What is Brennivín and How Is It Made?

What is Brennivín?

Brennivín is considered a type of aquavit, a traditional flavored spirit primarily produced in the Nordic countries. The name aquavit is derived from the Latin "aqua vitae," meaning "water of life," which is quite apt, as you'll certainly be the life of the party after partaking in these waters!

The primary ingredient in brennivín is fermented potato or grain mash, which then undergoes a distillation process to increase its alcohol content. This is quite similar to the distillation process of vodka, but the main difference is that while vodka is an unflavored spirit, the signature taste of brennivín comes from the caraway seeds used, which give it its signature cumin flavor.

• Check out our Guide to Icelandic Flowers and Herbs

Another crucial part of brennivín's flavor comes from the remarkably pure Icelandic water used in the distillation process. Brennivín is traditionally consumed straight and chilled as a schnapps, particularly in celebration of Icelandic festivals alongside some of Iceland's notorious traditional dishes (more on those later!)

History of Brennivín

Image from Wikimedia, Creative Commons, from Swedish National Heritage Board.

The name brennivín translates to "burning wine," coming from the Icelandic words "brenna" (burning)  and "vín" (wine or spirit). The word was used throughout the centuries for various spirits and liquors brought to Iceland by foreign merchants, mainly from Denmark. While an iconic part of Iceland's heritage, the drink we call brennivín today only has a history reaching back a century.

• Learn more: A Complete History of Iceland

Iceland went through a prohibition era that started in 1915, during which the sale and consumption of alcohol were banned. This ban initially included all alcoholic beverages, but over the years, the restrictions were gradually relaxed. By 1935, the prohibition on spirits was lifted, although beer with an alcohol content higher than 2.25% remained banned. The lifting of the prohibition on spirits paved the way for the legal production and sale of Brennivín.

Brennivín was introduced to the Icelandic market in the 1930s after the prohibition on spirits was lifted. It was branded with a black label, an attempt by the authorities to dissuade people from purchasing it by making it look unappealing. Ironically, this branding had the opposite effect, and Brennivín quickly became a popular spirit among Icelanders.

Brennivín remained the most popular drink in Iceland until the 1980s. The sale of beer with alcohol content was allowed on March 1st, 1989, which has since been known as "Beer Day" in Iceland. Today, beer is the most popular alcoholic drink in Iceland.

How and When to Drink Brennivín

Brennivín, like many traditional spirits, can be enjoyed in a variety of ways depending on personal preference and the occasion. The most traditional way to drink brennivín is straight up as a cold shot, but some people prefer to sip it or mix it with other drinks. Brennivín and coke at room temperature used to be a popular drink back in the day, but the taste is not for everyone, so partake at your own risk!

While taking a shot of brennivín downtown is still relatively common, and some people like to keep a bottle around the house, it is rarely the drink of choice for Icelandic people anymore. It has rather become something to have on special occasions and festivities, especially those with ties to the national heritage.

Brennivín is often packed by Icelandic people going camping or traveling into the countryside. There are few things better to have to pass around when singing by a campfire than a flask of brennivín! Iceland's largest festival, Thjodhatid, is held in the Westman Isles, where chances are you'll find people with plenty of brennivín on hand who might even be willing to share!

• Read more: The Top 20 Festivals in Iceland

One of Iceland's most infamous customs is the midwinter festival, Thorrablot, where people come together for feasting and drinking. The traditional Icelandic foods that are served there are, well, exotic, to put it mildly! They include cured meats, fermented shark, soured ram testicles, and liver sausage. Yum!

• See also: Þorrablót

These so-called delicacies reach back to a time in Icelandic history when food had to be preserved in innovative ways to keep it from spoiling, which resulted in rather unique flavors. Today most Icelandic people will only partake in these foods during Thorrablot and wash the taste down with brennivín. Calling brennivín a palate cleanser would be a stretch, though, as the lingering aftertaste is quite strong!

Overall, you should consume brennivín in whichever way suits you best, whether it's as a shot, a sip, or not at all. Our word of advice is that if you're new to brennivín, you should serve it as cold as possible to begin with, as it's the easiest way to get acquainted with the rich flavors.

Types of Brennivín

Today, there are many types of brennivín available, crafted from distilleries of varying sizes. Here are a few you should keep your eyes open for.

Brennivín (The Original)

The iconic brennivín bottle has only undergone minor cosmetic changes since it was first introduced in 1935. Easily recognizable from the black label, this is what most Icelandic people think of when they think of brennivín.  

Helvíti Brennivín

Helvíti is the Icelandic word for "hell," and the people in Europe believed that the entrance to hell was located in the crater of the Icelandic volcano Hekla. With fittingly infernal packaging, Helvíti brennivín from Foss Distillery is perfect for anyone with a little bit of a devil in them.

• Learn about Volcanic Eruptions in Iceland: A History of Fire

64° Reykjavík Distillery Brennivín

64° Reykjavík Distillery is a family-run micro-distillery in Iceland, the first of its kind. They take pride in their brennivín being far from the harshness of the black death stigma but packing a carefully crafted flavor of Iceland's botanicals to represent the country's true flavor.

Bróðinn Brennivín

Bróðinn is a small-batch brennivín distilled by Hafnafjordur-based distillery Marberg with imagery and taste harking back to Norse mythology. Their website tells of a seemingly forgotten Norse deity by the name of Bróðinn gifted with the knowledge of every plant that grew in the nine realms, so we should probably trust him to know his stuff.

• See also: A Complete Guide to Folklore in Iceland

Víti Brennivín

Eimverk is another family-operated distillery that has garnered a lot of international recognition for creating Flóki, the first Icelandic whiskey, as well as other finely crafted spirits. Their Víti brennivín is triple distilled with 100% Icelandic ingredients, packing a ton of flavor.

Spirits of Iceland Brennivín

Spirits of Iceland is yet another family-run micro-distillery offering authentic Icelandic flavors with a modern presentation. The distillery has roots in heavy metal which should directly translate to feeling pretty rock and roll after taking a sip of this all Icelandic brennivín.

That should cover everything you need to know about brennivín and how it's made. Do you have any questions? What's your experience with brennivín? Let us know in the comments!