Kümmel (caraway) Spirit
What is it?
Kümmel is a herbal spirit, flavoured with caraway seeds, cumin, fennel and other herbs. The name is derived from the key herbs used. There has always been confusion around caraway and cumin. Both are herbaceous annual plants whose seeds bare a close resemblance. In more than one country the names are very similar. In German caraway seed is called Kümmel whilst cumin is Kreuzkümmel. In Scandinavia, caraway is called kummin, while cumin is called spiskummin. In Romania, chimen is caraway and chimion is cumin.
History
It is a spirit that originated in Europe around the 16th century using caraway and cumin seed as a flavour to disguise the flavour of the alcohol base. Over time the product improved and became known to cure indigestion. Various countries developed their own unique styles of making Kümmel. The making of the original Kümmel has been argued about over the centuries.
The Dutch Bols distillery established in the Netherlands claim to having first produced a cumin distillate in 1575 and then went on to make a Kümmel Liqueur, which is sweetened.
Peter the Great from Russia lived in Amsterdam under an assumed name to learn how to build ships. He first tasted Kümmel in 1696 and loved it so much he went to the Bols distillery to see how it was made. Upon his return to Russia he introduced it to the royal court, where naturally it was an overnight sensation!
From Germany Kümmel made its way into the Scandinavian countries. Here snaps or aquavit were made using caraway and dill seeds. Aquavits and snaps are not sweetened.
Interestingly, in Sweden for a spirit to be called an aquavit, it must have caraway or dill seeds - otherwise it must be called snaps. Sweden is known for its very smooth aquavits and snaps.
Norway has become known for its aged aquavits. The most famous of these is the Linie Aquavit which is matured in sherry casks that are packed on a ship from Oslo to Sydney and back. They say the heat, humidity and movement develop the aquavit flavours
In Britain Kümmel has become popular amongst the golfing fraternity where it is known as “putting mixture” as meant to steady the nerves.