Aquavit, 'Rugbraud' [Rye Bread]

• Rye-bread-infused aquavit produced by Brennivín in Bogarmes, Iceland, 69 kilometers north of Reykjavik
• Base distillate of neutral grain
• Caraway is incorporated on a second distillation via basket in a copper pot still
• Traditional Icelandic rye bread known as rúgbraud is crumbled and macerated in the aquavit for two weeks
• The resulting spirit is paper filtered and proofed with high-PH Icelandic water
• Non-chill filtered; 40% ABV

Rúgbraud is a traditional, Icelandic dark rye bread. Rather than baking in an oven, this bread is prepared in the ground using natural, volcanic heat. For this playful Brennivín expression, rúgbraud bread is baked near the famous Geysir in Haukadalur, then macerated in their flagship aquavit. Here, two Icelandic traditions combine to create the delicious sensation of biting into freshly baked rye bread!

Tasting Notes

Rúgbraud is a traditional, Icelandic dark rye bread. Rather than baking in an oven, this bread is prepared in the ground using natural, volcanic heat. For this expression of Brennivín, rúgbraud bread is baked at Geysir, the site of Brennivín’s newest rickhouse. The bread is crumbled and mixed with Brennivín’s classic aquavit and allowed to sit for two weeks before filtration and bottling. Here, two Icelandic traditions combine to create the delicious sensation of biting into freshly baked rye bread! 40% ABV

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