Local berries supply the colour of Angelica Pink Gin rather than an added dye. Reykjavik Distillery reduces the intensely concentrated distillate to 43% ABV with redcurrants, bilberries and strawberries.

The underlying recipe draws on Icelandic juniper, angelica, rhubarb, crowberries, caraway and Arctic thyme. Natural berry dilution softens that wild botanical core without replacing it, while the family-run distillery keeps artificial aromas and preservatives out of the process.

Fresh red fruit appears first, followed by a drier herbal centre where angelica and thyme give the palate shape. Rhubarb adds tartness rather than confectionery sweetness, and the finish brings juniper and caraway back into view.

This approach also explains why the colour may vary slightly from one harvest to another. The berry addition is part of the final composition, not a cosmetic adjustment, and it carries flavour as well as pigment. Founded in 2009, 64 Reykjavik Distillery works with a network of local growers and foragers during Iceland's short summer. That seasonal supply gives the bottle a close connection to the raw materials available around the distillery. At full strength, the contrast between tart fruit, aromatic seeds and dry wild herbs is more apparent; a little water makes the berry flesh broader and brings the thyme forward.

Its best comparison is with the distillery's clear Angelica bottling: the wild herbs remain familiar, but fresh berries change the texture, acidity and colour together. That continuity makes the pink edition feel like a genuine variation on the house recipe.