The taste of Reyka Vodka is best detailed with a landscape of Iceland. After all, Reyka is handcrafted (in small batches) with so many natural Icelandic goodness at a distillery in Borgarnes. The process includes filtering the vodka through ancient lava rocks (which have zero tolerance for impurities) and adding the purest Icelandic spring water. The result is crisp, clean vodka with a smooth finish. We’d also like to think that the pureness of Reyka can be attributed to the untainted air of Borgarnes.
In a more technical term, the taste of Reyka can be described as soft, delicate texture that becomes fuller-bodied and lightly creamy, with elegant, rounded aniseed and vanilla, a sweet-dry balance, luscious light spiciness, and underlying savoury grain.
Reyka made its debut in Singapore with an interactive launch party called the Reyka Encounter, which took guests on an experiential journey through an Icelandic wonderland inspired by the land of fire and ice that Reyka hails from.
Taking centre stage was an edible art bar collaboration between Reyka Vodka and Chef Janice Wong of 2am: dessert bar. A quintessential showcase of the inventive elements that personify Reyka created with Chef Janice Wong’s gastronomical finesse, guests picked unusual elements like Vodka Gummies, Chili Bubbles, Lemon Paper and Grapefruit Jelly to add to their drinks, creating new textures and flavours that enhanced the smooth taste and silky finish of this award-winning vodka.
“Fueled by living on the edge of the Arctic Circle, Icelanders come from a tradition of self-sufficiency and making things by hand, infusing nature and their own unique perspective in virtually everything they do,” said Felle Lim, Regional Brand Manager. “From the resourceful use of lava rock and glacier spring water, to being the only vodka in the world that uses a Carter-Head Still in distillation, Reyka Vodka is able to bring you the essence of Iceland by producing a smooth tasting vodka unlike any other.”
Reyka Vodka is the winner of the 2011 Vodka Trophy at the International Wine and Spirit Competition. It is priced between SGD200 and SGD250, and is now available at Sauce, Halia at Raffles Hotel, Butter Factory, Bar Naked and 2am: dessertbar. It is bottled at 40% ABV.