If there's one Islay malt that I'd not be as reluctant to put in a cocktail, it's that Laphroaig, but somehow the thought still feels wrong.
Fun fact: As a kid, I crossed the inner-German border in Berlin frequently before the Wall came down. At the Friedrichstraße subway station, they used to use a floor cleaner with a very dictinct phenolic smell to it. So whenever I have an Islay whisky, I cannot help but remember these days before 1989.
Isn't Brennevin just a strong clear unspiced alcohol?
Akevitt (Aauavita) is caraway spiced (+more depending on brand) and barrel aged in sherry casks. "Linje" specifically is aged on Wilh.Wilhelmsen ships going to the southern hemisphere, crossing the equator twice. (Hence the name "line") You can see the name of the boat on the backside of the label. The rolling of the waves and the heat from the sun somehow helps with the maturing stored alcohol.
Not sure about what to substitute aquavit with tbh.
Edit: Funny name, combining alcohol from Norway and Scotland.
My bad. You can get Aquavit clear as well. Often dill spices and not aged in barrels. Good for seafood, and a mostly swedish brands.
I think the best one is Gilde Non Plus Ultra. (Gilde is the brand for Norwegian farmer co-op for cow, pig and sheep meat, but don't know if they have anything to do with it. The word is old Norwegian for a feast)
Made from potatoes and it's a blend using the soleras system so it contains several different maturing levels.