Located at 64° latitude, Reykjavik Distillery knows all about the local farmers attempts to harvest in storms and horizontal rain. They’ve seen all kinds of rain, from sideward to upward and, occasionally, classic vertical downward. Inevitably they’ve become experts on water in various forms. This intimate understanding has been passed on, which is why the water coming into the distillery is from a local natural sub terrain spring. This pure and naturally soft water is the key ingredient for making the unique and delicious Icelandic Katla vodka.

Katla shares its name with one of Iceland’s largest volcanoes and it’s the same energy that fires the mighty volcano Katla that fires the distillery. This renewable geothermal energy powers the artisan still that the vodka passes through on its way to perfection. Rather than a prescribed number of distillations, Katla is distilled as many times as it takes to achieve the desired purity. Within this process, this clash of nature and copper, Katla gathers its flavour. Rich, smooth and distinct, the vodka has so pleasant flavour it’s even a mystery to most distillers.

Established in 2009 Reykjavik Distillery is the first Icelandic distillery of its kind. As a family run, independent micro-distillery it is recognized as the vanguard of high quality crafted spirits. Many desire knowledge of the Reykjavik methods, as it’s believed that those were presented to the Distillery by a local elf named Benedikt who had been assigned by its king to present the knowledge to the man-world. The methods include: natural infusion, small batch distillation and sustainability sourced, locally harvested ingredients. Maybe this explains the mysterious depth of flavour in Katla vodka.