Beverage Dynamics

Beverage Dynamics May-June 2016

Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.

Issue link: https://read.dmtmag.com/i/675795

Contents of this Issue

Navigation

Page 37 of 51

Summer Selling Guide 38 Beverage Dynamics • May/June 2016 www.beveragedynamics.com it is redistilled in the alembic still. Before bottling, raspberry juice is added for complexity and a touch of natural sweetness and color. The Proximo Spirits vodka has the focused aromas of sun- drenched raspberries warming on the vine. Its palate is a lavish array of long-lasting, delightfully dry, true-to-fruit fl avor. High Spirits Prickly Pear — Flagstaff 's High Spirits Distillery 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 garnering 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 deli- cious, yet completely unfamiliar 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 veg- etal, cucumber fl avor that thankfully lingers on the palate for a remarkably long time. SKYY Infusions Dragon Fruit — This succulent Campari Amer- ica spirit is made with dragon fruit, an alien-looking superfruit 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. BD ROBERT PLOTKIN is a judge at the San Francisco World Spirits Com- petition and author of 16 books on bartending and beverage man- agement including Secrets Revealed of America's Greatest Cocktails. He can be reached at www.AmericanCocktails.com or by e-mail at robert@barmedia.com. OTHER TEMPTING FLAVORS BELVEDERE BLOODY MARY — This neo-classic is one of the first vodkas distilled for a specific drink. The all-nat- ural rye spirit is produced using a maceration of fresh tomatoes, black pepper, horseradish, bell and chili pep- pers, 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 different types of ginger, plus lemon, orange, cayenne and red pepper. of Bloody Marys. VAN GOGH DOUBLE ESPRESSO VODKA — Handcrafted at the Royal Dirkzwager

Articles in this issue

Links on this page

Archives of this issue

view archives of Beverage Dynamics - Beverage Dynamics May-June 2016