Rúgbraud is a traditional, Icelandic dark rye bread. Rather than baking in an oven, this bread is prepared in the ground using natural, volcanic heat. For this expression of Brennivín, rúgbraud bread is baked at Geysir, the site of Brennivín’s newest rickhouse. The bread is crumbled and mixed with Brennivín’s classic aquavit and allowed to sit for two weeks before filtration and bottling. Here, two Icelandic traditions combine to create the delicious sensation of biting into freshly baked rye bread!