Comments on: With a little help from the mom of a scofflaw http://scofflawsden.com/blog/2008/09/04/with-a-little-help-from-the-mom-of-a-scofflaw/ Tue, 09 Apr 2013 00:09:05 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: SeanMike http://scofflawsden.com/blog/2008/09/04/with-a-little-help-from-the-mom-of-a-scofflaw/#comment-1031 SeanMike Sat, 06 Sep 2008 21:04:05 +0000 http://scofflawsden.com/blog/?p=340#comment-1031 Metrocurean: Wow, sweet tea vodka? Interesting - almost makes me wish I'd tried that before I tossed out what was left of the Dixie Bones sweet tea I had leftover. Kayser Soze: You're definitely right on distinguishable taste profiles. I did try to mention when I did Sobieski by itself that it had taste to it, and what that taste is. As I mentioned, I do enjoy drinking vodka by itself. :-) When I do my "showdown" I also plan on trying to differentiate between the flavors of the various vodkas. Metrocurean: Wow, sweet tea vodka? Interesting – almost makes me wish I’d tried that before I tossed out what was left of the Dixie Bones sweet tea I had leftover.

Kayser Soze: You’re definitely right on distinguishable taste profiles. I did try to mention when I did Sobieski by itself that it had taste to it, and what that taste is. As I mentioned, I do enjoy drinking vodka by itself. :-) When I do my “showdown” I also plan on trying to differentiate between the flavors of the various vodkas.

]]> By: Metrocurean http://scofflawsden.com/blog/2008/09/04/with-a-little-help-from-the-mom-of-a-scofflaw/#comment-1026 Metrocurean Sat, 06 Sep 2008 15:37:20 +0000 http://scofflawsden.com/blog/?p=340#comment-1026 Friends just brought us some Firefly sweet tea vodka from SC. I'm a Southerner who loves sweet tea, but I can't decide if this is the cheesiest thing ever or something worth trying to mix. It tastes exactly like what it is - sweet tea and vodka. Friends just brought us some Firefly sweet tea vodka from SC. I’m a Southerner who loves sweet tea, but I can’t decide if this is the cheesiest thing ever or something worth trying to mix. It tastes exactly like what it is – sweet tea and vodka.

]]> By: Kayser Soze http://scofflawsden.com/blog/2008/09/04/with-a-little-help-from-the-mom-of-a-scofflaw/#comment-985 Kayser Soze Fri, 05 Sep 2008 14:26:31 +0000 http://scofflawsden.com/blog/?p=340#comment-985 Why not a classic vodka martini? You're right in that with a cocktail having many additional elements it will get increasingly difficult to distinguish the vodka, unless that's your objective to verify. A vodka martini, with a splash of vermouth, the water that will melt from the ice when shaken, and olive juice if that's how you're making them, will offer a different taste experience from the straight vodka, but still allow the individual products to stand up for themselves (or not). I've recently become a big fan of Sobieski. I think it's very smooth, yet has a distinct yet pleasing rye foundation. It's got that rye-bread, yeasty nose, and it's a little peppery on the tongue, but not to be confused with heat/harsh. And it costs what good vodka should cost - not what some lemmings have been lining up to pay. A lot of people refer to the legal US description of vodka and default to the assumption that it's not supposed to have any taste whatsoever. The Grey Goose guys have continued to market that into people's brains (the less taste it has, the better it is), and if that's what you really believe you like about vodka, good for you. Just don't believe it because some hoity brand tells you to. A lot of good European vodkas do have noticeably distinguishable taste profiles (even brands sold here that are re-formulated for American palates seeking less robust flavor). While not as pronounced as whisky (and I love a good Redbreast, Jameson 18 or Pappy Van Winkle as much as the next guy), a lot of vodkas do have unique tastes and for people who haven't been marketed into believing it's not supposed to be there, exploring those subtleties and appreciating them can actually be fun. Why not a classic vodka martini? You’re right in that with a cocktail having many additional elements it will get increasingly difficult to distinguish the vodka, unless that’s your objective to verify. A vodka martini, with a splash of vermouth, the water that will melt from the ice when shaken, and olive juice if that’s how you’re making them, will offer a different taste experience from the straight vodka, but still allow the individual products to stand up for themselves (or not).

I’ve recently become a big fan of Sobieski. I think it’s very smooth, yet has a distinct yet pleasing rye foundation. It’s got that rye-bread, yeasty nose, and it’s a little peppery on the tongue, but not to be confused with heat/harsh. And it costs what good vodka should cost – not what some lemmings have been lining up to pay.

A lot of people refer to the legal US description of vodka and default to the assumption that it’s not supposed to have any taste whatsoever. The Grey Goose guys have continued to market that into people’s brains (the less taste it has, the better it is), and if that’s what you really believe you like about vodka, good for you. Just don’t believe it because some hoity brand tells you to. A lot of good European vodkas do have noticeably distinguishable taste profiles (even brands sold here that are re-formulated for American palates seeking less robust flavor). While not as pronounced as whisky (and I love a good Redbreast, Jameson 18 or Pappy Van Winkle as much as the next guy), a lot of vodkas do have unique tastes and for people who haven’t been marketed into believing it’s not supposed to be there, exploring those subtleties and appreciating them can actually be fun.

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