The Vodka Tasting
In this episode, Jordan, Alex, and Eric taste through three craft vodkas made with different base grains. Here’s what we found:
Reyka is an Icelandic vodka made with wheat and barley, as well as (allegedly) glacier water. Regardless of how this may impact the polar ice cap, it does give a certail allure to the vodka, which we discuss when we note that the bottle is a slightly bluish hue–like the color of a glacier.
Tasting Notes: Minimally sweet (sucrose), slight alcohol burn, clean finish. Would be imperceptible if chilled.
Hanson of Sonoma
Hanson of Sonoma produces an organic vodka distilled from grapes, which makes sense, considering that Sonoma is one of the largest grape producing regions in the United States. This bottle was probably the favored sipping vodka of the three that we tasted.
Tasting Notes: Noticeably sweet (fructose), slight plummy flavor on the palate, with a lot of body and almost no alcohol burn on the finish.
Hailing from New Zealand, VDKA 6100 is a whey-based vodka. That’s right…milk protein. This vodka, although clean and generally agreeable, exhibited more of the traditional alcohol burn and numbing that many people expect from vodka.
Tasting Notes: Abundant alcohol on the nose and palate, clean flavor, some numbing. Of the three we tasted, it has the thinnest body and the harshest finish. On their website, they claim that the flavor “hints at citrus and white pepper,” but we admittedly didn’t come to the same conclusion.