Brennivín is a traditional Icelandic spirit made from fermented potato or grain mash and infused with caraway seeds. It has an alcohol strength typical of aquavit and is often referred to as 'Black Death' due to its historically black label.
History
Brennivín first appeared in Iceland in 1935 after the repeal of prohibition. Created by Kristinn Stefaunsson and Jón Vestdal, it was developed as a cheap alcoholic beverage to compete with homemade moonshine. The first bottle was released on February 1, 1935. Initially produced by the state tobacco and alcohol company, production was privatized in 1992 and taken over by Ölgerðin's branch in Borgarnes.
Types and styles
Besides the classic clear version, newer varieties have emerged. One is infused with traditional Icelandic rye bread (rugbrauð), giving it a light yellow color, a rye aroma, and a distinct rye flavor. Another is aged in sherry and bourbon barrels, acquiring a golden color and whiskey-like characteristics. A third variety, released only for Christmas, is aged longer in sherry barrels, also resulting in a golden color with unique sherry notes.
How it is served
Brennivín is typically served ice-cold, often straight from the freezer until it thickens. It is commonly consumed in shots with pickled herring or other savory snacks. The spirit can also be mixed with water or carbonated drinks. Some bars prepare cocktails with Brennivín, and a mixture of 30 ml Brennivín with 60 ml strong coffee is sometimes called hreppstjórakaffi.
Adapted from the Russian Wikipedia article Бреннивин, available under CC BY-SA 4.0.