Glossy Booze: Late October Edition
Clearly a Failure

The Pisco/Vodka Border

Pisco100 Vodka can be made from most anything- corn, wheat, potatoes, grapes, maple syrup, honey, molasses, sugar beets, etc. But it is distilled to high proof to remove most flavor, and most of these base materials don't come in a lower distillation proof, unaged form. (Barring corn likker, of course.)

Primovodka But trying some recent products made me realize there is a closer boundary between pisco and vodka. Pisco 100 is a brand I've written about before that's a very light, sweet, floral pisco. At the SF World Spirits Competition Double Gold Winner tasting event in San Francisco a while back, I sampled Primo Vodka. It is an Argentinian grape-based vodka that comes in Malbec, Cabernet Sauvignon, and Chardonnay varieties. The one I tried is very grapey and flavorful for a vodka.

I think in the near future, we're going to have to address vodkas that not only taste like something, they taste like something with which we're already familiar.


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Dominik MJ - the opinionated alchemsit

This is a rather old post - though I have just found it...

I think if intend of vodka is no more, to be neutral [tasteless, odorless, clear] it will be something else than vodka.
There are several attempts, which are great - but: do you want to call something vodka, which is more an eau de vie, or a grape spirit or what ever?


I just tried an Australian vodka thoughtlessly expecting a typical vodka flavor and texture. With my first swallow I instantly remembered the one and only time I tried and enjoyed a bottle of Pisco from Peru. I looked at the bottle again, saw that it was made from grapes, did a search: "Pisco vs grape vodka" ... and read your words and thoughts. Well said, and without saying or asking more, I agree with you completely.

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