Reyka Vodka

Reyka is an Icelandic vodka bottled at 40% ABV. It starts as a barley-based grain spirit, with some wheat in the mix, made in Scotland. That spirit goes to the distillery in Borgarnes on Iceland's west coast, where it is redistilled once in a copper-lined Carter-Head still. A batch runs about six hours and yields roughly 255 cases. Most vodkas are column-distilled for neutrality, but this still is built to keep a little more texture and a trace of grain character. Two other steps affect how it drinks. The spirit is filtered through lava rock, and it is brought down to bottling strength with Icelandic arctic spring water. The distillery runs on geothermal energy. In the glass, expect a clean, light-bodied vodka with a slightly soft, rounded mouthfeel and a faint grain sweetness. Barley-and-wheat vodkas like this typically finish smooth, with little burn or sharp edge. It is not flavored, and any character it has is subtle. That restraint suits cocktails where the vodka needs to support the other ingredients. In a Martini, stir it with a little dry vermouth and garnish with a lemon twist or an olive. The soft texture shows up well when little else is competing. It also works in a Moscow Mule, where the ginger beer and lime stay in front. A Cosmopolitan and an Espresso Martini both benefit from a clean base that doesn't compete with cranberry, citrus or coffee. In a Bloody Mary, it lets the tomato, horseradish and spice lead. To drink it neat, keep the bottle in the freezer or chill it well. Serve it in a small glass, or over a large cube in a rocks glass. Cold slows the alcohol's bite and lets the grain sweetness come through. For a Martini, chill the coupe or martini glass beforehand so the drink stays cold to the last sip. Neat, it pairs well with smoked fish, cured salmon, salty cheeses and plain crackers.