Ah distilled spirits.....distillation by any other name is still distillation.
Spirits come out of the still at high proof (measured as alcohol by volume (abv) in the US and GL (grams per liter) everywhere else. Most spirits are then "proofed back" by an addition of distilled water and, depending on what is trying to be achieved, sometimes flavorings and colors. Alcohol is generally transported from distillery to bottling plant at full strength and cut just before bottling. It is cheaper than transporting water added because the volume is sometimes only 1/2 again as much. I built a brewery in Tecate, MX a few years ago and the guy who owned it also had a distillery in Tequila. He would transport his bulk Tequila (bottled in Southern US as Torado, the one with the sombrero on top), and pass customs full strength and bottle in L.A. and LA. While the Torado as you buy it in the store was awful, the full strenth stuff was really interesting, not to mention powerful. We had a water cooler full of the stuff (one of those big glass bottle ones), which really impressed the heck out of visitors but could make for long afternoons if you got thirsty
. The guy (Federico Cabo) also imports a bottled premium tequila called Tenoche. I highly reccomend it.
As far a Aquavit goes, almost every region of the world has some clear distilled spirit, as all spirits appear out of the still. Aquavit, Pocheen, Moonshine, Guaro, Grappa, raw brandy, etc. are all made the same way mostly. Distillation of a fermented sugary liquid coming from a fruit or a vegetable. Generally, the native stuff is a single pass distillation and the stuff that ends up getting aged is distilled a couple or three times (Bourbon is an exception to this due to use of stills with thumper boxes (secondary units heated by alcohol steam from first unit)). I could go on for weeks, but I have gotten abit off of the subject
. But it is a very interesting process and I like to talk about it. So sue me.