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Brennivin is an Icelandic distillate, considered the hallmark of the country. This is a clear drink with a strength of 37.5% or 40% by volume, which is made from fermented grain or potato pulp without adding sugar, but with the addition of cumin. Alcohol belongs to the class of aquavits – Scandinavian distillates with herbs. Similar in taste to vodka, brennyvin is a must-serve national drink at all celebrations and celebrations, and plays a key role in the Þorrablót (Torrablot) mid-winter festival.
Help. Most often, dill or cumin is added to the Scandinavian aquavit, but other herbs can also be included in the composition.
Origin of the name
“Brennyvin” is translated from Icelandic as “burnt/burning wine” and is etymologically a cognate word with “brandy”. There are similar names in other languages: brandewijn (Dutch), branntwein (German), brännvin (Swedish), etc.
History
Icelandic “burnt wine” has been known since at least the 1980th century – at that time, Danish merchants began to import large quantities of distillates into the country, which quickly fell in love with the local population. Pretty soon, aquavit became the most popular alcohol in Scandinavia and held that title until the XNUMXs, when beer came to the fore.
Some researchers claim that Icelanders drank grain distillate as early as the XNUMXth-XNUMXth centuries.
Modern brennivin appeared in 1935 when Prohibition was repealed in Iceland. Then it was produced by the State Alcohol Monopoly (ÁTVR). To warn people against excessive consumption of alcohol, the label depicted a white skull on a black background, which was later replaced by a map of Iceland. Due to such original packaging, brennyvin was sometimes called the “black death”.
The reason for the popularity of brennyvin is the low price combined with high strength. For a long time it was the fastest and cheapest way to get drunk.
Differences between brennyvin and vodka
Despite the same strength and similar preparation technology (distillation of fermented cereals, potatoes or fruits, and vodka is rectified), brennyvin and vodka have one fundamental difference: as a rule, flavors are not added to vodka, while brennyvin necessarily contains cumin or other herbs.
Tasters note notes of anise and licorice in the Icelandic version, although these ingredients themselves are not in the drink.
How to drink brennyvin
Brennyvin is served chilled in shot glasses. Traditionally, it is customary to eat it with the national dish haukarl, which is dried shark meat, and the drink also goes well with herring.
The most famous manufacturer of brennyvin is the Egill Skallagrímsson Brewery, founded in 1913 and considered the oldest brewery in Iceland. The exact recipe for alcohol is kept secret.
Brennyvin is drunk both in its pure form and as part of cocktails, ranging from the most primitive, like schnapps with cola in a 50/50 ratio, to rather complex recipes.
Cocktails
Black Rose: 1.5 parts Brennyvin, 1.25 parts each Lillet Rose and Kina D’Avion d’Or, mix everything gently without shaking, serve in a bowl without decorations.
Spirits Bouquet: one part brennyvin and lavender and wild rose liqueur, mix in a shaker, serve in a martini glass, garnish with edible flowers.
Apple-Sin: 2 parts brennyvin, 1 part Lillet Blanc and orange or tangerine juice, 2 drops citrus bitters. Mix everything in a shaker, serve in a glass-bowl with orange zest.