Tiffany invited me to a vodka tasting on Monday night at Frisson*, on Jackson St. The venue was really cool — very 70s minimalist with an amazing back-lit domed ceiling.
After introducing ourselves to the PR folks, we were given the drink menu: an Indian Summer, with huckleberries and I can’t remember what else, and a more citrusy vodka drink whose name escapes me.
A vodka tasting? With mixed drinks?
I’m not going to say what brand of vodka it was, because I don’t want to disparage something I only tasted as a complement to the amazing huckleberry juice. But if one is launching a new vodka, especially a vitamin-infused vodka, where food critics might be, shall we say, a bit suspicious of the taste, wouldn’t you want to prove that it’s something that works well in a mixed drink and on its own? I feel confident I would have been able to taste it solo had I asked for it, but I find it strange that it wasn’t offered.
Further reading: Levitt, Stephen D. “Is Vodka Different,” Freaknomics blog, NYTimes.com. Aug. 31, 2007.
My take? Because vodka drinkers prefer an alcohol that, compared to other liquors like gin or whiskey, is tasteless, those people are more swayed by trends than by flavor. Therefore, new “it” vodkas can catch on, become hugely popular, then fade out when the next “it” vodka takes hold. Vitamin-infused vodka will, I’m sure, be huge in the Marina.
* The website automatically plays music. Surfer beware.