2. Himbrimi Gin
Offered in two expressions, Himbrimi Gin is yet one more image of the synergy between nature and the whole lot native Icelanders do. In 2013, founder Óskar Ericsson was impressed by the fragrant herbs and wild botanicals lining the banks the place he fished to create a gin as “the right fishing companion.” The amber-hued Previous Tom Gin is impressed by early 18th century gin recipes, utilizing angelica flowers and honey to offer a delicate sweetness “like nothing you’ve ever tasted earlier than,” says the model. Himbrimi Winterbird Version shares the identical loon brand—the Icelandic identify for the aquatic fowl is ‘heaven howler,’ which interprets to Himbrimi—however is extra bitter with juniper berries and Arctic thyme as a base (all hand-picked by Ericsson). Although I first tried Himbrimi in a gin and tonic, Ericsson produced the gin “to be loved straight from the bottle,” making it an ideal fishing companion certainly.
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3. Angelica Gin
This Juniper-forward gin, punctuated by bittersweet notes from spices, botanicals, and fruits—together with rhubarb, Angelica seeds, blueberries, caraway, and crowberries—is produced by 64°Reykjavik Distillery, a family-run, impartial micro-distillery. With a model ethos of “foraging for taste,” 64°Reykjavik depends on farmers and foragers who know the lay of the lands in an effort to make the most of the abbreviated Arctic summers and sustainably collect the berries and botanicals accountable for their signature gin.
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4. Wild Pink Gin
Within the U.S., when our drinks are fluorescent, it’s normally an indication of synthetic flavoring and high-sugar content material. That’s not the case with Wild Pink Gin. Produced with pure water from Icelandic mountains, and naturally infused with strawberries that impart its distinguishable rosy hue, Reykjavik Spirits devoted this expression as an ode to the locals, or as they write, “sort individuals dwelling in a harsh surroundings.” Pour this up in a coup for a naturally colourful martini.