Question: In Norway, Pinnekjøtt, Stick Meat, is a main course dinner dish of lamb or mutton, this dish is largely associated with the celebration of Christmas, served with puréed swede and potatoes, beer and Akvavit, is a flavoured spirit, that has been produced since the 15th century, principally produced in which country?

full_context: Document 1: Bhutanese cuisine: Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. "Zow shungo" is a rice dish mixed with leftover vegetables. "Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice. Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces. "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
Document 2: Borovička: Borovička (] ) (also known as Juniper brandy) is a Slovak alcoholic beverage flavored with juniper berries. It is characterized by a white or golden colour and a taste similar to that of dry gin. It is popular especially in Slovakia, Poland, and the Czech Republic. Today's commercially produced borovička contains about 40% alcohol by volume. As a benchmark, the minimum alcohol amount required by law in Slovakia is 37.5%.
Document 3: Van Gogh Vodka: Van Gogh Vodka produces vodka and gin. Introduced in January 2000, Van Gogh Vodka is handcrafted at the Royal Dirkzwager Distillery in Schiedam, the Netherlands, and offers many flavors.
Document 4: Arrack: Arrack, also spelt arak, is a distilled alcoholic drink typically produced in South Asia and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer. Arrack is not to be confused with "arak", an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North African countries.
Document 5: House Spirits Distillery: House Spirits Distillery is an American craft distiller based in Portland, Oregon. It was founded in Corvallis in 2004 and moved to Portland in 2005. Its production facility and tasting room is located on Portland's Distillery Row in the Central Eastside Industrial District. The distillery's flagship brand is Aviation American Gin, which comprises 80% of its production. Other products include Krogstad Festlig aquavit, Westward Oregon Straight Malt Whiskey, made from malted barley grown in the Pacific Northwest, and Volstead Vodka. Small-batch artisanal liqueurs from House Spirits have included Japanese-style shōchū, and coffee liqueur.
Document 6: Karelian hot pot: The Karelian hot pot (British) or Karelian stew (US) ("karjalanpaisti" in Finnish) is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but lamb can also be used. Along with the Karelian pasties ("karjalanpiirakat"), it is the most widely recognised Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti. In similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of Agricultural Producers and Forest Owners MTK and the Finnish Ministry of Agriculture and Forestry in autumn 2016, Karelian hot pot took second place, losing to rye bread.
Document 7: Cuisine of Kentucky: In northwestern parts of Kentucky burgoo is a favorite, while in southwestern parts of the state regular chili con carne is typical staple. In northern Kentucky plus a smaller amount in Louisville and Lexington Cincinnati chili is a popular fast food. That region and the Louisville area also are both home to a pronounced German-American population, translating into northern-like preferences for beer and European sausages. However, the remainder of the state's cuisine tends to be thoroughly Southern, preferring breakfast meats like country ham, ground pork sausage and as their beverage of choice, the state's renowned bourbon whiskey. Some common desserts would be chess pie, pecan pie, blackberry cobbler and bread pudding.
Document 8: Pinnekjøtt: In Norway, Pinnekjøtt (] ), lit: Stick Meat, is a main course dinner dish of lamb or mutton. Pinnekjøtt is a festive dish typical to Western- and Northern Norway, and is rapidly gaining popularity in other regions as well. This dish is largely associated with the celebration of Christmas, served with puréed swede and potatoes, beer and akevitt. 37% of Norwegians say they eat pinnekjøtt for their family Christmas dinner.
Document 9: Estonian cuisine: Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. Scandinavian, German, Russian Latvian, Lithuanian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
Document 10: Lutefisk: Lutefisk (Norwegian) or lutfisk (Swedish) (pronounced ] in Northern and Central Norway, ] in Southern Norway, ] in Sweden and in Finland (Finnish: "lipeäkala" )) is a traditional dish of some Nordic countries. It is traditionally part of the Swedish julbord and Norwegian julebord.
Document 11: Joulupöytä: Joulupöytä (translated "Yule table") is the traditional assortment of foods served at Christmas in Finland, similar to the Swedish julbord. It contains many different dishes, most of them typical for the season. The main dish is usually a large Christmas ham, which is eaten with mustard or bread along with the other dishes. Fish is also served (often lutefisk and gravlax), and the ham is served with "laatikko"s, casseroles made with swede, potato and carrot, occasionally liver. The traditional Christmas beverage is either alcoholic or non-alcoholic mulled wine ("glögi" in Finnish).
Document 12: Irish stew: Irish stew (Irish: "stobhach" / "Stobhach Gaelach ") is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.
Document 13: Brinjevec: Brinjevec (or "Brinovec") is a strong alcoholic drink, produced in the Karst and Brkini regions in Slovenia. It is re-distilled from ground and fermented juniper berries only and it differs from similar drinks that have different alcohol bases with added juniper flavor (compound Gin, Slovak Borovička, Dutch Jenever, Serbian Klekovača, etc.). It has a clear transparent color and it is meant for folk medicinal use and not for regular drinking. It contains between 40% and 50% alcohol and has a very distinctive tart taste
Document 14: Aviation American Gin: Aviation American Gin is a distilled spirit first produced in Portland, Oregon by founders Christian Krogstad and Ryan Magarian in 2006. It is classified as an "American dry gin," meaning the flavor profile is less juniper-forward. It is produced by House Spirits Distillery. The recipe proportions are not made public, but the seven botanicals used during distillation for flavoring are: juniper, lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed. Aviation American Gin is twice pot distilled and bottled at 84 proof (42% alcohol). It is currently distributed nationwide in the United States and in 15 different countries, including; Canada, Spain, U.K., Ireland, France, Russia, Italy, Germany, Holland and Australia. It was originally bottled in a wine bottle with a blue label. The new bottle looks like a flask, and is also reminiscent of the Art Deco period, with a black label and a silver cap.
Document 15: Akvavit: Akvavit or aquavit ( ; ; also akevitt in Norwegian) is a flavoured spirit that is principally produced in Scandinavia, where it has been produced since the 15th century.
ground_truth: Scandinavia