Norwegian aquavit is stored in used sherry casks, but no casks are identical. Newer casks provide more taste and colour to
the aquavit than older ones do. To select the appropriate casks is thus vital to the integrity of the production chain for
The aquavit stored in casks has a 60 per cent by volume of alcohol. From experience, this is the optimum strength for storing
spirit. When the barrel storage period is finished and the aquavit is prepared for bottling, the contents of each cask must
be blended and water added. This process is called blending and equalisation. The process takes place in large stainless
steel tanks, and the aquavit is cold stabilised always prior to bottling. This is necessary to prevent any precipitation
and dullness, and must be done to all spirits stored in oak barrels.
The distiller is responsible for the various aquavits being produced in accordance with the recipe for the particular brand.
In this process he not only must know what spices are included in what amounts, but also must select the correct casks and
compose the production batches so that the taste of the aquavit is correct.