Meat

A good aquavit is often a brilliant accompaniment to meat dishes. Some varieties provide a good counterpoint to fatty meat dishes, while others are best suited to lean, marinated or smoked meats.

The strong and vigorous BRØNDUM KUMMENAQUAVIT is great with flavourful casseroles and white sauces with herbs and vegetables, to which it provides a fine contrast.

HARALD JENSEN Akvavit is notable for its many spices. This spicy aquavit is well-suited to classic meat dishes such as beef stew and other casseroles with bay leaves.

AALBORG PORSE Snaps, which is often associated with cheese, also tastes good with spicy meat dishes, for example lamb with rosemary.

AALBORG KRONE Akvavit’s strongly spiced flavour makes it a good choice with the solid dishes and strong sauces of the traditional Danish cuisine, for example a lamb fricassee with fresh vegetables.

AALBORG NORDGULD Aquavit is especially suited to salted, smoked or marinated meats such as pastrami and carpaccio, with parmesan cheese and truffle oil.