Issue link: http://digital.copcomm.com/i/57654
Passing the Test Michael Neff of Ward III in Tribeca first tried Purity on the recom- mendation of brand mixologist John Pomeroy. "It's never hard to convince me to try anything, but it's really hard to convince me to buy another vodka," says Neff. "But I assumed it had to be something worth looking at." His conclusion: "I think that it is great." So buy it he did, and Purity is now offered as an option on the bar's Bespoke Cocktail program, in which patrons chose spirits, flavors and textures, and bartenders create cocktails to order. Neff's tasting notes on the vodka were confirmed as part of a recent blind 40-vodka tasting among bartenders. Purity was among the top-rated brands from the group. Neff says, "On its own, it's very hard to judge it as anything but a quality distillate; but when you do a side-by-side tasting, the weaknesses of weak vodkas stand out and the strengths of well-made vodkas really stand out." GRACE KELLY ◗ 2 oz. Purity Vodka ◗ 1oz. lime juice ◗ ½ oz. triple sec ◗ Fresh raspberries ◗ Top with champagne float. Michael Neff pours his Grace Kelly cocktail at Ward III in Tribeca, NY. Shining Through "When I first heard about the 34 distillations, I thought it was just more marketing; but when I tasted it, I said, 'Oh, I get it!' It's something that actually benefits from the process that it goes through," says Jonathan Baird, Beverage Director and Sommelier at Hatfield's restaurant in Los Angeles. "I find that it's a very assertive vodka, but it's Jonathan Baird of Hatfield's in Los Angeles. very polished. It has this nice presence and it doesn't get washed over by the other ingredients you put in with it," he says. "One of my bartenders put it in a drink that's like a fizz with egg whites, and you can still taste it. I've even had a Gin Fizz where the gin gets lost, but Purity holds its own and maintains its grip." Baird continues, "We've incorporated it into a lot of our cocktails. It's great by itself, it's great with minimal manipulation and it maintains its presence no matter how much stuff you throw at it." march 2012 / the tasting panel / 59 PHOTO: DOUG YOUNG PHOTO: CHRISTINE MERSON