Scandinavia refers primarily to Sweden, Norway, and Denmark, three Northern European nations linked by geography, language, and culture, including drinking culture. Scandinavia is part of, and sometimes used as shorthand for, the broader Nordic region that also includes Finland, Iceland, the Faroe Islands, and various territories.
The etymology for distilled spirits in Scandinavian languages has its roots in “burnt wine” (e.g., brændevin in Danish), reflecting early use of wine as a base for distillation. Production shifted to grain and potatoes, often flavored with botanicals such as caraway to improve the taste. Distilled spirits had a substantial presence in Scandinavia by the 1500s, when they were allegedly consumed for their medicinal qualities, if often to excess. By the 1600s home distillation was widespread throughout the region. This period has been dubbed “the Great Nordic Intoxication” by historians and resulted in regulatory measures such as taxes and bans on home distillation to reduce consumption. See
Along with Sweden’s Absolut vodka, aquavit is the spirit most closely identified with Scandinavia, but the region also specializes in bitter and bittersweet herbal digestives (such as the intensely, even excruciatingly bitter wormwood-flavored bäska droppar), and spirits with unique flavorings such as salmiak, birch, and cloudberry. Spirits in Scandinavia are often consumed neat, particularly on holidays and as a companion to food. Cocktail culture and interest in other spirits is rising in Scandinavia, however, and the area is home to highly regarded cocktail bars and producers of spirits such as gin and whisky.
See also Absolut; aquavit; and brandy.
Brandt, Tova, ed. Skål! Scandinavian Spirits. Elk Horn, IA: Museum of Danish America, 2015.
Snowdon, Christopher. The Art of Suppression. Ripon, UK: Little Dice, 2011.
By: Jacob Grier