Vintage Cellars Catalogue - 03/02-20/04/2021 (Page 42)

is traditionally chilled in the freezer prior to being consumed neat adopted by american bartenders in the in the 1950s with cocktails such as the moscow number one spirit category in the united states and is the mainstay of renowned cocktails espresso martini ripe for reinvention recent entrants to the vodka category are beginning to demonstrate that the winemaking concepts of terroir and variety are possible crafted from grain sourced from regions showcasing the unique attributes of a specific water sources such as glaciers and icebergs labels that evoke the landscape from where drinkers' interest with vodkas crafted with today's increasingly health-conscious drinkers innovation in craft spirit production techniques shows sustainability is on the rise japanese craft vodka suntory haku is made three times more porous than regular wood have created what they claim is the world's taking carbon dioxide emitted by beverage manufacturing plants and converting it into alcohol using electrical energy → a spirited approach to flavour neutrality of flavour and smoothness were once considered to be the only defining attributes of distillers are making vodkas that exhibit some of the characters of their raw materials the result is vodkas that are more nuanced with subtle differences in flavours and textures have the opportunity to taste side-by-side ingredients will soon recognise they are not completely homogeneous in character each individual vodka can exhibit contrasting