Some drinks are concocted after long meditations and elaborate experiments. Berries are handpicked with extreme care; the essence is extracted without drawing the bitter components, distilled through a cumbersome process, and stashed away in casks deep down the earth for a painfully long period for maturation. After centuries of trial and error the final drink is perfected. But a rare few are stumbled upon. Like the Norwegian Linie Aquavit. When in 1805, Heinrich Meincke and his sister Catherina Lysholm, loaded … Continue reading
