Full Review

Icelandic Eagle

Icelandic Eagle
Gin

Category: Gin

Date Tasted:
Country: Iceland
Alcohol: 43%
88 Points
Silver Medal
Highly Recommended
$39

Icelandic Eagle
Gin

Category: Gin

Date Tasted:
Country: Iceland
Alcohol: 43%
Clear color. Earthy, spicy aromas and flavors of licorice frosting, sage and peppery spices, juniper and pine, and vanilla with a silky, crisp, dry-yet-fruity light-to-medium body and a warming, intriguing, medium-to-long fruit stripe gum, orange gelatin, and minerals finish. An intriguing gin with a nice balance of fruit, botanicals, mild texture, and warmth.

Tasting Info

Spirits Glass Style: Fruity, Spicy & Mild
Aroma Aroma: licorice frosting, sage and peppery spices, juniper and pine, and vanilla
Taste Flavor: fruit stripe gum, orange gelatin, and minerals
Smoothness Smoothness: Warming
Enjoy Enjoy: in cocktails and on the rocks
Cocktail Cocktails: Breakfast Martini, Daisy, French 75
Bottom Line Bottom Line: An intriguing gin with a nice balance of fruit, botanicals, mild texture, and warmth.

The Producer

Icelandic Mountain Spirits

The Producer
Fjardargata 13-15
Hafnarfjordur, 220
Iceland
354 -8454205

Their Portfolio

88 Icelandic Eagle Gin 43% (Iceland) $39.00.
92 Icelandic Mountain Vodka 40% (Iceland) $29.99.

Gin

Spirits Glass Rock Clear.jpg
Serve in a Rocks Glass
Gin is the original flavored vodka, a clear spirit that is flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit.

The chief flavoring agent in gin is the highly aromatic blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus) that is commercially grown in northern Italy, Croatia, the United States and Canada. Additional botanicals can include anise, angelica root, cinnamon, orange peel, coriander, and cassia bark. All gin makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15 or more.

Most gin is initially distilled in efficient column stills. The resulting spirit is high-proof, light-bodied, and clean with a minimal amount of congeners (flavor compounds) and flavoring agents. Gin's lowland cousin, Genever, is distilled in less-efficient potstills, which results in a lower-proof, more flavorful spirit. Low-quality 'Compound Gins' are made by simply mixing the base spirit with juniper and botanical extracts. Mass-market gins, known as 'Distilled Gins', are produced by soaking juniper berries and botanicals in the base spirit and then redistilling the mixture.

Many top-quality gins are flavored in a unique manner and are referred to as 'London Dry Gins'. After one or more distillations the base spirit is redistilled one last time. During this final distillation the alcohol vapor wafts through a chamber in which the dried juniper berries and botanicals are suspended. The vapor gently extracts aromatic and flavoring oils and compounds from the berries and spices as it travels through the chamber on its way to the condenser. The resulting flavored spirit has a noticeable degree of complexity.

The most famous examples of gin are from the UK. These are among the most complex gins with subdued flavors of pine, peppery spices, citrus, herbal roots, and even floral notes, which are currently in vogue. Gin has experienced a revival thanks to the craft cocktail movement as the base for the wildly popular gin martini, a host of newly resuscitated classic cocktails, and adventuresome new libations.