If you seriously to create vodka at home then you have to pick the right ingredients, equipment and most of all, opt for healthy active yeast to present yourself with simply delicious vodka.
You can prepare strong and silky smooth vodka by seeing to
If you wish to exploit the actual potent potential of vodka in a variety of vodka recipes then you can create your personal distinctive vodka drink formula to be able to shock your taste buds. In fact you may also showcase your bartending abilities b
You will certainly be amazed at the wide range of flavors available in the market and will have a lot of fun in choosing your favorite flavor even when allowing each delightful flavor to provide that marvelous buzz.
Vodka is generally produced by fe
While Soju is the highest selling liquor category in the world, this clear vodka-like distilled spirit has hardly made a dent in the U.S.
Apparently De La Ron has quite a few irons in the proverbial fire. They are actually a cosmetics company and they produce clothing and are into modeling as well as producing vodka
It literally seems like a thousand years ago that super premium vodka brands launched, even though I know it was really in my lifetime -not that I’m all that old.
A couple of weeks ago my editor emailed me and told me I would be getting a bottle of ZU Vodka to try. ZU? Sounds African! African vodka, who ever heard of such a thing?
Well, Waddya know, there seems to be a new category being developed in ultra high end Vodka!
The black label with the large Cyrillic letters on the frosty white bottle proudly proclaimed “Russian Standard” vodka and, oh yes, it also indicated it was 80 proof and distilled and bottled in Russia. This was a quite simple, straightforward and no nonsense approach and as practical as wearing Ermine in Siberia on a cold winter’s day. Quite “Russian” I mused. I wonder what they really meant by “standard”? Could it be the standard by which all others are judged or was it the standard drink of Russia? There was only one practical way to tell for sure.
- Posted July 9, 2012
- by -
- in category Wine
Somehow, I mistakenly came to the conclusion that there was a limit to what could be distilled and the flavors that any distillate could and should be imbued with. I have recently learned that I was horribly wrong on both counts.