Alcolog

There are a few different spirits that claim to be the "Water of Life". The most popular form is whisky, whose name is derived from the gaelic "uisge beatha" which literally means the water of life. French brandies have "eau de vie" that are more pure brandy infusions of fruits. In Scandanavia, they have avkvavit: a starch distilate flavored with seed spices.

This regional pre-dates the current trend of flavored vodkas by about 500 years. What started as a folk remedy for ailments in the 1500s has become a shibboleth spirit for those from Scandanavia or those who have enjoyed their visits to that region. Its taste, more like a sausage than a drink, is dominated by the seed spices of caraway, dill, coriander, fennel, or anise. These flavors are steeped in a low spirit, distilled a second time and then aged for a period of time.

These steps make akvavit more unique than any mass-market option. It's not like gin because the spices are steeped in the spirit during distillation rather than hanging within the vapor while distillation occurs. It's also not like a flavored vodka because the spices are steeped between the first and second distillation rather than the more common flavoring that occurs with vodka after the spirit has its final run through the still. Once it's off the still, the spirit is aged for a period of time in casks. This makes it a lot like tequila, only its mother carbohydrate is a grain rather than tequila's fructose-based agave.

Are you thinking of buying a bottle to try it? If you're fortunate enough to have access to Akvavit, take heed in the comment that its spices are used to make sausage. The cheaper options will taste like it. My introduction to avkavit came from three offerings from V&S of Sweden. The youngest tasted like breakfast sausage. The middle-aged bottle reminded me of Wrigley's Gum; not any specific flavor but rather the taste one detects in all of their gums to tell you it's a Wrigley's product. The eldest avkavit tasted like a respectable rendition of Captain Morgan's spiced rum. No disrespect to avkavit in any of these comparisons but just a realization that the spices are the dominant flavor when drinking these spirits.

Would the average drinker appreciate a sip of akvavit? Not very likely. The spirit does not lend itself to mixing; though I could imagine it being used as a base for a "Sausagetini". Gin and vodka drinkers are unlikely to appreciate the spices involved: they just aren't something people drink. No, I expect that akvavit will remain a drink for people who experience it in the element of Scandanavia. A rare treat for someone who shops at Ikea for the asthetic rather than the price... someone who appreciataes salmiac-flavored licorice.... someone who doesn't think "lutefisk" isn't the butt of a joke. In other words: a native.

¡Feliz Dieciséis de Septiembre! ¡Viva Mexico!

This post has something of a dual purpose. First, it's a gentle reminder to everyone who celebrated Cinco de Mayo with frozen margaritas that today, not May 5th, is Mexico's Independence Day. Don't feel bad, a lot of Americans get confused by that. The second part is to point out that frozen margarita really isn't a very Mexican way to celebrate one of their holidays. There are many better ways to show respect to our southern neighbors as they celebrate the beginning of their decade-long fight to cut colonial ties with Spain.

Mezcal
Remember: Tequila is one kind of mezcal distilled in Jalisco and smaller nearby regions. There are other mezcals available and they don't all suck, but a good rule of thumb is that if it has an insect in it you probably want to take a pass. Sotol, the lesser known regional mezcal, is from the northern state of Chihuahua and if you're lucky you can find it up here. The big daddy of the mezcal world is Del Maguey and they import a variety of mezcals, most under their Mezcal del Maguey label. If you're getting a mezcal with the importer listed as being from Taos, New Mexico - it's probably from them.

Pulque
This is also one of those hard-to-find items in America for reason similar to why it's hard to find good lemonade you didn't make yourself. Pulque is fermented agave juice and it doesn't travel well. Contrary to (less common) popular belief, mezcal is not made from pulque. It may have been how conquistadors got the idea to make mezcal when they swept through the area, but that distinction is lost to time. Nowadays mezcal (including Tequila) is made from roasting the hearts of the agave plant while pulque is made from the juice of the plant. Small but important distinction.
Oh, and you have to appreciate any alcohol that has its own god. Tepoztecatl, the Aztec god of pulque as well as drunkenness and fertility... a combination still alive in fraternities across the nation.

Paloma
Okay, so if all you can get today is Tequila, there is still hope for respecting the holiday. Have the Tequila drink that you would get if you were in Mexico: The Paloma. Spanish for dove, this is a 3:1 mix of grapefruit soda and Tequila. If you want to make this at home and have access to a supermercado, get Jarritos Toronja. Squirt is the common substitute. Either way you should fill a highball with ice then add 2 ounces of Tequila, a splash of lime juice, and top off with the soda. I just hope that if you're at decent Tequila bar that they'll know how to make it.

Oh, and the little bit of trivia to spread around while you celebrate Mexican Independence Day? Cinco de Mayo is a Pueblan holiday to commemorate the (barely a) victory over the French in 1862. That's over fifty years after Mexico declared its independence in 1810 when Miguel Hidalgo incited his congregation to revolt against Spain.

So, tonight, show your respect and earn some Mexican street cred by getting an actual Mexican drink and declaring "¡Viva Mexico!" as you enjoy what Mexico has to offer.