Glacierfire Gin


Volcanised Gin


A small batch slow distilled volcanised blend crafted from the finest hand selected Icelandic botanicals, juniper berries, coriander, citrus and 5000 year old glacial water naturally filtered by volcanic lava. Harmonised. Refined.

Our water used to make the Gin is sourced from the Bláfjöll Ranges; the secret behind every precious GlacierFire product. For more than 5000 years, this spring has provided abundance to its every visitor, shielded by an impenetrable barrier of lava.
The spring is continuously replenished by rain, show and melted ice from the mighty mountains that pepper the area.

These waters come from the numerous glaciers in the south west of Iceland, especially the famous, Eyjafjallajökull, which is know for its eruption in 2010 that caused total aviation disruption in Europe.


Ultra smooth, yet conceals a tantalizing hint of fire to allure even the most refined palate. It exemplifies the ultimate combination of exceptional ingredients presented in an exquisitely designed decanter. An extraordinary culinary complement.


Unrivalled quality and consistently exceptional taste. Crafted from the finest nongenetically modified wheat then blended with the finest Icy cool, Icelandic glacial water.


Distilled to perfection, with a clean crisp, authentic Gin taste Unadulterated.

All Natural Ingredients

Distilled with our proprietory blend of ingredients including coriander and citrus notes, perfected with Icelandic Glacial Water. Starts with a tantalizing hint of fire, and leaves a lasting impression of pure smooth luxury.

Epically Bottled & Certified

Reykjavik water from springs originated from the Bláfjöll ranges, collected and processed in state-of-the-art processing facilities to create this special product in the distillery.



Gin can be batch distilled in a pot still in a similar way to malt whisky, although a column still can also be used. A pot still allows a distiller to make only one batch of spirits at a time, and the still needs to be emptied out and cleaned up before the next batch can begin. The still is usually made from copper. The alcohol used in Gin is either from fermented molasses or from grain (rye, wheat, barley or corn). The alcohol is added into the pot of the still and reduced with water before adding botanicals. It is important to reduce the alcohol levels as the pure spirit would make extraction of the oils difficult by hardening the skins of the botanicals. It is, after all, the oils from the botanicals that give the Gin its unique flavour.

The stillman will separate the early parts, the ‘foreshots’, and the end ‘feints’, which can be redistilled, although not every distillery wants to redistil these, in which case the liquid goes to waste. It is the middle run or ‘heart’ that is used to produce high-quality Gin, and this is run off at about 80–85% ABV. Only further neutral alcohol, water or a minute amount of sugar is added after distillation. The water is needed to lower the alcohol level to the required EU legal limit. Blending needs skill and time to carefully marry the crafted concentrate and alcohol to create the perfect combination.

The Dutch method means Gin is produced by adding flavourings; the essential oils are extracted from the botanicals, or natural extracts are added into water, which is then blended with the spirit. No redistilling will take place. The final product can be called Gin but not distilled or London Dry.

Gin developed from Holland’s national liquor Jenever, meaning juniper, therefore juniper will be the dominant flavour, and it is up to the distiller to decide the rest of the ingredients. The most common flavours are angelica root, orange and lemon peel (fresh or dried), cardamom, coriander, anise and orris root. Even if some Gins use exactly the same ingredients there are still differences in the taste depending on the origin of the botanicals, and you often see botanicals being collected from all over the world.


Gin is an alcoholic beverage distilled at a high proof from a fermented vegetable or grain mash. Proof is a measurement of the alcohol content. Each degree of proof equals a half percent of alcohol. Thus, 100 proof is that which contains 50% alcohol, 90 proof contains 45%, and so on. Because distilled Gin can have a proof as high as 145, all taste and odor has been eliminated, making Gin a neutral spirit. Water is added to bring the proof down to a range between 80 and 100.

Typical Values Per Serving
Total Fat (G)0
     - Saturates (G)0
Carbohydrates (G) 0
Sugar (G) 0
Proteins (G) 0
Salt (G) 0