Good for digestion and often accompanying beer with heavy meals, the Akevitt or Akvavit, is a typical Norwegian strong spirit, like vodka, is distilled from either grain or potatoes.
From Wikipedia, the free encyclopedia: Akvavit or aquavit (English pronunciation: /ˈɑːkwəviːt/, /ˈɑːkvəviːt/; also akevitt in Norwegian) is a flavoured spirit that is produced in Scandinavia and typically contains 40% alcohol by volume. Its name comes from aqua vitae, the Latin for “water of life”.
According to http://haandbryggeriet.net/Akevitt.html Akevitt is said to be Norway’s best kept secret. Akevitt was probably first made around 1500 and the Linie Akevitt first appeared 200 years ago.This spirit is aged in ex sherry barrels and undergo during aging a long sea voyage. It’s supposed to cross the line (equator) twice on this voyage. It is customary for the ships to sail to Australia and back.
Originally from Galicia, northwestern Spain, is a drink typically taken after heavy meals.
(Wikipedia) Orujo (ourujo, pronounced ‘owe-rU-kho’, in Galician, and oruxu, pronounced ‘orUshu’ in Asturian) is a liquor obtained from the distillation of the pomace (solid remains left after pressing) of the grape. It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes from the expression “aguardiente de orujo” (pomace eau-de-vie).
(Wikipedia)…is an alcoholic beverage, a fragrant grape-based pomace brandy of between 35% and 60% alcohol by volume (70 to 120 US proof) of Italian origin, similar to Spanish orujo liquor, Serbian, Croatian, Bosnian and Montenegrin lozovača or komovica or Chacha, Republic of Georgia and Portuguese bagaço, or French marc. Literally “grape stalk”, most grappa is made by distilling pomace and grape residue (mainly the skins, but also stems and seeds) left over from winemaking after pressing. It was originally made to prevent waste by using leftovers at the end of the wine season. A similar drink, known as acquavite d’uva, is made by distilling whole must.