StateWays - May/June 2016

StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions

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Page 37 of 59

StateWays ■ ■ May/June 2016 38 FL AVORED VODKAS OTHER TEMPTING FLAVORS BELVEDERE BLOODY MARY — This neo-classic is one of the first vodkas distilled for a specific drink. The all-natural rye spirit is pro- duced using a maceration of fresh tomatoes, black pepper, horse- radish, bell and chili peppers, fresh lemons and vinegar distillate. It's a highly aromatic vodka with a lush body and waves of smoky, spicy and palate warming flavors. Belvedere's savory, 80-proof treat is perfectly suited for the nearest pitcher of Bloody Marys. VAN GOGH DOUBLE ESPRESSO VODKA — Handcrafted at the Royal Dirkzwager Distillery in Holland, the small batch spirit is made from premium neutral grain spirits and purified water. After it leaves the pot still, the vodka is twice infused with Columbian coffee beans for a minimum of eight weeks in underground tanks. The unusually lengthy process best ensures the flavors thoroughly integrate. YAZI GINGER FLAVORED VODKA — Introduced by Hood River Distillers, culinary-inspired Yazi Ginger Flavored Vodka has a palate stimulating character tailor-made for contemporary mixed drinks. Considering today's cocktail- centric culture, Yazi's singular personality traits make it a legitimate lottery pick. It is distilled from grain and flavored with four differ- ent types of ginger, plus lemon, orange, cayenne and red pepper. lavish array of long-lasting, delightfully dry, true-to-fruit fl avor. High Spirits Prickly Pear — Flagstaff 's High Spirits Distill- ery sits at the base of the San Francisco Peaks at nearly 7,000 feet. The fi rst licensed distillery in the state of Arizona is gar- nering critical acclaim for their Prickly Pear Flavored Vodka. Produced in a custom-made pot still from locally-harvested prickly pear fruit, the small batch vodka has a warm, engaging personality with a thoroughly delicious, yet completely unfa- miliar fresh fruit fl avor. How cactus can bear such delectable offspring, though, is a head-scratcher. Iceberg Cucumber — The 12,000-year old glacial water used to make this vodka is harvested from icebergs fl oating in the Arctic Ocean. Handcrafted in Labrador and Newfoundland by Canadian Iceberg Vodka, the vodka has crystalline clarity and a lightweight, oily textured body. Its generous nose is imbued with the straightforward aroma of garden fresh cucumbers. There's no mistaking its aromatic imprint. The vodka has a delicate vegetal, cucumber fl avor that thankfully lingers on the palate for a remarkably long time. SKYY Infusions Dragon Fruit — This succulent Campari America spirit is made with dragon fruit, an alien-looking super- fruit rich in antioxidants that grows in tropical forests. Introduced in 2011, the vodka is crafted through a proprietary process that infuses all natural dragon fruit fl avors into smooth, premium vodka. The spirit has a vanilla, pear and strawberry bouquet and an exotic fl avor that's a cross between Bartlett pears and fresh strawberries with light spicy notes on the fi nish. ROBERT PLOTKIN is a judge at the San Francisco World Spirits Competition and author of 16 books on bartending and bever- age management including Secrets Revealed of America's Greatest Cocktails. He can be reached at or by e-mail at

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