Whisky culture in Iceland is relatively young compared to traditional whisky-producing regions like Scotland or Ireland. The first Icelandic whisky distillery, Eimverk Distillery, was established in 2009. Despite its recent inception, the distillery has quickly gained recognition for its innovative approach and commitment to using local ingredients. The harsh climate and volcanic soil of Iceland provide a unique terroir that influences the character of the whisky produced here.
Icelandic whisky is distinguished by its use of 100% Icelandic barley, which is grown in the challenging conditions of the island. This local barley imparts a distinct flavor profile that sets it apart from other whiskies. Eimverk Distillery, for example, produces Flóki, a single malt whisky that is known for its unique taste, often described as earthy and slightly smoky. Additionally, the use of Icelandic water, which is some of the purest in the world, further enhances the quality of the whisky. An interesting fact is that some Icelandic whiskies are aged in barrels previously used for aging local spirits like Brennivín, adding another layer of complexity to their flavor.