The Tasting Panel magazine

October 2016

Issue link:

Contents of this Issue


Page 95 of 108

october 2016  /  the tasting panel  /  95 The world's first truffle-infused vodka spares no expense in its origin or production. Black Moth Vodka (SRP $99) is crafted from the finest European wheat vodka, the spirit macerated with black French Périgord truffles, then distilled five times and filtered three times. The first of its kind, the all-natural vodka is a luxurious, hand-crafted spirit imported from the U.K., an elegant vodka that connects bar top to chef's table. Soft and delicate on the palate, seasoned with a hint of truffle that does not overwhelm, an ultra-smooth and never ending finish. For Paul Amin, founder and CEO of Black Moth Vodka, maintaining the integrity of both the spirit and the Tuber melanosporum was of utmost importance, capturing the sweet, full flavor of the vodka, as well as the intricate subtleties of the truffles. Amin emphasized that, "Black Moth Vodka has been developed over years of testing and blind tastings to deliver a vodka that is the best it can be and flavored with 100% natural ingredients to deliver the finest truffle vodka in the world." Through years of research and development emerged an exceptionally smooth, delicate vodka that is warm and mellow, earthy and spicy, yet well-balanced. Perfect enjoyed straight, on the rocks, with tonic, martini and dirty martini and in a good number of cocktails. Black Périgord truffles, time-intensive and difficult to procure, are underground treasures; this variety of truffle blossoms in late fall and winter, when trained dogs use their noses to locate them beneath the soil. Authentic ingredients separate Black Moth Vodka from other truffle products, which are often made with artificial flavors and aromas. "You are not getting an overpowering truffle flavor as you do in truffle oil and truffle salt, made with artificial flavors" Amin continues. "It's a vodka, made using the best real organic Périgord truffles we can obtain." Black Moth Vodka shines in a variety of prepara- tions behind the bar and in the kitchen—from rich seafood entrée sauces, to savory desserts, such as a Black Moth truffle and vanilla panna cotta. Cooking with Black Moth Vodka leaves behind pure truffle flavor, but the spirit is also well-suited for cocktails and on the rocks. Black Moth Vodka drinks like a gin, a fact that makes perfect sense given its origins from award-winning gin masters who have crafted over 65 gold medal–winning bottles in the United States. The sophisticated palate will enjoy Black Moth Vodka sipped on the rocks, with a cigar; at 40 percent ABV, the spirit opens up with the addition of ice. Black Moth Vodka was launched in the United States last month at Sage Restaurant at the Aria Resort & Hotel in Las Vegas. "Black Moth Truffle Vodka has been very well received in Europe and I am delighted to be bringing it to the United States," says Amin. —Becky Tsadik Further information visit: www.blackmothvodka. com. For information on U.S. Distribution contact Premium and Perfumed Black Moth Truffle Flavored Vodka: Uniting Chef and Bartender over Artisan Ingredients Dandelion zz ◗ 1¾ oz. Black Moth Truffle Vodka ◗ 1 /3 oz. dandelion root syrup ◗ 2 drops truffle bitters ◗ 1 /3 oz. pineapple juice ◗ Fever-Tree Tonic Water Shake all ingredients except tonic water hard over cubed ice and strain into chilled rocks glass filled with fresh cubed ice. Garnish with a lemon twist and dandelion flowers. BLACK MOTH VODKA PHOTO: BLACK MOTH VODKA

Articles in this issue

Links on this page

Archives of this issue

view archives of The Tasting Panel magazine - October 2016