![]() Here are some of the best flavored vodkas to try today. "There are some beautiful flavored ones, and they’re just more colors on my palette of ingredients to use in cocktail preparation.”įor Slava Borisov, bartender at Travelle at The Langham hotel in Chicago, the key to using flavored vodka as a base spirit is “adding other ingredients that specifically highlight the vodka's main flavor”-for instance, a chile-flavored vodka to lay down the spice in a Bloody Mary, or a berry-infused vodka to boost the cranberry juice in a Sea Breeze. “It is nice to see smaller artisanal distillers bringing in vodkas that have character," says Abou-Ganim. But times have changed, and flavored vodkas today are as well-crafted as any other spirit. Vodka has gotten a bad rap partly due to the outlandish, oftentimes poorly made flavored versions that flooded the market decades ago. “I’ve had 40 years working in the bar business, and one of the reasons I became an advocate of the spirit is that the backlash was hard to swallow,” he says. Putting in the freezer and then taking it out will have no effect at all.” In general, spirits that have hung out in a barrel longer will have more depth than vodka, so it’s best to keep them out of the freezer.Tony Abou-Ganim, renowned bartender and author of " Vodka Distilled," has no patience for people’s dislike of vodka, let alone flavored varieties. Says Kevin Liu, Chief Cocktail Maker at The Tin Pan, “There are comparatively fewer volatiles in vodka, while the whole point of aging whiskey is to create desirable volatiles.” He adds, “ just harder to detect when you have cold whiskey. However, much of enjoying a dram of whiskey is taking in the nose (the same goes for wine, which is why we also don’t recommend freezing it). However, to the average person, if you lose some vodka flavor, well, you’re not losing much. Hey, it reportedly gives you less of a hangover than whiskey. We’ll just say it: vodka is less complex than whiskey. Now for vodka, this isn’t a huge deal, because in general vodka has less flavor and odor than whiskey. ![]() when a spirit is too cold, the aromas and tastes might seem downright non-existent. We know that if a spirit is too hot, the smell of pure alcohol can be overwhelming (see: why we put ice in our whiskey). However, with that viscosity comes a tradeoff: the muting of flavors and aromas.Īs a spirit gets warmer, it releases more volatiles, compounds that easily vaporize. It coats the mouth.” The same can be said for any spirit (or liquid, really). According to Claire Smith of Belvedere, “ becomes more viscous, richer. That means after vodka hangs out in the freezer for awhile it has a better texture. As the temperature drops, the viscosity (thickness) of a liquid increases. Here’s the thing, sticking any spirit in the freezer has its benefits. The short answer is: It depends on the liquor and the individual. It shows the customers what they can have, multiple bartenders don't have to fight for control of the freezer, and a large portion of their sales are from mixed drinks which are served with ice anyway.ĭoes it make sense to store hard liquor in the freezer? When it comes to the bar, it just makes more sense to have the alcohol out on display. There is a noticeable difference in the taste notes of smoke and oak, so it's best to leave these ones out. It doesn't make the liquor go bad in any way, but is seen as heresy and you may be shunned by friends or family. Both are intended to be straight or on the rocks. You do not put bourbon or scotch in the freezer. ![]() When cold, the sweetness isn't as much of a smack in the face, and with fireball the flames seem to more along the lines of a smolder. When warm however, this isn't as much the case.īoth Deep Eddy Lemonade and Fireball have stronger, sweeter flavors at room temperature. When cold, Salagnac has a very similar taste to Hennessy. ![]() Those who didn't go for Remy Martin went for Salagnac. A couple that come to mind are:ĭuring the Hennessy shortage of 2017, many customers at our store had to look for alternatives. This can apply to just about any liquor, though some types of liquor have noticeable differences in taste when served warm vs cold. One overall benefit of storing any liquor in the freezer would be making it smoother on the way down - it eases any burn on the throat. Go to a place like Germany and their beer may be served at room temperature. Think about it this way: beer can be served at room temperature or cold, but when most people (in the US) ask for a beer, they want a nice cold brew. This mostly comes down to personal preference. ![]()
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