some people may be familiar with vodka. It can be made from potatoes. Akvavit, from Sweden, another part of Scandinavia, that is also made from potatoes. It can be used for food for domestic animals and also potato starch is used in food industry to make thickeners and binders and soups, and in the textile industry as adhesives and even in the manufacturing of paper and boards.Xiaohua: 我们来看看土豆的各种用途吧。土豆可以用来酿酒，尤其是像伏特加，akvavit这样的烈酒；可以当做饲料，这我们都知道了，中国的农民经常用土豆皮来喂猪；另外土豆淀粉也是很常用的一种东西。还有呢就是，土豆竟然可以在纺织业中做粘合剂或者用来加工纸和纸板。John: After the news that the Ministry of Agriculture is making the potato a stable food in China, I imagine most of listeners are going to be interested, in what the hack should we do with this thing. Well interestingly enough, potatoes can be prepared in a variety of ways: skin-on or peeled, whole or cut up, seasonings or without, mashed or whatever. But really, all that you need to pay attention to, more the often than not, is first boiling the potato, getting it to a temperature that the starch granules actually first swell up and then making other types of dishes with it.Xiaohua: 我们下面还是说说最重要的议题，怎么样做土豆吧。做土豆的方法可以有很多种，可以带皮吃不带皮吃，整个吃切开了吃，煮煮就吃或者是放调料吃等等。但是最重要的就是土豆一定要煮熟了再吃。John: Exactly, so of course, I think most people are familiar with mashed potatoes. And mashed potatoes can come with in an amazing variety, because really all you get to do is boil the potatoes, peeled or not peeled, so you can do it with skin-on or skin-off everyone to do it, and then you just mash it up. And there are some different ways making mashed potatoes. My favorite is my mother’s roast garlic mashed potatoes, with roasted garlic and butter and salts and maybe some milk with mashed potatoes. But you can put anything in there. You can put mayonnaise, sour cream, anything to kind of cream it up a little bit, but then you know add bacon, add onions, add garlic. It’s just, the varieties are endless.Xiaohua: Mashed potato是土豆泥。土豆泥的做法可多了去了，可以保留着土豆皮也可以把土豆皮削去，然后煮熟之后压成泥，然后可以加你任何想加的东西，牛奶，酸奶，酸奶油，黄油。John推荐加烤大蒜roasted garlic.John: Yeah, it’s really good. Roasted garlic smashed potatoes are freaking amazing. And then a big favorite in the United States is the baked potato. If you go to a lot of restaurants that serve the steak, one of the side items and choices are going to be a baked potato. In my family, whenever we ate steak, we also ate the baked potato. And it’s just easy to, basically, you just wrap it in tin foil, and bake the heck out of it for 45 minutes to an hour. It takes a while. And then you cut it open and you put some butter or whatever you want really inside of it.Xiaohua: 整个的烤土豆baked potato也是美国人非常喜欢吃的一道土豆菜肴。基本上就是用锡纸包好放在烤箱里烤很长一段时间，然后拿出来之后，或者切开在里面加上盐、黄油以及你任何喜欢吃的东西。John: And then there are I think as everyone knows French-fried potatoes. In the UK and Australia, they call it chips and in the US chips are potato chips, you know like薯片or something like that. And then there is scalloped potato, which is basically just very thinly sliced potatos. Then you can make you know hashbrowns for example, so by grating them and making like土豆丝almost and then frying it up. And then of course, there is an Italian dish called rosti, which is basically you mash up potatoes, you take the mashed potatoes and you make them into a type of dumpling.John: One of my favorite dishes, so I already talked about the roasted garlic mashed potatoes, but another one my favorite dish was one of my mother’s classics, potato所 au gratin, which is a horribly pronounced French word. But gratin, it just means a type of casserole and so with potatoes au gratin, you scallop the potatoes very, vehin and then you cook it in a sauce of cheese and milk. And it’s just amazing.Xiaohua: 这是John最喜欢吃的菜potato au gratin. Au gratin是法语，意思就是焗烤成的一种菜肴，通常表面上是有一点烤焦的样子。Potato au gratin就是把土豆切成薄片放在烤盘或烤碗里，然后上面再浇上自制的调料汁在烤箱里烤制而成。The mere talk of it makes my mouth watery.

The studio is packed as Damon & Brian Miller invite from friends from Oslo, Norway to The Speakeasy to remiss on drunken nights, discuss the brilliance of Akvavit and remind listeners that it’s not about what you have but how you use it! This episode was sponsored by Cain Vineyard & Winery.