Posts Tagged ‘ingredients’
Turning against the tide of a great many cake and candy flavored vodkas, this brand has cut in the direction of something rather surprising — tobacco flavored vodka. Credit to Robert Back of International Spirits (Jacksonville, Florida) for pulling this off. It probably was not easy, and it comes complete with a disclaimer that THIS PRODUCT DOES NOT CONTAIN ANY TOBACCO OR NICOTINE. The regular, flavored vodka version is here. The menthol version is here (distilled spirits specialty). The company explains:
“With over 45 million people in the United States identifying themselves as smokers, our new tobacco flavored vodkas will be sure to find a niche in the already crowded flavored vodka market,” said International Spirits’ CEO Tony Elward. “We’re also confident that non-smokers will enjoy the new tobacco flavor product as our customers are always looking for the next big thing.”
Ivanabitch Traditional Tobacco Vodka features a bold taste of smoky vanilla blended with sweet caramel. The Menthol Tobacco Vodka features the same taste as the Traditional Tobacco Vodka with a hint of mint.
A product of the Netherlands, all flavors of Ivanabitch are formulated using all-natural flavorings, are 70 proof and five times distilled and then filtered over active charcoal.
Although I don’t think anyone should hold their breath for a nicotine flavored or infused vodka, the next logical step might be something like this Perique Tobacco Liqueur (made with tobacco, unlike what is in the disclaimer above). So far, I don’t see any sign of TTB approval on Perique.
Not that I read the PETA stuff every day, but I could not resist when I stumbled on PETA’s article entitled, “Is Wine Vegan?” It makes the point that:
The majority of people are unaware that wine, although made from grapes, may have been made using animal-derived products. During the winemaking process, the liquid is filtered through substances called “fining agents.” This process is used to remove protein, yeast, cloudiness, “off” flavors and colorings, and other organic particles. Popular animal-derived fining agents used in the production of wine include blood and bone marrow, casein (milk protein), chitin (fiber from crustacean shells), egg albumen (derived from egg whites), fish oil, gelatin (protein from boiling animal parts), and isinglass (gelatin from fish bladder membranes). Thankfully, there are several common fining agents that are animal-friendly and used to make vegan wine. Carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques are all suitable alternatives.
For those who would prefer not to torment an animal in the course of pouring a glass of wine, The Vegan Wine Guide already lists more than 400 wines. The Vegan Vine seems like a good example. As I flipped through a few of the 400, I was not surprised to see that few if any make direct claims that the wine qualifies as “vegan.” After all, TTB is not known for being footloose and fancy-free about various claims. Foursight Wines has said:
[we were] pleased that the TTB allowed us to state that our wines are suitable for vegetarian and vegan diets. Clos La Chance has begun marketing all vegan wines, but the TTB didn’t allow them to say that the wines didn’t use animal products (see the Wines & Vines article here). Frey is a noted vegan producer but their wines don’t list it on the label. So, unless anyone out there has a correction for me, I have yet to find another U.S. producer with a vegan and vegetarian statement on their wine labels.
If your tastes run in the other direction, you may prefer these libations replete with animal byproducts.
I have not spent a lot of time in Austin, Texas, but I like the slogan: Keep Austin Weird. I am thinking about this today because, quite often, it occurs to me that the alcohol beverage industry, similarly, seems to draw more than its fair share of eccentrics. In my view, that’s a good thing and helps make it a fun place to spend a career.
I am thinking about the distiller who lit his finger on fire in the office, to make sure we understand that his product is the real deal. I am thinking about the client who owns a small island in the Caribbean, and once ditched his Rolls-Royce by the side of the road to sail around the world with a monkey. I am thinking about the Tequila importer who said 20 minutes was more than enough time to get across town, to our front section seats at Madison Square Garden, for Elton John’s 60th birthday concert. (Little did I know that he’d park his big Mercedes at the adjacent curb and scurry up a back-alley entrance, midway through President Clinton’s introduction.) I am also thinking about the beer executive who wore a green leisure suit, all day, on St. Patrick’s Day a while back.
It would not be better, if everything were plain like a Safeway-brand Vodka. In this spirit, I look forward to raising up a glass of Dumante Pistachio Liqueur — a nutty spirit indeed. A Louisville publication explains that David Dafoe, a “beverage architect” is one of the forces behind this unconventional product, along with lawyer-and-pistachio-devotee Howard Sturm. The Louisville article further explains:
Dafoe apparently is creating Epicenter, a center/distillery/entertainment complex where you can watch booze being made and bottled, then buy the first products made in downtown Louisville since Prohibition started 93 years ago. … For more than 20 years, Flavorman has been proud to be the beverage development partner for premier companies across the United States,” said Dafoe. … The Epicenter is part of a growing national trend toward artisan distilleries. While there were 143 distilled spirits plant licensees in the United States in 2006, there are now over 700.
We look forward to meeting the next fun and eccentric clients, and working with them to keep beer, wine and spirits off-centered — or nutty — or anything but boring.
This post will start short but is likely to grow long over time. Very long. We will try to show the enormous range of foodstuffs from which wine is produced. With each post we will add to the list, and I predict it will grow way past 50
60 70. Today we add Honeydew wine to the list.
- Agave wine
- Apple wine
- Apricot wine
- Aronia berry wine
- Avocado wine
- Banana wine
- Blackberry wine
- Blueberry wine
- Buffaloberry wine
- Cantaloupe wine
- Cherry wine
- Cranberry wine
- Dandelion wine
- Elderberry wine
- Elder flower wine
- Fig wine
- Garlic wine
- Gooseberry wine
- Grape wine
- Hibiscus wine
- Honeydew wine. Made by Long Trout Winery of Auburn, Pennsylvania.
- Huckleberry wine
- Jasmine fruit wine
- Kiwi wine
- Linden flower wine
- Lychee wine
- Maple Wine
- Mango wine
- Mangosteen wine
- Marionberry wine
- Onion wine
- Peach wine
- Pear wine
- Pepper wine
- Persimmon wine
- Pineapple wine
- Pomegranate wine
- Rhubarb wine
- Strawberry wine
- Tomato wine
- Watermelon wine
As this blog enters its fifth (gulp, yes, fifth) calendar year, it has covered many bacon-related concoctions. There was of course this bacon flavored vodka in 2009 and this bacon flavored beer in 2010.
Although it’s not clear that any of the earlier-featured bacon-related products contained actual bacon, it was only a matter of time until something like Bacon Brown Ale came along. It is Ale Brewed with Buckwheat and Bacon, made by Uncommon Brewers, of Santa Cruz, California. The brewer explains:
We’re not faking our flavor with smoked malts, Bac-O Bits or other tricks that some breweries are using to create their bacon beers … . There’s real cured pork in that beer.
Even though the government would probably not allow anything resembling a health claim regarding normal beer, wine or spirits — whether tongue in cheek or not — everyone seems to have a soft spot for bacon. The TTB-approved label does indeed proclaim that “bacon makes everything better.”