Issue link: https://digital.copcomm.com/i/91577
KARLSSON'S GOLD Karlsson's Gold is an entire reinvention of what potato vodka is supposed to be, a throwback to traditional methods and arti- sanal techniques. With a rich fl avor that moves from sweet and warm, to almost peaty, it actually takes on the proper- ties of a good bourbon or blended scotch. The fl avor of Karlsson's immediately comes through with its cocoa nose, and fi nishes with a slight hazelnut on the back of the tongue. This vodka is made from a blend of seven varieties of virgin potatoes from the exclusive Cape Bjäre in the south of Sweden. Distilled once and unfi ltered, all the natural fl avors are maintained and savored. This vodka clearly stands out above the rest in uniqueness, elegance and style. Anyone who says vodka has no taste has never tried Karlsson's. When poured over ice, it opens up the bite and enhances the sweetness. If you want to get creative, pour it over vanilla ice cream in a Martini glass, with a splash of espresso . . . Yes, vodkas like this make for great desserts! Spirits of Gold/Private Brands Inc. OFF THE BEATEN PATH HIGH ROLLER When you think sweet potatoes, Thanksgiving Dinner will usually come to mind before vodka. But High Roller Vodka, appropriately named from its conception in Las Vegas, has created the world's fi rst premium vodka made from sweet potatoes. Distilled by hand and made with select California- grown ingredients, High Roller uses a single-distillation process allowing for more effective quality control. Farm to bottle, High Roller makes just one small batch at a time—and like any good Vegas night, how it starts and how it fi nishes are dramatically differ- ent. It has an immediate burst of fl avor that begins completely on the front of the tongue, then immedi- ately travels underneath. After a few seconds, it rolls over the top towards the back of your throat. The fl avor fi lls the rest of your mouth as it bounces of your taste buds. It's active, exciting and unpredictable . . . instantly a Sin City classic! High Roller Spirits FAIR. FAIR. is one of the most exciting vod- kas I have tasted in a long time. When I was fi rst introduced to it, I thought this vodka was an obvious gimmick. How could French distillers, using quinoa from Bolivia, make a spirit to stand up to the traditional vodkas available? I rarely admit that I'm wrong, but much to my delight, I was seriously misguided. Organically grown and Fair Trade– certifi ed, Fair Spirits sources its quinoa directly from the Anapqui Cooperative in the Bolivian Altiplano. The vodka is timidly grainy for a few seconds and then dissipates immediately to a slight sweetness on the very last note. It has a clean, full mouth fl avor with a light fresh fi nish. Although I prefer my vodka to stand alone, I do love this one with fruit juice (especially watermelon); it enhances the freshness of the fruit, without chang- ing its fl avor. Fair Spirits november 2012 / the tasting panel / 121 BLUE ICE If you're going to make an American potato vodka, shouldn't it be made from Russet Burbank potatoes from Idaho? The makers of Blue Ice thought so, and much to the consumer's delight, they were right on the money. Poland and Sweden had previously monopolized the market when it came to potato-based vodkas, but Blue Ice has managed to defy the stereotype that America can't stand up to Europe's vodka belt in quality. It starts off with a burst of sweetness on the tip of the tongue that slowly rolls as it fi nishes on a crispy note. It's clean yet grainy at the same time. I'm actually salivating thinking about an ice cold shot right now. That's one point for Idaho! Blue Ice isn't just for potato lovers, though. Committed to classic vodkas made from home- grown American ingredients, the Blue Ice portfolio celebrates this dedication with its mellow Organic Wheat Vodka, made from certifi ed organic wheat, and its bold Blue Ice G Vodka, made from a high-quality blend of American grain, launched this year. 21st Century Spirits