Flóki Whisky Distillery Tour & Tasting in Reykjavík

Iceland’s only whisky distillery makes this a fine change of pace from waterfalls and hot pools. At Eimverk Distillery, you see how local barley becomes Flóki Whisky, learn about unusual methods such as sheep dung smoking, and taste the company’s whisky, gin, and Brennivín in one sitting.

I like the small group size, capped at 15, because you can ask real questions instead of standing behind a crowd. I also like the range of drinks: the tasting is not just whisky, but includes Vor Gin and Víti Brennivín, with guides such as Rock, Richie, Nico, Eva, and Jon bringing plenty of humor and practical spirit knowledge.

The main drawback is location. Eimverk is in Garðabær, outside central Reykjavík, and transportation is not included. There is no food service, either, so plan this as a focused drinks experience rather than a full evening out.

Key points to know before you book

• Icelandic barley is the starting point: Flóki Whisky is made from 100 percent local barley.
• Three spirit styles in one tasting: You sample several Flóki expressions, Vor Gin, and Víti Brennivín.
• A small, friendly setting: The group limit is 15, leaving room for questions and conversation.
• An unusual production story: Sheep dung smoking is part of the distillery’s distinctive approach.
• A short outing from Reykjavík: The visit lasts about 1 hour 15 minutes and ends where it begins.
• Plan your ride home: Take public transportation or a taxi, and do not drive after the tasting.

Why this distillery makes sense on an Iceland itinerary

Iceland is famous for dramatic scenery, but a trip built only around sights can become a string of bus windows and photo stops. This visit gives you an hour or so indoors, with a direct look at a small local business and the people trying to define Icelandic spirits.

Eimverk is home to Flóki Whisky, described as Iceland’s first and only whisky. That claim gives the tour a clear focus. You are not simply tasting a familiar drink in a different country. You are learning how a young Icelandic producer works with local ingredients and a climate and culture that are not traditionally linked with whisky production.

The experience also has a useful cultural angle. Víti Brennivín connects the tasting to Iceland’s traditional spirit, while Vor Gin shows how local botanicals can shape a modern product. You get three different ways to think about Icelandic alcohol: whisky made from barley, gin built around botanicals, and Brennivín made in a more traditional style.

I like that the tour remains small and direct. With no more than 15 people, you have a fair chance to hear the explanation, look around the production area, and ask about the details that interest you. If you have ever left a large distillery tour with unanswered questions, this format will feel more personal.

Arriving at Lyngás 13 in Garðabær

The meeting point is at the back of the lot at Lyngás 13, 210 Garðabær. That address matters because the experience is not in central Reykjavík, despite being marketed as a Reykjavík-area activity. Give yourself time to find the correct part of the property rather than arriving at the last moment.

Private transportation is not included. The information provided says the site is near public transportation, and the experience has been described as easy to reach by bus. A taxi is another practical choice, especially after a tasting. I would arrange your return before the first drink, since driving is not suitable after sampling several spirits.

The location is best treated as a short outing rather than a stop you casually add between two downtown appointments. The tour lasts about 1 hour 15 minutes, though the listed itinerary gives roughly one hour for the distillery visit itself. Add time for transport, check-in, questions, and a possible stop at the shop.

There are three start times, which helps you fit the visit around a day of sightseeing. An afternoon slot can work well after outdoor plans, while an evening departure may suit you if you want a relaxed final activity before dinner. Since no meals are served, do not arrive expecting a restaurant or substantial snacks.

Inside the production area

The tour begins with a guided look at Eimverk’s working production area. This is the part to value if you want more than a bar tasting. You learn how the spirits are made and how the company developed its methods around ingredients that can be sourced in Iceland.

Flóki Whisky is made from 100 percent local barley. The guide explains how that barley is used and what makes the whisky different from spirits produced in places with a longer whisky tradition. Reviews of the experience repeatedly point to the comparison with American methods and other national styles, so whisky drinkers have plenty to ask about.

The most memorable detail is the use of sheep dung smoking. It is an unusual technique and a useful reminder that Icelandic producers are not simply copying a standard whisky model. The method gives the guide a concrete way to explain how smoke, raw materials, and local conditions can affect aroma and flavor.

You may also hear about native botanicals used in the gin and other choices that keep the production tied to Iceland. The tour is not presented as a giant industrial operation. The facility is small, and that is part of its appeal. You can better understand the scale of a young producer when the production room and tasting space are close together.

Do not expect a long factory walk or a full technical seminar. The visit is short, and the production area is only one part of the hour. Still, the balance is good for most people: enough process to make the drinks meaningful, followed by enough tasting time to keep the visit lively.

The tasting: Flóki, Vor, and Víti

The tasting is the heart of the visit. You sample multiple expressions of Flóki Whisky, along with Vor Gin and Víti Brennivín. That range is important because it gives you a clear sense of Eimverk’s full lineup rather than asking you to judge one bottle in isolation.

If you already collect bourbon or whisky, the Flóki portion will likely receive most of your attention. The tasting gives you a way to compare expressions and notice how the same producer can create different profiles. One visitor described the guide beginning with a lesson on the mechanics of tasting, a useful approach for people who drink whisky regularly and those who usually prefer wine or other drinks.

I appreciate that the gin is not treated as an afterthought. Vor Gin has its own place in the session, and the botanical character gives your palate a different set of aromas and flavors to consider. The Brennivín adds another contrast, with Víti offering a taste of a spirit closely tied to Icelandic drinking culture.

Some sessions begin with a gin and tonic, according to the information provided, and the tasting can include a surprise drink. The exact sequence may vary by guide and start time, so I would not book this expecting one fixed menu. The important point is that you get a broad sample of what the distillery produces.

The guides also explain how to compare Icelandic spirits with drinks from other countries. That is where the tasting becomes more useful than a simple series of pours. You are given a reason to notice the ingredients, production choices, and flavor differences rather than rushing from one glass to the next.

Drinkers should pace themselves. There are lots of samples, and the tour takes place in a compact setting where conversation is part of the experience. Have food before or after, since the distillery has no food service.

The guides make the small setting work

The tone depends partly on who leads your session. Named guides in the supplied information include Rock, also referred to as Rok, Richie, Nico, Eva, Jon, and Nick. You may not receive a particular guide, but the repeated pattern is clear: the hosts are expected to explain the drinks while keeping the room relaxed and social.

Rock is associated with company storytelling and a humorous presentation. Richie is described as especially funny and good at explaining how Icelandic spirits differ from those made elsewhere. Nico is noted for his passion for whisky education, while Eva is praised for making the tasting both fun and informative. Nick’s culinary background helps him talk about ingredients and how they affect the drinks.

Those details matter because a distillery tour can become dry if the guide focuses only on equipment and dates. Here, the best sessions seem to connect the production choices with flavor, Icelandic culture, and the company’s growth. You can ask about the barley, botanicals, smoking method, or a bottle you are considering.

The group limit of 15 supports that style. You are not guaranteed a private tasting, but you should have more access to the guide than you would in a large commercial facility. Some departures may feel especially intimate if only a few people book that time.

How much value do you get for $49.60?

At $49.60 per person, this is not a cheap drink stop. The value comes from the combination of a guided production visit and a full tasting of three spirit categories. If you would buy several separate drinks in Reykjavík, the price becomes easier to justify, especially when you also value the explanation and the chance to compare products.

Whisky collectors may find the price particularly fair if they plan to purchase a bottle. You can taste before buying, learn what makes each expression different, and use the shop to choose a souvenir with some understanding behind it. The visit also avoids the uncertainty of buying an unfamiliar Icelandic spirit solely because the label looks appealing.

For someone who does not drink much, the value is less certain. You will receive many samples, and the tour centers on alcohol. The process and cultural background add interest, but this is not the right pick if you want a general sightseeing stop with only a token tasting.

The distillery shop sells spirits and gifts, but purchases are extra. Several people have wished they had more luggage room, which is a practical warning for anyone traveling with a tight bag. You should also check your own destination’s rules before planning to bring bottles home. The provided information specifically notes difficulty shipping bottles to the United States, so buying at the distillery may require carrying them yourself.

Who should book this experience?

I would recommend this tour to whisky drinkers, gin fans, people curious about Brennivín, and anyone who enjoys seeing how a small producer works. It also suits a return visit to Reykjavík when you have already covered the major sights and want something more specific.

It is a good match for couples and small groups who enjoy conversation. The hosts use stories and humor, and the tasting creates an easy setting for meeting the people booked on the same departure. It can also work well as a final-day activity because the visit is fairly short and indoors.

You do not need to be a whisky expert. The tasting lesson and guided comparisons give beginners a way into the subject. If you have never learned how to smell and taste spirits carefully, the session can make familiar drinks more interesting.

I would skip it if you need a food-based activity, dislike strong alcohol, or want a tour located in central Reykjavík. The lack of included transportation also means you must plan the trip to Garðabær and the return. Those are manageable issues, but they should not be surprises.

The minimum legal drinking age in Iceland is 20. Service animals are allowed, and most people can participate. A mobile ticket is provided, and the tour is offered in English.

Should you book the Flóki Whisky tour?

Book it if you want a local, good-humored look at Icelandic spirits rather than another major sightseeing attraction. The local barley, sheep dung smoking, and three-spirit tasting give the visit a clear Icelandic identity, while the small group leaves room for questions.

I would book ahead, since the experience is often reserved well in advance and group size is limited to 15. Choose a start time that leaves space for a meal and a safe ride back to Reykjavík. Free cancellation is available until 24 hours before the start time, but changes or cancellations inside that window are not accepted.

For a whisky collector, this is one of the stronger specialty activities near Reykjavík. For a casual drinker, it is worth the price only if the making of spirits interests you as much as the tasting itself.

FAQ

Where does the Flóki Whisky tour take place?

The tour takes place at Eimverk Distillery, at the back of the lot at Lyngás 13, 210 Garðabær, Iceland.

Is transportation to Eimverk Distillery included?

No. Transportation to and from the distillery is not included. The site is near public transportation, and a taxi is another option.

How long does the experience last?

The experience lasts approximately 1 hour 15 minutes. The listed distillery visit itself is described as about one hour.

What spirits are included in the tasting?

The tasting includes multiple expressions of Flóki Whisky, Vor Gin, and Víti Brennivín.

Is food included?

No. Eimverk is a working distillery with a tasting room, but it does not provide food service.

How many people can join the tour?

The maximum group size is 15 people.

What language is the tour offered in?

The tour is offered in English.

What is the minimum legal drinking age?

The minimum legal drinking age in Iceland is 20.

Can I cancel for a full refund?

Yes. You can cancel at least 24 hours before the experience starts for a full refund. Cancellations or changes made less than 24 hours before the start time are not accepted.