Reykjavik: Eimverk Distillery Guided Tour with Tasting

Eimverk makes Iceland’s first and only whisky, Flóki, and this 75-minute visit gives you a close look at how a young Icelandic spirit industry found its feet. The tasting includes Flóki whisky, Vor Gin, and Víti Brennivín, with extra pours sometimes added by the guide.

I like the personal feel of the visit, especially when guides such as Rock, Paul, Niko, or Eva turn the session into a friendly conversation rather than a lecture. I also like the chance to see the actual production area, from Icelandic barley to finished bottle. The main drawback is the out-of-center location, which takes planning by bus or a taxi.

• Iceland’s only whisky distillery: Learn how Eimverk developed Flóki from a local idea into a working Icelandic whisky.
• More than three samples: The advertised tasting covers three spirits, but some sessions include a much wider range of whisky, gin, vodka, and experimental releases.
• A real production visit: Walk through the facility and follow the spirit-making process from barley harvesting to bottling.
• Strong guides: Rock, Paul, Niko, Eva, and other hosts are praised for clear explanations, humor, and good tasting advice.
• Easy by bus, less easy by taxi: Bus number 1 from downtown Reykjavik goes to Ásgarður, followed by an eight-minute walk.
• Adults only: This experience is for visitors aged 18 and over, and eating before you arrive is sensible.

Why Eimverk Makes a Good Reykjavik Side Trip

Iceland is famous for geothermal pools, waterfalls, and dramatic roads, but its food and drink story deserves attention too. Eimverk offers a compact way to explore that side of the country without giving up most of your day.

The visit focuses on a small Icelandic producer and its attempt to make spirits with local character. Iceland’s whisky industry is young, so you are not touring a centuries-old Scottish operation with generations of family lore. Instead, you see a newer business still refining its methods and products.

That gives the visit a useful sense of place. The guide explains how Icelandic conditions, local ingredients, prohibition, and the practical problems of running a distillery shape the drinks. You hear about the company’s development alongside a bit of Icelandic history.

The setting is in the Capital Region rather than central Reykjavik. That is the one part I would plan carefully. The bus is affordable and straightforward, but the distillery is not the sort of place you casually pass while walking between Hallgrímskirkja and the harbor.

From Welcome Drink to First Tasting

The experience begins with an introduction to Eimverk and a welcome drink. This is a helpful start because it gives you a little context before the tasting becomes more technical.

Your guide introduces the distillery, its products, and the short history of whisky production in Iceland. You can ask questions throughout, and the small-group format often makes that easy. Hosts including Rock and Paul are praised for combining technical detail with jokes and stories, while Niko and Eva have also been singled out for warm, clear presentations.

The first pours usually introduce the main Eimverk range. The stated tasting includes three premium spirits:

• Flóki Icelandic whisky
• Vor Premium Gin
• Víti Brennivín

Do not assume that the session ends after exactly three small glasses. Several visits have included additional samples, sometimes nine, twelve, or even thirteen different spirits. The exact selection can vary, but the extra tasting may include different whisky expressions, gins, vodka, or limited and unusual versions.

That variety is part of the fun, particularly if you are curious about how one producer approaches different styles. It also means the tasting can be more substantial than the headline description suggests. You may be comparing younger and older whisky, different botanical profiles in gin, or unusual ingredients and finishing methods.

One practical point matters here: eat before you go. The tasting can be generous, and the drinks arrive over a fairly short visit. You do not need to be a serious whisky drinker, but you should treat this as an alcohol tasting rather than a quick sample at a shop.

Flóki Whisky and the Icelandic Angle

Flóki is the centerpiece for many visitors because it is Iceland’s first and only whisky. The guide explains how Eimverk began making it and how the company worked toward a spirit that could be identified with Iceland rather than simply copying an established whisky tradition.

A notable part of the story is the use of Icelandic ingredients where possible. Local barley is central to the production process, and the tour follows the grain from harvesting through its transformation into spirit. That link between field and glass makes the tasting more meaningful than a simple product demonstration.

You also learn about the challenges of producing whisky in Iceland. The industry is young, and a small distillery has to develop its recipes, equipment, aging plans, and market at the same time. The guide puts the finished bottles into that wider context.

The whisky range can include some very distinctive expressions. The tasting selection has included birch whisky and a smoked sheep dung whisky, an unusual Icelandic take that is likely to become one of the stories you remember. You do not have to like every experimental bottle. In fact, the value is partly in seeing how a local producer tests ideas.

If your taste runs toward traditional Scotch, give the guide room to explain the differences. The purpose is not to prove that Flóki tastes exactly like whisky from Scotland. It is to show what Eimverk is trying to do with local ingredients, local conditions, and a style that is still developing.

Vor Gin and Víti Brennivín

The gin part of the tasting is not an afterthought. Vor Premium Gin gives you a chance to compare a clear spirit built around botanicals with the richer, grain-led character of whisky.

Some people arrive expecting to prefer whisky and end up enjoying the gin more. The welcome gin and tonic has been especially popular, and blueberry sloe gin may appear in a broader tasting. If you usually avoid gin, this is a useful chance to try several expressions side by side rather than judging the category from one familiar brand.

Víti Brennivín brings you to a classic Icelandic spirit. Brennivín is strongly linked with Icelandic drinking culture, and the guide explains how it differs from gin and whisky. The tasting is more useful when you consider each drink in sequence, noting aroma, texture, and finish instead of simply deciding if you like it.

The guides offer advice on how to taste properly, including how to notice different notes in each spirit. That instruction is practical, not fussy. You will get more from the session if you smell each pour first, take a small sip, and compare it with the previous sample.

Some visitors report that even the gin has a whisky-like character. That is a good reminder that Eimverk’s range has a house identity. The tasting is not just a random collection of unrelated bottles.

Walking Through the Production Facility

After the first part of the tasting, you leave the tasting room and head into the production area. This is where the tour earns its place among Reykjavik’s more unusual activities.

The guide walks you through the process from barley harvesting to finished liquor. You learn about the thinking behind the products, the production steps, and how the spirit reaches the bottle. The facility gives you something concrete to look at while the explanations continue.

It is not a huge industrial attraction, and you should not expect a long factory visit with many separate rooms. The tour is short, focused, and centered on Eimverk’s methods. That is a benefit if you want a clear introduction, but a limitation if you are looking for a full-day distillery experience.

You can take photos in the production area. The equipment and working environment help connect the earlier discussion to the actual process. Instead of hearing only about grains, fermentation, distillation, and aging, you see the place where those steps happen.

The guide also takes questions here. Ask about the barley, the different spirits, or the practical challenges of producing alcohol in Iceland. The quality of the visit depends partly on how much you engage, since the hosts are open to conversation.

The Second Half: More Samples and More Conversation

You return to the tasting room for the second part of the sampling. This structure works well. The production visit breaks up the drinking, and the second tasting feels more informed because you now understand the basic process.

This is often the most relaxed section. You can compare what you have tasted, ask about bottles, and discuss the drinks with the guide and other people in the group. Some sessions are very small, even just two or four people, while others include around ten.

Small groups are especially helpful if you have specific questions. Guides such as Rock and Paul have been praised for storytelling, technical explanations, and a light touch. A good host will let you talk about what you taste instead of forcing the group through a fixed script.

The extra samples can make the visit feel like strong value, but they also make it harder to predict exactly how much you will drink. Pace yourself. You can enjoy the flavors without treating every pour as a full drink.

There may also be a chance to buy bottles or small souvenirs. Options mentioned by visitors include travel-size whisky, glasses, and volcanic rock coasters. If you are flying with hand luggage, remember that full bottles cannot simply go through airport security. Buying at the airport duty-free shop may be cheaper because Icelandic taxes make a large difference to the final price.

Getting to Ásgarður from Downtown Reykjavik

The meeting point is outside the central sightseeing area, so allow time for the journey. From downtown Reykjavik, take bus number 1 to Ásgarður, then walk about eight minutes to the distillery.

Several people have found this route easy, reliable, and inexpensive. Follow the supplied directions carefully, especially if you are using a phone map and Icelandic street names are unfamiliar.

A taxi is simpler, especially in bad weather or if you are traveling with several people. It can also be expensive. One visitor reported paying about £40 each way, so check the fare before committing. After the tasting, taxis can be requested and may arrive quickly, but you should still plan your return rather than assuming one will be waiting outside.

The location is not a reason to reject the tour, but it does affect the value. At $48 per person, the activity is fairly priced if you use the bus and receive a broad tasting. The total cost rises if you take taxis both ways.

Who Will Get the Most From This Visit?

I would recommend Eimverk to whisky fans first, then to gin drinkers, food-and-drink enthusiasts, and anyone who likes seeing how local products are made. You do not need prior whisky knowledge. The guide starts with the basics and explains the differences as you taste.

It also suits couples and small groups who want a social activity away from the standard Reykjavik circuit. The atmosphere can be friendly and informal, and the tasting gives you something to talk about with the people around you.

You may enjoy it less if you dislike strong alcohol, have no interest in production, or want a grand historic distillery with centuries of tradition. Eimverk’s appeal comes from its young age and local experimentation, not from old stone buildings or ancient family archives.

The activity is wheelchair accessible, and the live guide speaks English or Icelandic. Children under 18 cannot join. Food is not included, so have a meal or solid snack beforehand.

Should You Book the Eimverk Tour?

Book it if you want a personal introduction to Icelandic spirits and are happy to spend part of an afternoon or evening outside central Reykjavik. The strongest reasons are the only-Icelandic-whisky story, the production walk, and the guides who make the tasting conversational and easy to follow.

The price makes the most sense when the session includes several extra pours beyond the three advertised spirits. Use the bus to keep costs under control, or share a taxi if convenience matters more than budget.

I would skip it only if transport is a major hassle or if you are not interested in alcohol. For everyone else, Eimverk offers a focused, local experience with enough unusual detail to stay in your memory long after the last glass.

FAQ

How long does the Eimverk Distillery tour last?

The experience lasts 75 minutes, including the introduction, tastings, production-area visit, and final sampling session.

Which spirits are included?

The advertised tasting includes Flóki whisky, Vor Premium Gin, and Víti Brennivín. Some sessions include additional Eimverk spirits, but the exact range can vary.

How do I reach the distillery by bus?

Take bus number 1 from downtown Reykjavik to Ásgarður. From there, walk about eight minutes to the distillery.

Is the tour available in English?

Yes. Live guiding is available in English and Icelandic.

Can children join the tasting?

No. The experience is not suitable for children under 18.

Is the distillery wheelchair accessible?

Yes, the activity is listed as wheelchair accessible.