Introducing: Himbrimi Gin

Handpicked Icelandic wildflowers, geothermal water, and the river banks of the Westfjords are just three of the unique elements that go into the creation of Himbrimi Old Tom Gin (40 percent alcohol by volume [ABV]; 700ml; $69.99 SRP) and Winterbird London Dry Gin (40 percent ABV; 700ml; $39.99 SRP), which today make their U.S. debut.

Originally handmade in small batches by Icelandic artist and entrepreneur Óskar Ericsson as a sipping companion for his fly fishing trips along the eastern coastline of the Westfjords, a region known as Standir, Himbrimi has since achieved the World Gin Award, amongst other acclaim, and inspired bartenders to create Icelandic versions of classic gin cocktails.

“Himbrimi Old Tom Gin is an intentionally unusual gin made in the style of the classic Old Tom gin that was first produced in the pre-Prohibition era,” said Ericsson. “Himbrimi Gin is floral yet earthy, sweet but complex, and is truly an Old World-style gin—almost a hybrid between a gin and a whisky, with a resemblance to the old Dutch Korenwyn-jenever.”

Himbrimi Old Tom Gin
Ingredients:
• Pure mineral-free Icelandic spring water, with an unusual high PH.
• Organic juniper berries, crushed to release oils and aroma
• Wild Angelica flowers handpicked along the banks of lakes and rivers
• Wild Arctic thyme—the signature flavor of Himbrimi Gin and one of Iceland’s favorite herbs known for its lavender-like, floral character
• Organic honey to provide sweetness

Production:
• Based on early 18th century gin recipes, Himbrimi Old Tom Gin is infused, filtered, sweetened, and left in its raw state, instead of being re-distilled, which isn’t necessary thanks to the premium quality of fresh Icelandic spring water.
• The process starts with grain spirit that is infused with natural handpicked botanicals for 14 days, after which it is filtered multiple times, resulting in a rustic and complex gin with a red amber color and a smooth, long finish.

Tasting Notes:
• Nose: Honey, lavender, and earthy like the Icelandic highlands after a spell of rain
• Palate: Juniper to the fore, followed by very bright floral notes; lavender-like arctic thyme offers a dominant flavor that is complemented by the sweet honey and pungent angelica flowers resulting in a smooth, bittersweet, soothing results
• Finish: Extremely long, smooth aftertaste with floral notes that linger on the tongue

Himbrimi Winterbird London Dry Gin
Ingredients:
• Pure mineral-free Icelandic spring water, with an unusual high PH
• Organic juniper berries, crushed to release oils and aroma
• Wild Angelica flowers handpicked along the banks of lakes and rivers
• Wild Arctic thyme—the signature flavor of Himbrimi Gin and one of Iceland’s favorite herbs for its lavender-like, floral character

Production:
• Winterbird starts out like the Old Tom Gin, infused with the same botanicals for 14 days, but is re-distilled in a small still using the heat of geothermal water
• By using the bain-marie distilling method along with a gin basket, the gin is allowed to be distilled in the presence of the juniper berries and wildflowers, which results in a full-flavored gin

Tasting Notes:
• Nose: Fresh citrus and angelica. A floral scent of wildflowers
• Palate: Extremely smooth and soft; evenly balanced between the juniper, angelica and citrus, with a whisper of lavender-like Arctic thyme
• Finish: Long and smooth aftertaste

Produced at Brunnur Distillery in Reykjavik, Himbrimi is named for the Iceland’s loon bird, as it is known, which reflects the brand’s commitment to Iceland’s natural environment. In fact, five percent of the revenue from the sale of each bottle of Winterbird is donated to nature conservations in Iceland.

Himbrimi Old Tom and London Dry Gins will be available in New York, expanding to additional markets later in 2022.

For more information including delicious gin cocktail recipes, visit www.himbrimigin.com and follow the brand on Instagram @ginhimbrimi.

—Himbrimi

Christy Hinko
Christy Hinko is a managing editor at Anton Media Group. She is a New York Press Association (NYPA) and Press Club of Long Island (PCLI) award-winning writer and photographer.

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