Cremant Cask Aged Aquavit Recipe

Combine Ingredients

In a large glass jar or mixing bowl, combine the potato vodka, caraway seeds, dill weed, fennel seeds, coriander seeds, lemon zest, sugar, and water. Stir well to ensure the sugar dissolves completely.

Infusion Process

Seal the jar tightly and allow the mixture to infuse at room temperature for 24 to 48 hours. Shake the jar gently every few hours to help with the infusion process.

Strain the Mixture

After the infusion period, strain the mixture through a fine mesh strainer or cheesecloth into a clean bottle to remove the solid ingredients. The resulting liquid is your aquavit base.

Prepare the Oak Cask

If using a new French oak cask, ensure it is properly sanitized and prepared according to the manufacturer's instructions. If using a previously used cask, rinse it with water to remove any residual flavors.

Fill the Cask

Pour the strained aquavit base into the prepared oak cask. Make sure not to overfill the cask to allow for expansion and interaction with the wood.

Add Cremant Wine

Pour the Cremant wine into the cask with the aquavit base. This will enhance the flavors and add complexity to the final product.

Seal and Age

Seal the cask tightly and store it in a cool, dark place. Allow the aquavit to age for at least 3 months, but preferably up to 6 months for optimal flavor development.

Bottling

Once aged to your liking, carefully siphon the aquavit from the cask into clean bottles. Seal the bottles and label them for future enjoyment.