Brennivín

Brennivín is considered to be Iceland's signature distilled beverage. It is distilled from fermented grain mash and then combined with Iceland's very soft, high-pH water, and flavored only with caraway. A clear, savory, herbal spirit, the taste is often described as having notes of fresh rye bread. It is considered to be a type of aquavit and is bottled at 40% ABV (80 proof). The steeping of herbs in alcohol to create schnapps is a long-held folk tradition in Nordic countries, and Brennivín is still the traditional drink for the mid-winter feast of Þorrablót.

The history of Brennivín is tied to the history of Iceland. In contrast to the colorful French and Italian spirit labels at the time, the government of Iceland demanded a stark black-and-white label for the newly legal spirit. The intention was to be visually unappealing and limit demand. For decades, Brennivín was the drink of choice for Icelanders and became a pop-culture treasure brought home by travelers. In 2014, it was finally legally imported to America. And by then, Brennivín had practically become a symbol of Iceland itself.

Often referred to as Iceland’s version of gin, Brennivín actually means “burning wine”. Brennivín is typically served cold as a shot, with a beer, or as a base for cocktails. It often takes the place of gin in classic cocktails, or of a lighter rum in tropical drinks. It is also the traditional accompaniment to the uniquely Icelandic hákarl, a type of fermented shark meat.

Origin: Iceland