Flóki Whisky Distillery Tour & Tasting in Reykjavík

Iceland makes whisky from barley and sheep dung. That unusual detail sets the tone at Eimverk Distillery, home of Flóki Whisky, where you can sample whisky, gin, and Brennivín in one relaxed visit. I like the small-group setting, which leaves room for questions, and the tasting of the full spirit lineup, not just one house whisky. The main drawback is location: the distillery is in Garðabær, outside central Reykjavík, and there is no food service.

The guides are a major part of the appeal. Guests have praised Rock, Richie, Nico, Eva, Jon, and Nick for making the production story lively rather than technical and dry. I also like that the visit lasts only about an hour to an hour and fifteen minutes, making it easy to fit between sightseeing plans. You need to be at least 20 to drink, and you should plan your ride home before the first pour.

Key points to know before you book

• Sheep dung gives the whisky an Icelandic twist: You will hear how smoke from sheep dung is used in part of the process, a distinctive link to local tradition and available materials.

• Three kinds of spirits are included: The tasting covers several Flóki whisky expressions, Vor Gin, and Víti Brennivín, Iceland’s traditional aquavit-style spirit.

• The group is limited to 15 people: This is small enough for questions and conversation, though the exact feel depends on how full your departure is.

• The distillery is in Garðabær, not central Reykjavík: The meeting point is at the back of the lot at Lyngás 13, and transportation is your responsibility.

• The visit is more than a tasting: You enter the production area, hear how the company developed, and learn why local barley and native botanicals matter.

• The shop is tempting, but plan for luggage space: Bottles and gifts are available after the tour, and several people have wished they had more room in their bags.

Eimverk Distillery is a short trip beyond Reykjavík

The experience begins at Eimverk Distillery in Garðabær, at Lyngás 13. The meeting point is at the back of the lot, so do not assume the front of a building or a central-city storefront is the correct place.

The distillery is near public transportation, and one of the most useful practical notes is that it can be reached by bus. A taxi is another option, especially if you are traveling with a small group or want a direct ride. Since alcohol is served, I would not plan to drive yourself. Several visitors specifically arranged a taxi back toward Reykjavík after the tasting.

The setting is a working distillery rather than a large visitor attraction. That is part of its charm. The facility is small, but the tasting room is comfortable, and the scale gives the visit a personal feel. You are not wandering through a huge industrial plant with a crowd. You are hearing the story of a young Icelandic spirits business from people connected to the work.

The tour is offered in English, with a choice of three start times. It is normally booked well ahead, about 41 days in advance on average, so I would not leave it until the last day of your Iceland trip if the timing matters to you.

A guided look at Icelandic craft spirits

The tour starts with an explanation of Eimverk and its products. You learn how Flóki became Iceland’s first whisky and remains the country’s only whisky distillery. The emphasis is on making spirits from local materials whenever possible, especially Icelandic barley.

That local focus matters because Iceland is not traditionally associated with whisky production. The company had to develop its own methods and work with the ingredients available at home. Instead of copying a Scottish or American model exactly, Eimverk has built a style around Icelandic barley, local conditions, and native plants.

You will visit the production area during the tour. The supplied details do not promise a long technical demonstration or a complete factory walkthrough, so think of this as a guided look at the working process rather than a full-day production course. The guide explains the main stages and points out what makes Eimverk’s approach different.

The sheep dung smoking is the detail most likely to stay with you. It is not included as a gimmick pulled from nowhere. It reflects Icelandic rural life and the materials historically available on the island. The smoke gives the whisky an unusual talking point and helps connect the bottle to its place of origin.

The guides add much of the color. Rock has been praised for a funny, engaging presentation and a clear account of the company’s development. Richie combines humor with explanations of how Icelandic spirits differ from those made elsewhere. Nico approaches whisky as an enthusiastic educator, while Nick draws on a culinary background when discussing ingredients and how they affect flavor.

Guide assignments can change, so you should not book expecting a particular person. Still, the repeated praise for the team suggests that the human side of the visit is dependable, not an afterthought.

The tasting: whisky, gin, and Brennivín

The tasting is the heart of the experience. You sample several Flóki whisky expressions, Vor Gin, and Víti Brennivín. That range makes the visit useful even if you are not a devoted whisky drinker.

A good tasting should help you compare, and this one gives you several ways to do that. You can notice how the same distillery handles different spirit styles, from barrel-aged whisky to botanical gin and the strongly Icelandic Brennivín. The tasting also gives you a chance to identify what you actually enjoy before buying a bottle.

One guide begins with the mechanics of tasting, a helpful touch for anyone who usually feels lost around spirits. You are encouraged to consider aroma, flavor, and finish rather than simply deciding if a drink tastes good or bad. That basic method can make the tasting more rewarding, especially if you are more familiar with wine, beer, or cocktails than whisky.

Vor Gin brings the botanical side of the house into focus. Native botanicals help give it a local identity, and the range of samples allows you to compare gin with the whisky and aquavit. One group began with a gin and tonic, while other tastings included a surprise drink. The exact serving order may vary, so do not expect every departure to follow the same script.

Víti Brennivín is the chance to try Iceland’s traditional spirit in the place where it is made. It can be a better introduction than ordering it without context at a bar, because the guide can explain its role in Icelandic drinking culture and how its flavor fits the wider lineup.

The whisky is the main attraction for many people, and the tasting includes multiple expressions rather than a single sample. The point is not just to sell you a bottle. It is to show how Flóki develops different flavors and how local barley and production choices shape the result.

Why the small group improves the visit

The maximum group size is 15 people. That is not private, but it is small enough for a real question-and-answer period. If you want to ask about barrels, barley, smoke, botanicals, or the difference between Brennivín and other aquavit-style spirits, you should have an opportunity to do so.

The size also affects the mood. The best accounts describe the tasting as relaxed and conversational, with guides who do not rush through each pour. Some departures may be lively, especially when the full group is present, while a quieter session can feel almost like a guided tasting at a bar.

The guides use humor heavily. Rock and Richie, in particular, are praised for keeping groups laughing while still explaining the process. That matters because distillery tours can easily turn into a list of temperatures, vessels, and fermentation times. Here, the storytelling appears to carry as much weight as the equipment.

There is one small tradeoff. A small facility may not offer the visual spectacle of a major whisky plant. If you want towering copper stills and a grand visitor center, this will feel modest. If you prefer direct contact with a working small business, the compact scale is a strength.

Is $49.60 a fair price?

At $49.60 per person, this is not simply a drink at a bar. The price includes the guided tour, access to production areas, several whisky samples, gin, Brennivín, a question-and-answer session, and a brochure about the products and company.

I see the value in the variety. Buying separate pours of several spirits in Reykjavík could add up quickly, and you would miss the production context. The tour also gives you a chance to compare products before spending more at the shop.

The value depends on your interest. A whisky collector or spirits fan will likely find the price easy to justify, especially with multiple Flóki expressions. Someone who dislikes strong spirits or rarely drinks may find the tasting less useful, even though the cultural and production story still has appeal.

There is no meal included, and the distillery does not provide food service. Eat beforehand or make a plan for afterward. The tour takes roughly an hour to an hour and fifteen minutes, so it works well as an evening activity, a lighter final-day plan, or a stop between other outings.

Buying bottles and gifts at the distillery

The distillery shop is open to tour participants, with spirits and gifts available for purchase. The tasting gives you an advantage here: you can choose a bottle based on what you actually liked instead of guessing from a label.

Several people bought multiple bottles, including gifts for friends and family. The main practical issue is luggage space. If you are traveling with only a small carry-on, decide in advance how much room you can spare. The bottles may be the most memorable souvenir, but they are less convenient than a hoodie or brochure.

The experience provider does not include additional shop purchases in the tour price. Also, at least one visitor noted that shipping bottles to the United States was not available, so you should not assume the distillery can send your purchase home. Check current customs and airline rules before buying more than you can carry legally.

Who will enjoy this tour most?

I would recommend it first to whisky drinkers, gin fans, aquavit enthusiasts, and anyone curious about how a small Icelandic producer builds a local identity. The variety makes it more welcoming than a whisky-only tasting.

It also suits food and drink travelers who enjoy learning how ingredients shape flavor. Nick’s culinary background, for example, has helped make the ingredient discussion more accessible. You do not need expert knowledge to participate, and the tasting lesson can help first-time visitors.

The tour is also a good fit for a relaxed afternoon or evening. It is not an adrenaline activity, a major sightseeing landmark, or a long excursion into the countryside. You are going for conversation, samples, process, and a taste of Icelandic entrepreneurship.

Families with children should note the drinking-age rule. The minimum legal drinking age in Iceland is 20, and the experience centers on alcohol. Service animals are allowed, and most people can take part, but anyone with mobility concerns should confirm details directly before booking because the provided information does not describe the production area in detail.

Timing, cancellations, and useful planning tips

You receive booking confirmation at the time of reservation, and mobile tickets are supported. Since the experience is often reserved weeks ahead, book early if one of the three start times fits your plans best.

The activity ends back at the distillery meeting point. Transportation to and from Eimverk is not included, so check the bus route or arrange a taxi before you begin tasting. Near public transportation does not mean that a last-minute ride will always be convenient.

Free cancellation is available until 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours ahead are not accepted for a refund. The cutoff follows local Iceland time.

Should you book the Flóki tour?

Book it if you want a personal, good-humored introduction to Icelandic spirits, especially if you appreciate whisky, gin, or Brennivín. The best reasons to go are the unusual local ingredients, the chance to compare three spirit styles, and the guides’ clear enthusiasm for the craft.

Skip it if you want a large museum-style attraction, a meal, or a tour built around scenery. The distillery is small and outside central Reykjavík, and you must arrange your own transport.

For most adults with an interest in food and drink, I think it is a worthwhile add-on to a Reykjavík stay. Plan your ride, eat first, leave space in your luggage, and treat the visit as a conversation-led tasting with a production tour attached. That is where Eimverk makes its strongest impression.

FAQ

Where is the Flóki Whisky Distillery Tour held?

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

Is the distillery in central Reykjavík?

No. The distillery is in Garðabær, outside central Reykjavík. It is near public transportation, but transport to and from the site is not included.

How long does the experience last?

The experience lasts approximately one hour and fifteen minutes. The listed tour portion is about one hour.

What spirits are included in the tasting?

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

Is the tour offered in English?

Yes. The experience is offered in English.

How many people can join the tour?

The maximum group size is 15 people.

What is the minimum drinking age?

The minimum legal drinking age in Iceland is 20.

Is food included?

No. The distillery has a tasting room but does not provide food service. Meals are not included.

Can I buy bottles at the distillery?

Yes. The distillery shop sells spirits and gifts, but purchases are additional and are not included in the tour price.

What happens if I need to cancel?

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