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.
Traditionally, Rúgbrauð is baked buried in the ground near hot springs. If you don’t have access to hot springs at home, adding a water bath to your oven to create steam will work just fine.
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.
The Icelandic Cuisine – Organic and Tastes 100 Percent Naturall. Iceland’s land and waters are kept pure through strict regulation and age old traditions of conservation. That purity is felt even in their food. Get a Taste of Iceland in New York at the NORTH Festival October 2-7.