Reyka Vodka: It doesn't do extravagance. It doesn't need to.
- Mar 15, 2015
- 5 min read
We've dipped our toes into the icebox glaciers of the Nordics this week and hauled out of the imbibing bag a great vodka straight from the bountiful lava rocks of Iceland; Reyka Vodka. After hours of walking in Icelandic temperatures that left us looking like we’ve just stepped out of the Head & Shoulders testing centre or been dug up by Tony Robinson on an arctic Time Team special, we finally found shelter (much to our extremities delight!) in one of Reykjavik’s insane bars, and that’s when we stumbled across Reyka, (stumbled being the operative word). And if there was any vodka that will make you down tools and eagerly board the vodka train, then this one is it and it definitely won us over. So grab your wetsuits, we’re diving head first into the arctic waters.
Let’s start at the beginning. It’s a fairly new vodka. Production started in 2005 and is Iceland’s first brand of vodka to be bottled and distilled on the island, and they’ve done a bloody good job too. Distilled using wheat and barley a few miles from Reykjavik in the crisp, fresh airs of the costal village of Borgarnes, this vodka is greener than Al bloody Gore! And good on them too. They’ve got some serious natural aces up their exquisitely designed Icelandic sleeves, and they are taking full advantage. Not only is the entire operation run by geothermic technology but they also only use arctic spring water that is naturally filtered through a 4000-year-old lava rock field. It’s distilled only once using a Carter-Head still, one of only six made in the world, and as Reyka declare themselves “the high level of copper gives us an unparalleled purity of spirit with only one distillation.” Check out those credentials! And it is this purity that allows the flavours to gleefully shine through.
So what’s it like on the old beak then? Well, initially there is nothing extravagant about the aroma, but then we suppose Reyka doesn’t do extravagance. It doesn’t need to. It’s straightforward and simple, that’s what’s so great about it. It doesn’t need to go round the houses! The aroma is clean and crisp, which emulates the amazing resources to hand and you don’t get bowled over by any unnecessary strong alcohol vapours, it’s beautifully unblemished. On the back foot it has a nice hint of sweetness too.
But to experience the full green clarity this vodka has to offer, you need to get sipping straight away. It’s ridiculously silky smooth on the throat with no burn at all. It goes down quicker than a nightwalker on double time! It’s extremely light too. None of that unwanted kick back you sometimes get from other vodkas. It also has a wonderful refreshing tone, like someone’s just smacked you round the face with a giant iceberg or dunked your head through an Inuit’s fishing hole. There is a great developing quality too. You start with smooth, refreshing crispness, but then notes of pepper and spice drive their way on to your tongue giving a pop of warmth, finished off nicely with a dab of sweetness. It does have a slight mineral edge to it, probably due to the lava rock filtration, but that doesn’t deter from the great overall taste.
What we like so much about this vodka is its prestigious clarity. It’s perfectly Icelandic, perfectly clean. Take a minute whilst drinking and close your eyes, you’ll soon be transported to the mountainous, frosty peaks of Iceland as if you were experiencing vivid flashbacks. (Keep your window open for full effect!) But it’s the journey this vodka takes and it’s crystal clear conscious that makes it so amazing. In a world where repugnant mass consumption is rife, it’s refreshing to have a bottle that cares about so much more than just churning out spirit for money. It definitely get’s a tip of the hat from us.
Travel Tip: If you happen to be in Reykjavik any time soon, make sure you check out Dillon’s Whiskey Bar. They have loads of whiskies on offer from all over the world, including an Icelandic one, Floki. But beware, not only is the flavour of Floki in kin to that of a overly worn, burnt out shoe, a shot will set you back about £20. Something we learnt after handing our debit card over! Lebowski’s is also worth popping your head in, especially with a door sign that states ‘If you are racist, sexist, homophobic or just an arse, don’t come in.’ Our type of bar.
David Coveney, Head Bartender at Reunion Bar London, serves us up some Reyka Cocktails...
Reyka's Icelandic purity is what makes this vodka a very interesting product to use in cocktails. It's clean and crisp character lends itself to the more simple and spirit led side.
Reyka Martini
Namely, of course, the Martini. Most drink them dry, and many with no vermouth at all but with Reyka I like to stir it well with a premium bianco style vermouth like Gancia or the wonderful british-born Blackdown. The more accessible Martini Bianco will work well in any case. Stir this down like a classic Martini and garnish with a simple twist of lemon. But make sure there is no pith, this Martini is all about freshness.
Ingredients
50ml Reyka Vodka
12.5ml Bianco Vermouth
Mehod: Stir well together to taste and garnish with a slender lemon twist.
Icelandic Purity
The other way I would use the purity of this spirit to its best advantage is to make something a little more off the wall to some, a Sazerac style of drink that I like to call Icelantic Purity. I do add some gin here though, but it's in keeping with the Iclandic theme. A touch of gin and Reyka vodka stared well with a crushed sugar cube, lemon biters, Spanish bitters (from Dr Elmegirab) and a small dash of Martin Millers Westbourne. Served over ice in a glass washed with Green Chartreuse. Sounds delicious doesn't it? Yeah I know.
Ingredients
35ml Reyka Vodka
10ml Martin Millers Westbourne
3 dashes Lemon Bitters
4 dashes Spanish Bitters
1 White Suger Cube
Method: Add the sugar cube, bitters and gin to a mixing glass and crush the sugar cube. Add ice and Reyka vodka and stir to taste. Then, wash a glass with green chartreuse, add ice and strain cocktail over it. Serve ungarnished.
The other alternative is to throw some ice in a glass and glug a load of this over it. That's what I normally like to do.
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