Reykjavik: Eimverk Distillery Guided Tour with Tasting

The most surprising part of this Reykjavik experience is how much Icelandic character can fit into a small distillery. Eimverk makes Flóki, Iceland’s first and only whiskey, along with Vor Premium Gin and Víti Brennivín. You follow the spirit from Icelandic barley to finished glass, then taste the results.

I like the personal tasting and the chance to compare several spirits side by side. I also like the story behind a young Icelandic distillery trying to use local ingredients, including unusual experiments such as birch and smoked sheep dung whiskey. The main drawback is its location outside central Reykjavik, where a taxi can be costly, although bus number 1 and an eight-minute walk provide a cheaper option.

Key points to know before you book

• Iceland’s only whiskey distillery: Learn how Eimverk developed Flóki from locally grown barley.
• More than three official samples: The advertised tasting includes three premium spirits, but the actual session may include a much wider range of gins, whiskeys, vodka, and special releases.
• Guides make the difference: Roc, Rock, Paul, Eva, and Niko have led sessions praised for humor, clear explanations, and good storytelling.
• A real production visit: You see the facility and hear about the process from barley harvesting through distillation.
• Plan your journey: Bus number 1 from downtown Reykjavik goes to Ásgarður, followed by an eight-minute walk.
• Eat before you arrive: The tasting can be generous, and food is not included.

Why Eimverk is worth your time

Iceland is better known for geothermal pools, waterfalls, and dramatic coastlines than for whiskey. That is exactly why Eimverk makes an interesting stop. Its products tell a newer Icelandic story: local producers working with barley, herbs, berries, and other ingredients to create spirits suited to the country.

This is not a grand old Scottish distillery with centuries of tradition. Iceland’s spirit-making story is much shorter, and the tour explains how production developed despite that. You hear about the company’s early ideas, the work involved in creating Flóki, and the practical problems of building a distillery in Iceland.

That context gives the tasting more meaning. You are not simply sampling anonymous liquor from a shelf. You are learning why a particular whiskey tastes the way it does, what the makers were trying to achieve, and how the product has changed as the distillery developed.

The experience costs $48 per person and lasts 75 minutes. For a visitor who enjoys spirits, that is a fair price for a guided facility visit plus a substantial tasting. It is less compelling if you do not drink alcohol or if you are looking for a full meal, since food is not included and the tour is built around tasting.

The welcome drink and introduction

The visit begins with an introduction to Eimverk and a welcome drink. This opening helps set the tone: informal, social, and more like a conversation than a formal lecture. Your guide explains what the distillery makes and outlines the plan for the session.

The guides named in the feedback include Roc, also written as Rock, as well as Paul, Eva, and Niko. The exact guide depends on the date, but the common thread is a relaxed approach with plenty of room for questions. You are encouraged to ask about ingredients, distilling methods, Icelandic drinking culture, and the company’s products.

The introduction also places whiskey in an Icelandic setting. You learn how Iceland’s past, including the period of prohibition, shaped attitudes toward alcohol and influenced the development of local spirits. It is a useful bit of cultural background, especially if you have already visited the main sights and want something tied to everyday Icelandic life.

The room can feel especially personal when the group is small. Sessions have sometimes had only two to four people, while another group had about ten. Smaller groups allow more back-and-forth with the guide, though the size can change from one departure to another.

Tasting Flóki, Vor, and Víti

The tasting is the heart of the experience. The basic package promises three premium spirits: Flóki Icelandic whiskey, Vor Premium Gin, and Víti Brennivín. In practice, the selection can be much broader, with some sessions including several different whiskeys and gins, extra samples, or as many as twelve or thirteen pours.

You begin learning how to taste properly before sampling the spirits. Your guide helps you notice aroma, texture, and flavor rather than simply swallowing each drink. Similar products may be grouped together so you can compare them in a sensible order.

Flóki is the obvious focus for whiskey fans. It is made from Icelandic barley and represents the country’s first and only whiskey. You may taste different ages or versions, which helps show how time and production choices affect the final drink.

Vor Premium Gin offers a different route into Icelandic ingredients. Gin drinkers can pay attention to the botanicals and the way the spirit differs from the whiskey. Even people who do not usually choose gin may find the comparison useful because the guide explains the ideas behind each product rather than treating the tasting as a string of disconnected shots.

Víti Brennivín gives you a taste of a distinctly Icelandic spirit style. Together, the three advertised pours show how Eimverk works across whiskey, gin, and aquavit-style Brennivín.

The tasting may also include more than the advertised three. You might try additional Flóki expressions, other gins, vodka, blueberry sloe gin, birch whiskey, or a smoked sheep dung whiskey. These unusual versions are not just tricks for tourists. They show the distillery testing local flavors and different production methods.

Because the sampling can be generous, I would not arrive on an empty stomach. That advice comes directly from the nature of the activity: you may be tasting many spirits in a short period, and there is no food included.

Inside the production facility

After the first part of the tasting, you leave the tasting room for the production area. This is where the tour becomes more than a bar session. You hear about the complete route from barley harvesting to the finished drink.

The guide explains the early stages of working with grain, how the liquid develops, and how distillation turns it into spirit. You also learn how the distillery approaches gin and other products. The value here is seeing the connection between raw material, equipment, technique, and flavor.

The production facility is a practical, working setting rather than a museum display. You can take photographs of the area, giving you a better sense of the scale and equipment behind the bottles. The visit is not long enough to cover every technical detail, but it provides a clear framework for understanding what happens before the tasting glass reaches your hand.

I especially like this middle section because it breaks up the drinking. You taste first, then see the production area, then return with a better sense of what you are tasting. That order makes the second half more engaging.

The second tasting and the human side of the distillery

Back in the tasting room, the sampling continues. This is where the guide can adjust the discussion to the group. If you are interested in whiskey, you can ask about Flóki’s development. If gin is more your style, you can focus on the botanicals and flavored versions.

The strongest part of the experience is the guide’s role. Roc and Rock are described as funny, attentive, and able to explain the products without making the session feel stiff. Paul has been praised for technical detail, storytelling, and bartending. Eva connected the distillery’s story with Icelandic culture, while Niko was noted for an interactive and professional style.

Those details matter because the building itself is only part of the attraction. A distillery can be interesting for ten minutes if nobody explains what you are seeing. Here, the guide turns machinery, grain, and bottles into a story about a small Icelandic company finding its way.

The group atmosphere adds something too. You may be seated with other curious drinkers, comparing impressions and discussing the flavors. That social element can make the tasting more enjoyable, though it also means the tone depends partly on the people in your session.

Getting to Eimverk from central Reykjavik

The distillery is not in the center of Reykjavik, so allow time for the journey. By bus, take number 1 from downtown to Ásgarður, then walk for about eight minutes to the distillery.

Several people found the bus straightforward, reliable, and inexpensive. It is the sensible choice if you are watching your budget and are comfortable following the walking directions. Check the departure time carefully, since the activity has set starting times and the tour lasts only 75 minutes.

A taxi is simpler, especially in poor weather or if you are carrying luggage, but it may add a large cost. One visitor reported paying about £40 each way from Reykjavik. That amount makes the $48 tour price look less complete, so include transport when judging the total cost.

Parking information can be unclear at first. One account found it possible to park in front of the entrance without trouble, but you should confirm the local arrangement rather than assume. The distillery is wheelchair accessible, which is useful to know when planning the visit.

Is $48 a good value?

At $48, the value depends on what you want from a Reykjavik activity. For someone interested in whiskey, gin, or Icelandic food and drink culture, the price is strong because it combines a guided tour, a production-area visit, and three included tastings.

The value improves if your session includes extra samples. Some tastings have included nine, twelve, or thirteen spirits. That is not something I would treat as guaranteed, since the formal inclusion is three premium spirits, but it explains why the experience can feel generous.

You also get access to products that are difficult to compare elsewhere. Flóki is tied directly to Iceland’s young whiskey industry, while the unusual gin and whiskey experiments give you flavors you may not find in a standard bar tasting.

There are limits. You do not get food, hotel pickup, or drop-off. The tour is only 75 minutes, and one person found the actual facility portion short compared with the tasting. If your main interest is industrial production and lengthy technical instruction, you may want more time among the equipment.

The on-site shop offers bottles and souvenirs such as glasses and volcanic rock coasters. If you are flying with hand luggage, a full bottle may be inconvenient. Iceland’s airport duty-free shops can be a cheaper place to buy Eimverk bottles because taxes make up much of the regular price, so you can taste first and decide later.

Who should book this tasting?

I would recommend it most strongly to whiskey drinkers, gin fans, and anyone who enjoys meeting small local producers. It also works well for couples or friends who want an indoor activity in Reykjavik, particularly when rain or wind makes outdoor plans less appealing.

You do not need to be an expert. The guides explain the basics and invite questions, so a curious beginner can follow along. The range of samples also makes it suitable for a mixed group, since one person can prefer gin while another focuses on whiskey.

I would think twice if you do not drink alcohol, if you need a food-centered activity, or if traveling to the edge of the Capital Region will be a nuisance. Children under 18 cannot join, and the tasting format is the main event, not a side feature.

The experience has a 4.9 rating from 352 bookings, and the praise centers on the same practical strengths: friendly guides, generous tastings, clear explanations, and a personal feel. That consistency is a good sign, but remember that the exact number of pours and the guide on duty can vary.

My call: book it for the story and the tasting

Book the Eimverk tour if you want more than a standard bar stop. You will learn how Iceland’s only whiskey came to be made, see the production area, and taste a broad range of spirits with a guide who can explain what is in your glass.

Plan your transport in advance, eat beforehand, and leave room in your luggage or shopping plan if you may want a bottle. I would choose the bus for value and a taxi for convenience, especially in bad weather.

For a short, focused Reykjavik activity with a strong local angle, this is an easy recommendation. The tour itself may feel brief, but the tasting and conversation carry most of the value.

FAQ

How long does the Eimverk Distillery tour last?

The experience lasts 75 minutes, including the introduction, tastings, production-area visit, and return to the tasting room.

What spirits are included in the tasting?

The advertised tasting includes three premium spirits: Flóki Icelandic whiskey, Vor Premium Gin, and Víti Brennivín.

Can I taste more than three spirits?

You might. Some sessions have included a much wider selection, with additional whiskey, gin, vodka, or special products. The guaranteed inclusion is tastings of three premium spirits.

How do I reach the distillery by bus?

Take bus number 1 from downtown Reykjavik to Ásgarður. From there, the distillery is about an eight-minute walk.

Is the tour suitable for children?

No. Children under 18 are not permitted to take part.

Is the experience wheelchair accessible?

Yes, the activity is listed as wheelchair accessible.

Is food included?

No. Food is not included, so eating before the tasting is a sensible plan.