Icelanders usually drink their vodka neat, in order to have the smoothest sips possible they took matters into their own hands. Iceland’s Reyka Vodka was born, made by arctic water and geothermal energy.
These thin crepe-like pancakes make an excellent addition to afternoon tea, or spread with jam and folded up with whipped cream, they are a delicacy fit for festive occasions.
Reyka, Iceland’s first ever preciously small-batched vodka, is truly a product of its environment, with a distillery process involving glacial spring water, lava rocks, and geothermal energy from nearby hot springs
Jody Eddy traveled throughout Iceland with Chef Gunnar Karl Gíslason to get the stories and recipes of Iceland’s changing culinary tradition.
Nordic cuisine prioritizes fresh and local ingredients and this Icelandic stew is great backdrop for showcasing well-sourced seafood.