At 10 this morning, Ethan Kelley and I sat down with an editoral assistant from Saveur and tasted through 22 American, artisanal vodkas.
Some of the line-up. The base ranged from barley to wheat to rye to potato to maple syrup to corn to milk sugar to grape. One was even filtered through lava.
We compiled tasting notes and food pairing suggestions and we’ll be working on some cocktails, too. Most likely, the article will feature 12-15 of the ones we sampled. Stay tuned!
A Thirsty Spirit 