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Flóki Distillery Iceland Whisky from 50 to 100 euros

Flóki Sheep Dung Smoked Reserve

Review of Iceland's first single malt with distinctive... characteristics!

Origin: Iceland
Type: Icelandic Single Malt
Gradation: 47%ABV
Ageing casks: American Virgin Oak
Chillfiltered: No
Added coloring: No
Owner: Eimverk Distillery
Average price: € 63.00
Official website: flokiwhisky.is
Vote: 84/100

Distilleries have been flourishing all over Europe for some time now, trying their hand at whisky production, and one of the perhaps most unexpected countries to host one is Iceland.
Founded in 2009 and strictly family-run, Eimverk Distillery produces gin and brennivin, a typical local spirit, and for some time now also its own whisky, Flóki: 100% local barley, in a climate and soil that are not exactly hospitable (at the foot of a volcano) but which for this very reason allow for pesticide-free and more natural cultivation.
The name comes from one of the first explorers of the Icelandic lands, Hrafna-Flóki.

Single cask, bottled in 50cl format and aged for just over a year (hence the Young Malt label and not whisky), the casks of which are then used to produce the distillery’s actual whiskies.
There are several versions of Young Malt, including this smoked version, in which dried sheep dung is burned instead of peat as is customary in Scotland…

Tasting notes

Intense amber in the glass.
Given the characteristics, you approach the nose with some caution, but what greets you is above all the obvious youthfulness of this malt, with an intense aroma of toasted cereals, hay, honey, very ripe banana, caramel. Resin. Spicy and loaded, not a trace of smoke here.
Curiously, the first impression on the palate is of a sugary chocolate espresso with a spicy clove boost. The coffee roast is a very noticeable sign (maybe the sheep drank a lot of it?), and pleasantly accompanies a warm dram with moist, mellow cereal compote, salted caramel, ripe fruit (banana, pear) and sliced ginger. The alcohol is well integrated but present.
The finish is quite long and spicy, with salted caramel, wood, cereals and hay.

This is a really interesting experiment, obviously to be taken for what it is, since it doesn’t have the necessary ageing to give it particular nuances and complexity, but the work is there and you can feel it, and it promises to be very good.
The hint of colour on the burnt sheep’s poo may be mostly marketing, but it works.

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