Issue link: http://digital.copcomm.com/i/7240
/ the tasting panel / march 2010 UP It started in Croatia, where crystal clear springs from Red Lake—known to be one of Europe's purest bodies of water—filter through the earth from the foothills of the Dinaric Alps. Where Croatia was once synony- mous with slivovitz, a somewhat bitter distilled beverage made from plums, Akvinta brings a new romance to this part of the world. Mediterranean sunshine, fresh sea breezes and wheat grown in Tuscan soil create the telltale terroir that forms the character of a new vodka— one so pure it has nothing to hide. Akvinta, as a brand, is four years old. The darling of the mixology scene in hip, happening London—it's the cocktail-crazed city's number three selling super-premium vodka—and with a growing presence in France and Italy, this European white spirit has just recently landed in the U.S. Being USDA-certified organic and kosher are just a couple of its attributes; its taste is a whole differ- ent game. With a 95 score from THE TASTING PANEL and top-shelf status at such notable New York venues as Le Cirque, Nobu, Daniel, Adour, The Box, Touch and Pacha (where 100 cases a month is becoming de ri- gueur), Akvinta has dazzled the East Coast; the West Coast now has the opportunity to become acquainted. What's up with a vodka that just hit the states last September and is piqu- ing the interest of top mixologists and savvy buyers? "It's the flavor profile and the character of the vodka," says Nobu Los Angeles mixologist Marcus Voglre- ider, whose ten-year stint with one of the country's most trending-setting bar scenes (he began with Nobu London, then Miami and opened L.A. two years ago) makes him wise to what is good in the alcohol brand category. Voglreider picks up some ex- otic notes in Akvinta and has been inspired by its fragrant floral tones, white stone fruit and vanilla lushness to craft original cocktails that reflect the vodka's charms. UpFront with Akvinta by Meridith May At Nobu Los Angeles, the house Bellini picks up the peach accents in Akvinta. The delicate drink combines peach schnapps, fresh peach purée and a floating flower; Akvinta replaces the traditional sparkling wine. PHOTO: CATHY TWIGG-BLUMEL