The idea of making Icelandic Whisky isn´t really that crazy, we´ve been growing barley here in Iceland for many years and it makes sense to transform that into Whisky, but it’s a patience business and requires a lot of ingenuity, perseverance, and tenacity to turn it into a reality, so for going from just having the idea to actually making it you have to be a little bit crazy.
Our journey began in 2009 when we made our first experimental batch, that was made on my brothers’ kitchen table from a couple of kilos of Icelandic barley, where we went through all the steps of creating whisky from “garage floor” malting to aging it with tiny bits of charred oak. First tasting was interesting and included description like; “horrible & undrinkable”, but after a healthy dose of optimism we actually ended up finding some notes that actually resembled Whisky and with that, we set out to make the next batch better.
For the next 4 years we continue with that mindset, make each batch better than the last, all the while experimenting with the brand and slowly building our distillery. The goal was always creating a great Icelandic whisky and each batch we made we brought out for tasting and feedback from friends and family, through this we in a way crowdsourced our recipe. Then after 4 years and 163 iterations, and a lot of tasting, we then finally reach the recipe we still use for making Flóki
Our first product Vor hit the shelves early 2014 and our first impression of Flóki Young Malt is bottled in November that year. Over the years we have been expanding our range, adding reserve batches to Vor gin, distilling Víti our Brennivín and releasing our Sheep Dung Smoked Reserve of Flóki. This year we are releasing our first 3-year-old Flóki Single Malt Whisky and the journey is just beginning, we look forward to further development in terms of aging styles and future releases. For example, we are now experimenting with a double wood Flóki, where we take oak from both sides of the ocean for maturing Flóki.