According to U’Luvka founder Mark Holmes, craft vodka is on the rise. “There’s always been this issue that people measure the quality of a vodka on the number of distillations it’s had. The trouble is, the more times it’s distilled the less flavour it has. “Bartenders aren’t interested in that though they want flavour. It’s the reason they’re more interested in craft and small batch vodkas.” Even Absolut is trying to appeal to the craft
To get your Friday started off right, check out this plush vodka and watermelon. It’s the perfect toy for your tot, and it can be yours for $100.
LA Weekly blogger Patrick Comiskey is pissed about flavored vodka. Flavored vodka is the Joe Camel of spirits. It has become to drinking what Yanni is to music, what Jeff Koons is to art. Vodka is garish. It is cynical. It is kitsch. It has become a booze category that serves to confuse us about booze, that trivializes all of the best elements of the cocktail revival and replaces it with puerile fantasy. I wouldn’t
Organic vodka is a hard sale. According to Diane Paulson, it’s about doing what’s right for the planet. “People who know anything about distillation know that it’s such an intense process, that any pesticides or whatever was on the wheat or the rye or the corn, or whatever product you’re using … there aren’t really any left. It’s gone. So why bother? Well, I always joke that Organic Nation is not a health food for
Continue Reading Cascade Peak Spirits’ Take On Local, Organic Vodka
Best Bloody Mary has a great article explaining how to infuse vodka the right way. They specifically show you how to make an infusion to help our your bloody mary, but I’m sure that their advice will be helpful in any infusion you want to make.
The man behind Tito’s Handmade Vodka, Tito Beveridge, wrote a piece for The New York Times on careers. It’s a nice snapshot of where he came from and what he did before he started making vodka. Any fan should give it a read, and don’t forget to check out our Tito’s Vodka review if you haven’t already.
The Daily Mail India has a short piece on a meeting with Markku Raittinen, Finlandia’s brand ambassador. The article brags about Finlandia’s water source, but does make the important point that the water that goes into vodka matters. Even subtle differences in the calcium concentration can make for inconsistent batches of vodka. It’s something we rarely consider when looking at a vodka as a brand.
The folks at Masters of Malt have one upped themselves since the Naga Chili Vodka coming in at 100,000 Scovilles. The Naga Jolokias, or ghost pepper, vodka rates at 250,000 Scoville. If you’re a masochist, you might be interested in reading Gizmodo’s review of the Naga Jolokia vodka. It’s quite likely that VodkaBuzz will never do a review, so get it while it’s *ahem* hot.
Infusing vodka is a great way to add some flavor, but it takes time to completely infuse. Things are looking up, though, with a new line of infusion bottles from ZingAnything. The Zinger infusers are double walled (so they don’t sweat) bottles with a chamber at the bottom to pulverize fruit. In 15 minutes, the vodka (or water) steeps in the fruit, infusing it with the fruit flavors. You can make up your own combinations
With the recent buzz around “low calorie” vodkas like Skinny Girl and Voli, I thought it’d be a good time to talk about vodka and dieting. Before I start, this discussion is ONLY related to unflavored vodka. The flavoring in flavored vodkas can add calories and carbs, and vary wildly in how much. If you’re drinking flavored vodka, you can google for nutritional info and see how it fits in with your diet. First, I’ll
Continue Reading Vodka and Dieting (Low Carb Diets and Low Calorie Diets)
