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Valor Vodka is the latest product from Brave Spirits, LLC, a Pennsylvania company with a noble and inventive method of marketing…you drink, we donate. That is, for every bottle of spirits sold, two dollars of the purchase price goes to a foundation which in turn, makes donations to various military, police, and firefighter charities. Not a bad idea, but one of my question was upon looking at the line-up from Brave Spirits–First In Whiskey, Valor Vodka, Standing Guard Gin, and At Ease Rum–how does it taste? So, I decided to do a series of tastings on each of these products to give you, the consumer, an idea of how these products measure up.
Valor Vodka, the subject of this review, is American-made, as all products from Brave Spirits are, down to the very labels. In recent years, a wide range of vodkas are being produced in the United States and have turned out exceptionally well. This should come as no surprise, as vodka is perhaps the most popular spirit sold in the United States. Vodka is essentially neutral grain spirits diluted with water to the standard 80 proof. It is inexpensive to make, as it requires no special ingredients and no aging requirements. While it could be argued that anyone can make vodka, it can also be argued that it takes a real craftsman to make it well.
The goal of most vodka producers in the United States is to produce a spirit with little or no color or flavor. It is in that vein that we can classify Valor Vodka. The taste is very clean and crisp. I used Valor Vodka to make a variation on a Cosmopolitan that I’ve been playing with, and it worked very well, lending no flavor to the drink. While lending no flavor might seem as a dig towards Valor Vodka, it actually is a compliment. Valor Vodka meets my expectations of what a vodka should be–a clean, crisp spirit that lends itself well in mixed cocktails containing fruit juices or other spirits. While vodka martinis have become all the rage, I’ve never been a big fan. There are some exceptions out there, but as a rule, I would rather consume vodka in a mixed drink or cocktail.
I would encourage you to give Valor Vodka a try. You might find it meets your needs in your home bar. While not available everywhere in the U.S., you may find online retailers at www.bravespirits.com.
I mentioned in an earlier post for Mixology Monday: The Peppertini, an interesting tasteful vodka called Karlsson’s Gold. I must say this vodka is awesome. I have had other potato vodkas such as Luksusowa and sampled vodkas made from grains, but never have I tasted such FLAVOR in a vodka until Karlsson’s. That’s right, I said FLAVOR.
The first thing you need to know is that Karlsson’s is a 100% potato vodka, made from seven different varieties of new potatoes. Among them is the Solist potato. According to their website at http://www.karlssonsvodka.com/,
“The new potato Solist is originally from Germany. It has white flowers and blooms sparingly. The root is a perfect round oval, the thin skin a lovely yellow, the pulp a light yellow color. It is one of the absolute favorites of the Bjäre Cape farmers, thanks to its firm consistency and smooth, round taste.” These new potatoes are considered a delicacy in the region, with new harvests fetching a price of upwards of 100 US Dollars.
Once harvested, the potatoes are carefully washed to remove any soils or contaminants, insuring only the best in raw ingredients. Potatoes are then ground and mashed, cooled, and then enzymes are added to facilitate fermentation. Once fermented, the resulting wash is then carefully distilled to produce the final, pristine product. Make that distilled only ONCE, thus preserving the natural flavors, under the watchful eye of Master Blender Bjore Karlsson, also known as the “Father of Absolut” for his hand in creating one of the world’s most successful vodka brands.
With it’s unique, potato-like shaped bottle and distinctive closure, Karlsson’s sets itself apart from the myriad of other vodkas on the store shelves. Karlsson’s doesn’t disappoint in aroma or in taste.
Upon opening my bottle of Karlsson’s Gold, I allowed myself to gently inhale the vapors from the wide bottle opening. I was expecting the sharp, biting scent of alcohol. Karlsson’s disappointed me, but in a good way. Earthy was my first impression of the aroma. I could almost get the scent of freshly washed potatoes in the smell, which was gentle and did not overpower my senses.
The taste reflected what I smelled–earthy and fresh…and very smooth. At 40% ABV, I got no burn from the alcohol even as the vodka hit the back of my throat.
I highly recommend Karlsson’s Gold Vodka to anyone considering themselves a vodka aficionado. However, don’t let that deter anyone from giving this wonderful spirit a try. I have never considered myself a vodka anything….only using it when necessary. However I would seriously consider going to Karlsson’s for my mixology needs when recipes call for vodka. Another recipe worth trying, which was my inspiration for The Peppertini in the aforementioned post, is the Black Gold.
Black Gold
Pour Karlsson’s Gold over ice
Add two turns of Black Pepper
As I write this, I can still taste the lingering effects of Karlsson’s Gold. May you find it as an affordable luxury you simply cannot live without.
Karlsson’s can be found at Park Avenue Liquor Shop in New York, or through the store’s website, www.parkaveliquor.com .
Oh, Mixology Monday! How I’ve missed thee! I didn’t realize how much I’ve missed Mixology Monday until July came and went without it, due to the busy schedules of those attending Tales of the Cocktail 2009. No mind, however, everyone had other projects going on and worked out fine. I am glad, though, to be once again caught up in the last minute scramble for cocktail creations with this month’s theme, Vodka Is Your Friend, hosted over at Felicia’s Speakeasy.
The theme of August 10th’s Mixology Monday is “Vodka is Your Friend.” The recent high profile bashings of vodka interspersed with a few weak “yeah, buts…” left me wondering, is vodka the axis of evil, our most dangerous enemy? While it may not be the life of the party, expertsagree: Vodka’s obituary does not have to be written just yet.
So, into our foray of Vodka. I have often thought of Vodka as one of the most useless spirits…right along with Everclear or Diesel Fuel. It is supposed to have no taste, no color. In the past 20 years or so, it seems to have taken over the market. My favorite and only liquor store nearby has almost one half of it’s display wall, along with several smaller shelves, dedicated to vodka. Sometimes I am a little miffed if I can’t find my favorite tequila or gin (the other white spirit). Nevertheless, until recently, I didn’t pay much notice to vodka until a trip to the beach where vodka became a well-welcomed friend during the morning morning afters via the delicious, always welcomed Bloody Mary.
Arriving home from vacation I find no other than a bottle of Karlsson’s Gold Vodka sitting on my doorstep. Score! So while tasting this spirit for review, I decided to make up a drink which has become a new classic–the vodka martini–with an interesting twist . Meet the Peppertini.
Peppertini
3 oz Karlsson’s Gold Vodka
1 oz Martini and Rossi Dry Vermouth
Stir with ice until very, very cold
Strain into a chilled cocktail glass
Garnish with three onion-stuffed olives & three twists of fresh black pepper
The drink is very delicious. The complexity of the Karlsson’s Vodka with it’s earthy, full flavor lends itself well to this drink. More on Karlsson’s Gold in an upcoming product review. Cheers!
A few posts ago, I wrote an article on Infusions. Little did I know that a truly unique spirit would be coming to my doorstep that would challenge my point-of-view.
Pinky Vodka is touted as “the world’s most beautiful vodka”. To be honest, it is just that. The packaging of this spirit is a tall, elegant bottle with a blush-hued fluid inside. At first glance, Pinky Vodka may look a lot like a large bottle of perfume. When you first open it, you may think it smells like one as well.
Flowers….that’s what I get when I first opened the bottle, with it’s black synthetic cork. Classy. I like it already. I like corks, whether they be real or synthetic. No matter. Maybe it’s just the sound they make when opened.
The wave of floral scent wafted up into the room. The aroma was like that of a fine Zinfandel–light, refreshing, floral and fruity. For something to have such a pronounced aroma, it had to be more than just a simple infusion. Did they distill the botanicals such as you would with gin? Hmmm…I can’t say for sure. What matters to me most is that someone meticulously crafted a delicate, light spirit.
The company says on it’s website at www.pinkyvodka.com, that Pinky Vodka is “Distilled five times from pure glacial water and slightly sweet winter wheat, Pinky is hand blended with violets, rose petals, and ten other botanicals to create a flavor kissed with the delicate fragrance of a midnight garden (we have champion Scandinavian wine tasters to thank for that).”
The delicateness of this spirit does not disappear upon tasting. First, I poured about half an ounce in a small glass and gave it a taste. I could taste the flowers, followed by a sharp alcohol burn. I am pretty accustomed to drinking strong spirits at full strength or close to it. However, this got me in the back of the throat for some reason. Perhaps my senses were fooled into thinking that I was in fact, drinking a sip of wine, and the 40% ABV of Pinky Vodka snuck up on me. Nevertheless, I continued my tasting, this time adding a splash of water to the Pinky, allowing it to blossom forth with more aromas and cutting the alcohol down to 35-38%–a little trick I learned from tasting Scotch whisky. The water, or branch, helps to release some of the aromas trapped in the alcohol, and serves the dual purpose of bringing the ABV down to a level that is more palatable. I didn’t get much more aroma from the Pinky with this method, but it did quiet it down somewhat. I did get more of the rose petal taste from it, something that dominates the flavor of Pinky.
I decided to consult the accompanying literature and recipe booklet I received from the folks at Pinky. First up, was the Pink Kat. I didn’t have any tonic available, so opted for the club soda version of this refreshing drink. By the way, it’s very good! Light, refreshing (that’s something that you’ll be saying to yourself a lot when drinking Pinky) and floral– a fine drink to introduce someone to Pinky Vodka. I can imagine myself sitting out by the pool having one of these while watching the kids play. Nice!
Pink Kat
1 part Pinky Vodka
1 part club soda or tonic
1/2 squeezed lime
Serve in a highball glass over ice
The second recipe I tried was the Naked Pinky Cosmo, created by Joe’s in Venice, CA. Although I think my splash of cranberry was a little more than a splash, and my cocktail leans more toward the Pinky Cosmo, it was very good. I’m not much for Cosmos, but I like this one. The surprising thing is that the floral taste of Pinky held up against the cranberry and against the triple sec very well. I would definitely recommend trying this one as well.
Naked Pinky Cosmo 
1 part Pinky Vodka
Splash of triple sec
Splash of cranberry
Two squeezes of a lime
Splash of simple syrup
Shake over Ice
Strain into chilled cocktail glass/ Garnish with a slice of lime
My overall impression of Pinky: recommended for those who want something different at their next cocktail party or event. While not a vodka for use in classic drinks such as a Bloody Mary, any drink with a fruit juice or light fruit flavored spirit would do well with Pinky. Consider it to add a new dimension to your Vodka Martini. Remember, keep your drinks light with Pinky. You don’t want to overpower it and lose that delicate, floral flavor. It’s worth it!
Pinky is currently available online at www.wallywine.com/.
Special thanks to the folks at Pinky for allowing me to sample their wonderful product.
This is a planned two-part article on Infusions.
What are infusions?
Infusions are flavored spirits, whether by fruits, herbs or other flavorings. Flavored spirits are nothing new. If you check your liquor cabinet, it should have one or two bottles of liqueurs, which are flavored and sweetened spirits. Make sure not to forget your gins and other specialties like Benedictine, Chartreuse, Pernod, and absinthe. As you can see, we’ve been drinking flavored spirits by one method or another for centuries. In the past twenty years or so, however, liquor store shelves have become stocked with vodkas infused with every flavor you could possibly imagine. Absolut started the ball rolling in 1986 with Absolut Peppar, a pepper-infused vodka that was marketed for making the Red Snapper, aka the Bloody Mary. Not a bad way to start off, mind you. In fact, I would have to say that Absolut is the first vodka I remember seeing ads for. With over one thousand five hundred ads to date, it’s no wonder that Absolut is one of the most popular vodkas imported into the United States. Absolut now boasts eleven distinct flavors of vodka, but aren’t the only players out there…Grey Goose has three, Smirnoff has several, Bacardi Rum has seven, and now they are even flavoring tequila and bourbon!
In the United States, flavoring spirits began as a way for disguising the incredibly bad liquor that was being consumed during prohibition (Ted Haigh, pg. 22, Vintage Spirits and Forgotten Cocktails, Quarry Books, 2009). Vodka came on the seen and was easy to quickly produce and distribute. Since people wanted some flavor in their booze, they started adding fruit juices, etc. My theory is that as the result of vodka’s popularity (it has outsold whiskey in the United States) has spawned this explosion of flavored or infused spirits on the market today. I think though, that there are a group of folks out there who enjoy adding some extra depth and character to their favorite cocktails and are experimenting with infusions.
An Infusion How-To
I can’t elaborate much more on the production of gin, which I did in my Bombay Sapphire review, or go into the process of producing Benedictine, Chartreuse, or absinthe. What I will do is tell you how to do a simple infusion.
Clementine-infused vodka
A simple infusion is done by immersing fruits, vegetables, herbs or a combination of those in vodka, grain alcohol, whiskey, etc. I have been told that the easiest infusion to make is one with citrus. So lets make a clementine-infused vodka. Clementines are a type of orange…so yes, it should taste like oranges.
Step 1: Remove the peels from about a dozen clementines (they are small and you will probably need that many). Be careful to peel the clementines with as little of the white part (pith) on the skins. The pith is very bitter, and can ruin your infusion. After removing all of the peels, place them in a large, glass or food-safe plastic container. I think glass would work best because it is not porous and it is not possible to pass off-flavors into your infusion. WAIT! Don’t pour in your spirit yet! You’ve got all this lovely pulp laying around, add some of it (sans pith), not all…we don’t want your infusion to be too sweet from the sugar in the fruit. The flavor of the clementine will be in oil present in the peels, trust me.
Step 2: Cover completely the fruit and peels with your spirit. If some of your fruit is left uncovered it will rot and become one serious stinking mess. Cover tightly and put in a cool, dark place, getting it out and giving it a good shake every few days. Don’t forget to taste it either, making sure your vessel for tasting is clean. Don’t put anything unclean in contact with your vessel or infused mixture–cups, spoons, siphon, whatever. I know you’re dealing with 80 proof alcohol, but still, be sanitary. Your infusion is ready for the next step whenever you feel it has reached the flavor you’re going for.
Step 3: Use a cone filter or sieve to filter out the peels and fruit pulp. There still will be stuff floating around in your product. For some, it’s okay. For others, you may want to filter a second time through a coffee filter.
Well, what about activated charcoal? Activated charcoal can remove many of that taste you’ve been trying to achieve. Essentially, it is unnecessary. You’ll hear some folks do it and some don’t. I would not.
Step 4: Bottle and use when desired. Just remember to keep your bottling supplies clean to avoid contamination. You may also wish to refrigerate.
If you add sugar, which a typical infusion does not have, you’ve made a triple-sec, sort of.
Note: Remember that the items that you are using to infuse flavors into the alcohol will affect the proof of the spirit. Not enough to worry about, but it’s a good point to bring up.
Conclusion
The sky’s the limit when it comes to the flavors you create. I’ve heard of people infusing everything–lemons, to strawberries, rose petals, herbs, tomatoes, horseradish….even bacon!
I will be looking at one exciting commercial vodka infusion coming on the market very soon. So check back for further articles.
