Make Icelandic Brennivín at home! - ICELAND FOOD CENTRE #07

In this episode, we tackle the most delicious drink Iceland has to offer. Brennivín, or Black Death as it's sometimes called!
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Music by Joakim Karud / joakimkarud

[@dutchomatic]

I was doing this very thing for many years, but it was fun to see someone else do it on film. It's soooo good. Skál!

[@IcelandFoodCentre]

It really is surprisingly good!

[@dutchomatic]

@@IcelandFoodCentre I had my Brennivín bottle here and tried next to your recipe. I just could not taste a difference. Post more vids. Good stuff!

[@cookingisfun5071]

Interestingly, the name means burning/burnt wine in English. This name is shared with another drink found in the rest of Scandinavia, but this drink means exactly what the name says it is. It was actual wine or mash heated to distill the alcohol into a sort of moonshine. The Brennivín in Iceland is more like aquavit from Denmark or Sweden. So I'm kinda curious why Icelanders used Brennivín instead of a word similar to aquavit/akevitt?

[@IcelandFoodCentre]

That's a good question. It probably has more to do with etymology rather than anything else. Akvavit is derived from Aqua Vitae; Water of life. Despite it's the difference in names, they seem to refer to the same type of alcohol. While Brennivin is a snaps similar to Akvavit in nature, the name refers to the process of distilling the alcohol(from a white cloudy liquid called 'Gambri') and in later years it has become synonymous(more or less) to Alcohol.

[@sorridusnakerru]

Oh, well im totally above the age of 18. I might as well try and make it with my dad

[@IcelandFoodCentre]

But are you above the age of 20? You can't buy alcohol in Iceland unless your 20 years or older.

[@sorridusnakerru]

@@IcelandFoodCentre really? Didn't know that. Here where I live you have to be over 18. And im 16

[@geirbjornfergusson1831]

Is there a limit to how long you can have the caraway seeds in the vodka? Does it become stronger the longer they are left in?

[@IcelandFoodCentre]

Yes, the longer you leave it in the more pronounced the flavour becomes! We’d reccommend starting with a smaller portuion if you’re looking to find your favourite flavour!

[@geirbjornfergusson1831]

@@IcelandFoodCentre so I have already made two batches: a 4 day and a (accidental) 3 week. The 3 week is really strong so I decided to make another one for a month just for the fun of it. I have a fourth one that I will be steeping for even longer with fresh seeds being put in every month. Can't wait to see how they turn out

[@0990ftn]

_(Patiently waiting for Svið)_

[@IcelandFoodCentre]

We'll give you a heads up

[@sorridusnakerru]

Waiting for the next video👀

[@IcelandFoodCentre]

Hey Geralt, We are working one one just now, and we want to make a Christmas one! Stay tuned and We'll have one with you soon! ;)

[@garondupree8165]

Góðan dag! verður þú að hlaða upp meira. Ég bíður eftir næsta sögu í rúgbrauði kafla. þú gerir Ísland stoltur

[@wtglb]

That's nice but WHY? Lol! I still have half a bottle in my freezer from my first visit to Iceland in 2013.....pretty gnarly stuff.

[@IcelandFoodCentre]

Haha! Yes, it's pretty hardcore on its own - although people very rarely drink things like vodka straight up. Although we will say that during the blind taste test to see if we had come close to the actual product, it turned out everyone involved preferred the homemade version. Perhaps you should use up that bottle soon by making Harry’s Old Fashioned: - 1 oz(30ml) Brennivin - 1 oz(30ml) Rye whiskey - 1 dash bitters - ½ barspoon simple syrup Shake with ice, serve in an old fashioned glass and garnish with orange or grapefruit peel.

[@wtglb]

@@IcelandFoodCentre That actually sounds tasty! The half-bottle of Brennivin has since become a sentimental object as my older brother who went with me on all my trips to Iceland (we shared shots of it with Harkarl, I have a YT video of it) passed unexpectedly in 2016, not long after our 3rd trip to Iceland. But I would definitely make this just to get people's reactions to it. Cheers!

[@bairdkistner5531]

Any luck recreating the Hvönn style?

[@IcelandFoodCentre]

We haven't had a go at that yet - the Hvönn style is a modern take on the traditional Caraway. We did see it at the duty free the other day and thought it looked rather interesting. We think the process is the same though, and if you can get a hold of some nice Angelica, you should be able to create a similar infusion using Vodka. It's unclear which angelica is used, but we'd think it'd be Garden Angelica.

[@bairdkistner5531]

@@IcelandFoodCentre What strength/proof vodka are you using in the video?

[@IcelandFoodCentre]

@@bairdkistner5531 Go as high as you dare! 40% is a good number.

[@bairdkistner5531]

Iceland Food Centre I have access to 95%/190 proof... good old USA. So far I have found that at full strength it does not infuse as well as when diluted down to 76 proof. Next batches are at 120 and 100. Let me know if you have any luck with the balance for Angelica root (also their label calls for blueberry).

[@Yatukih_001]

And remember if you are pregnant do not drink it...or else the kid will be like the people in Parliament.

[@fredrik9579]

Brännvin?

[@IcelandFoodCentre]

Brännvin.