Kástra Elión vodka is made from a blend of olives and wheat

Vodka often carries an expectation of having a rather flavorless and neutral element, yet it conserves its popularity. It seems that its status is not about how it tastes or smells, but the lifestyle it represents. However, this image is mostly passé. There are brands, some even among the highly esteemed, that distil their product to the point of flavorlessness, basking in their neutrality. While several others thoroughly infuse aroma and texture into each bottle, more daring ones toy with unconventional base ingredients, extending beyond the common grains and potatoes.

Kástra Elión is a part of this innovative group of vodka brands. Originating from Greece, this vodka is a blend of Greek olives and wheat. Named after an ancient castle, which stands sentinel over the hills and olive orchards of Nafpaktos— the ancestral residence of the vodka and its founding family.

The brand’s inception was spearheaded by master blender and certified flavor chemist Frank Mihalopoulos. He has accumulated nearly forty years of experience in product development for companies like Baskin Robbins, Dunkin Donuts, and Kahlua. Moreover, he served as a consultant for spirits brands such as Absolut and Stoli. His co-founder and son-in-law, Mike Camello, serves as the president of the company.

“We were enthusiasts of vodka, particularly the European varieties fashioned from malted barley and rye, noted for their exquisite textures,” shares Camello. They pondered the possibility: Can vodka be produced from olives?

Mihalopoulos invested a year in realising this concept. He arranged for a lab and procured distillation apparatus, embarking on tests with various global olive types. “I consciously detached sentimentality from the narrative, but coincidentally, we opted for a combination of three varieties that conveniently stem from my own home region in Greece.”

Kástra Martini |

The entire procedure is artisanal in nature, and it logs a higher yield loss than most vodka producers face. However, Mihalopoulos clarifies that conducting precise distillation cuts are imperative to filter out the heads and unstable compounds that are introduced by the olives.

There’s not a lot of sugar in olives, so the ethanol comes from the grains. Mihalopoulos is quick to point out that the olives lift up what already exists in the grain. There’s no flavor contribution from the olives, and the company never set out to make olive-flavored vodka; instead, the olives contribute the vodka’s trademark mouthfeel and smoothness. Before bottling, the distilled spirit is blended with spring water from Greece’s mineral-rich Mount Taygetus.

Kástra Elión vodka has a very clean nose, free of any off-putting chemical notes or exaggerated alcohol burn. Aromas are sweet and savory, with vanilla and butterscotch leading the way. The palate brings mild fruit notes, citrus and a hint of pepper. It sits on the tongue and stays with you, activating the salivary glands as flavors build to more butterscotch and vanilla and some toasted bread.

Camello likes to drink Kástra Elión on the rocks with olives in it, but he acknowledges that not everyone wants to sip vodka. Fortunately, it’s well-suited to Martinis. When introducing the vodka to bartenders, the brand hopes they keep drinks spirit-driven and don’t go too crazy with sugar. “We want the vodka to shine and keep its mouthfeel,” says Camello.

Kástra Elión recently launched its own olive brine and cocktail olives, available individually or in a kit alongside a bottle of vodka, that are meant to create the ultimate Dirty Martini. The brine and olives both hail from the same Nafpaktos region where the vodka is made, so one can enlist the full trio for a very Greek, very olive-focused take on the traditional cocktail.

There’s no wrong way to enjoy a single measure of good rum. You can have it straight, mix it with water or cocktails, or savor it on the rocks with ice. The latter option is perfect for newcomers or those seeking a milder taste, as it tempers the sharpness while letting you relish the sweet, nectar-like flavor without an overwhelming alcohol punch.

However, there’s a reason why lots of folks recommend using whiskey stones instead of regular ice when enjoying rum on the rocks. Accidentally adding too much water can dilute the unique flavors and nuances within the rum (especially the pricy kinds), and it’s hard to get the balance just right when you’re dealing with varying-size ice cubes. But instead of whiskey stones, here’s an idea: coconut water ice cubes!

Made from coconut water instead of plain water, these ice cubes won’t dilute the rum’s flavors as they melt. Instead, they’ll enhance the taste of the liquor with a hint of coconut, giving neat rum a rather tasty and tropical coconut twist. They’re incredibly easy to make. Simply get some fresh coconut water — the fresher, the better — and pour it into a large whiskey ice cube mold. Pop them in the freezer, and in a couple of hours, you’ll get a trayful of coconut water ice cubes ready to go. Drop one into a neat measure of rum, sit back, and enjoy your rum on the rocks!

Read more: 23 Cocktails To Try If You Like Drinking Gin

These special ice cubes aren’t limited to just rum on the rocks; they’re a perfect addition to a wide range of tropical cocktails! Let’s start with the classic daiquiri. It’s a simple blend of rum, lime, and sugar, but you can elevate it by incorporating coconut cream and a few coconut water ice cubes while blending. The result is a sweet, nutty, and undeniably tropical creation that evokes the essence of a Caribbean sunset. It’s perfect for sipping whether you’re lounging on a palm-lined beach or enjoying it at your kitchen island.

These versatile ice cubes can also enhance a variety of chilled or blended tropical cocktails that feature rum. Take the Caribeño, for example, which already includes coconut water as a core ingredient. Adding coconut water ice cubes doesn’t dilute the taste; instead, it’ll amplify the drink’s signature equatorial flavor and give you a drink with a far more pronounced taste.

But while these coconut ice cubes work best in rum-based drinks, they can work with other liquors, too. If you’re a tequila enthusiast, consider fortifying a coconut margarita with these cubes. They’ll introduce a smooth, robust coconut essence that will bring this classic cocktail to a whole new level. And for an extra creamy touch, try adding coconut cream to the coconut water before freezing the cubes.

Read the original article on Tasting Table.

Southern Comfort is an American staple responsible for various and sundry long nights and even longer mornings. It’s got a sweet kick and a little spice, perfect as a shooter for anyone who doesn’t enjoy the bite of traditional whiskeys. But, Southern Comfort is also something of a chameleon, slipping onto the whiskey shelves of liquor stores nationwide with very few of us the wiser. You see, Southern Comfort is no whiskey.

You can’t blame the good people for not knowing — the Southern Comfort marketing team has leaned hard into its fake identity. The back of the bottle describes the origins of Southern Comfort as a mix of whiskey with fruits and spices. While that may be true, it’s a bit misleading. The whole situation was even further complicated in 2016, when Sazerac purchased Southern Comfort from its previous owner, Brown-Forman.

Sazerac announced that Southern Comfort would once again be made using real whiskey starting in 2017. It turns out, the previous company had been using a neutral grain spirit (similar to vodka) as the base for decades. You may be wondering: Now that whiskey is once again the base spirit, is Southern Comfort whiskey? As a matter of fact, no, it’s not — it’s a liqueur.

Read more: The 25 Best Bourbon Brands, Ranked

The boundaries that exist within the alcohol universe aren’t always crystal clear, yet they’re not wholly random. A liqueur involves the amplification of a base spirit with various spices and sweeteners. This base could comprise vodka, whiskey, a neutral grain spirit, rum etc. Southern Comfort, whose actual ingredients remain a well-guarded secret, is known to have whiskey as its base spirit, as announced by Sazerac. Following this, sugar and a fruit concentrate are incorporated, which land Southern Comfort its distinctive apricot-taste.

Therefore, although whiskey is one of the ingredients in Southern Comfort, it is more accurately a liqueur based on whiskey. For the regular Southern Comfort consumer, this is an insignificant detail. Whether it’s called flavored whiskey, spirit whiskey, or whiskey liqueur, most individuals acknowledge its difference from traditional bourbons or ryes.

A point of contention arises when we attempt to determine the exact moment whiskey switches over to something else. For instance, scotch has an added flavor from peat. The peat is smoked over the barley, not directly added to the drink, but the difference isn’t substantial. A feasible analogy could be this: a canned premixed Jack and Coke clearly isn’t whiskey, even if it comprises whiskey. If we regard Southern Comfort more as a premixed cocktail and less a single-barrel bourbon, we’re thinking in the right direction.

Check out the original article on Tasting Table.

Pouring vodka shots

Without vodka we wouldn’t have the Dirty Shirley, the trendy espresso Martini or the legendary massive comopolitan cocktail Ina Garten shared on her Instagram in April 2020. The clear spirit with the neutral flavor is a popular booze for cocktails because it plays well with many mixers, but not all vodkas are the same, which is why you’ll see many different vodka brands at your local bar. There isn’t just one singular type of vodka, but different ones based on location and ingredients and which one you prefer depends on what you like and how you’re using the spirit.

“It’s all about creating a match made in *your* cocktail heaven,” says Ashley Eldefri, brand ambassador for The Community Spirit Vodka. “Price is only sometimes an indicator of quality: Expensive doesn’t necessarily mean better regarding vodka. It’s always worth trying different brands and price ranges to find one you enjoy.”

To help you narrow down your choices and make your next trip to the liquor store a bit easier, we chatted with drink experts to break down 9 of the most popular types of vodka based on their ingredients, country of origin, flavor profile and more.

Related: 5 Different Types of Tequila, Explained

Making vodka has plenty of nuance, but for the purposes of this discussion, we’ll try to distill (pun intended) it down for you. Vodka starts with your base ingredient (often a grain, though it could be potatoes or molasses), water and yeast. That mixture is fermented for a couple of weeks, then strained. The liquid from the fermentation process is distilled, filtered, diluted with water and bottled. 

Related: 9 Popular Costco Liquors, Ranked From the Bottom(s) Up

Eldefri suggests that grain-based vodkas like rye provide a more spiced character with strong, rich undertones. This type of vodka tends to be leaner and drier than other variants.

Rye vodka is specifically well matched in certain mixed drinks. Alissa Marinello, a bartender at Vivamee Hospitality properties, Renault Winery & Resort and LBI National in New Jersey, explains that a dirty vodka martini can highlight the unique traits of rye vodka. The subtle, dry nature of rye vodka pairs superbly with the sharp hint of olive juice in this cocktail.

On the other hand, fruit vodka does not originate from fruit itself. The fruit flavor is infused post-distillation. Eldefri points out that numerous contemporary brands offer flavored alternatives, with added fruits or herbs post-distillation. Popular fruit vodka flavors encompass melon, strawberry, blueberry, lemon, raspberry, lime, and orange.

Marinello suggests avoiding artificial ingredients and colors, and instead making your own flavored vodka. Her advice is to fill a jug with a non-flavored vodka and a fruit of your preference. The vodka is then left to infuse for a minimum of three days, and a maximum of seven. After the infusion, the fruit flavored vodka is strained into a jar or bottle, ready for cocktail making!

Many people love having corn with their dinner, and it is also a favored ingredient in vodka. According to Eldefri, vodkas made with corn are praised for their mild and slightly sweet taste, combined with a silky mouthfeel and hint of vanilla or buttery nuances.

Eldefri suggests that if you are craving a martini, you should consider using a corn-based vodka for this classic drink, allowing the liquor’s unique flavor to shine through.

Now, to clear any misconceptions, vodka made from potatoes does not taste like french fries or mashed potatoes. Eldefri explains that these types of vodkas are loved for their creamy, rich texture and the slight earthy and nutty flavor they possess.

Potato vodka is a wonderful companion to savory foods, such as particular cheeses and meats. This can be a valuable tip for future dining or dinner party hosting.

If you’re looking for a distinctive vodka experience, consider molasses-based vodka. Eldefri explains that this type of vodka, typically associated with rum production, delivers a marginally sweeter and more nuanced flavor, featuring molasses and caramel nuances. The caramel-like flavor of molasses vodka can beautifully complement a cream-based cocktail like a white Russian.

As Marinello points out, flavored vodka is enjoyable to experiment with as it allows for the creation of more complex cocktails with fewer ingredients. However, she recommends those with gluten sensitivity to avoid this type of vodka, as post-distillation artificial flavorings that may include this prevalent allergen can be added.

Regarding the variety of flavors, there is a vast spectrum, with many falling into the citrus (like lemonade, grapefruit) or fruit (such as strawberry, blueberry) categories.

In addition to the base ingredients, vodkas can vary based on where they’re made because different areas are known for specific styles of the spirit. “Russian vodkas, traditionally crafted from wheat or rye and subjected to multiple distillations, are celebrated for their pure and smooth qualities,” says Eldefri. Some of the most popular Russian vodka brands include Beluga Noble, Husky, Marmot Siberian and Smirnoff.

Eldefri says that American vodkas span from smooth neutrality to a focus on unique flavors driven by various base ingredients. American vodka is generally made with rye, wheat, potato or corn to create a unique flavor profile with a velvety texture and earthy, warm taste. This will vary based on the bottle, but the best way to think about it is the best of both worlds made from different types of ingredients.

According to Marinello, Poland and Russia both claim ownership of introducing the first spirit. That said, Polish vodkas, made from potatoes or grains, offer a slightly more robust flavor with hints of earthiness or sweetness.

Up next: Celebrity Chef Pati Jinich’s Simple Formula for Making the Perfect Cocktail

Southern Comfort is an American staple responsible for various and sundry long nights and even longer mornings. It’s got a sweet kick and a little spice, perfect as a shooter for anyone who doesn’t enjoy the bite of traditional whiskeys. But, Southern Comfort is also something of a chameleon, slipping onto the whiskey shelves of liquor stores nationwide with very few of us the wiser. You see, Southern Comfort is no whiskey.

You can’t blame the good people for not knowing — the Southern Comfort marketing team has leaned hard into its fake identity. The back of the bottle describes the origins of Southern Comfort as a mix of whiskey with fruits and spices. While that may be true, it’s a bit misleading. The whole situation was even further complicated in 2016, when Sazerac purchased Southern Comfort from its previous owner, Brown-Forman.

Sazerac announced that Southern Comfort would once again be made using real whiskey starting in 2017. It turns out, the previous company had been using a neutral grain spirit (similar to vodka) as the base for decades. You may be wondering: Now that whiskey is once again the base spirit, is Southern Comfort whiskey? As a matter of fact, no, it’s not — it’s a liqueur.

Read more: The 25 Best Bourbon Brands, Ranked

The delineation within the realm of alcohol isn’t as definite as one might wish, albeit not random. A liqueur employs a fundamental spirit which is then flavored with spices and sugars. This spirit could take forms like vodka, whiskey, a plain grain spirit, rum and much more. Southern Comfort’s actual ingredient list remains a closely guarded secret but it is known that the base spirit is whiskey as announced by Sazerac. To this, sugar is consequently added along with a fruit concentrate that bequeaths Southern Comfort with its characteristic apricot flavor.

While Southern Comfort does contain whiskey, it’s technically a liqueur with a whiskey foundation. For the majority of Southern Comfort consumers, this nuance won’t greatly alter their perception. Be it flavored whiskey, spirit whiskey, or whiskey liqueur, it is recognized as being different from a traditional bourbon or rye.

In terms of fine distinctions, the point of transmutation of a whiskey into something distinct can be perplexing. For instance, scotch is flavored using peat but it’s not directly added to the drink but smoked and enveloped over the barley, yet the difference is hardly vast. Perhaps it can be envisaged this way: a readymade Jack and Coke in a can is certainly not whiskey, notwithstanding the presence of whiskey in it. If we regard Southern Comfort as sharing greater likeness with a premixed cocktail than with a single-barrel bourbon, we are likely on the right path.

Consult the original article on Tasting Table for additional understanding.

There’s no wrong way to enjoy a single measure of good rum. You can have it straight, mix it with water or cocktails, or savor it on the rocks with ice. The latter option is perfect for newcomers or those seeking a milder taste, as it tempers the sharpness while letting you relish the sweet, nectar-like flavor without an overwhelming alcohol punch.

However, there’s a reason why lots of folks recommend using whiskey stones instead of regular ice when enjoying rum on the rocks. Accidentally adding too much water can dilute the unique flavors and nuances within the rum (especially the pricy kinds,) and it’s hard to get the balance just right when you’re dealing with varying-size ice cubes. But instead of whiskey stones, here’s an idea: coconut water ice cubes!

Made from coconut water instead of plain water, these ice cubes won’t dilute the rum’s flavors as they melt. Instead, they’ll enhance the taste of the liquor with a hint of coconut, giving neat rum a rather tasty and tropical coconut twist. They’re incredibly easy to make. Simply get some fresh coconut water — the fresher, the better — and pour it into a large whiskey ice cube mold. Pop them in the freezer, and in a couple of hours, you’ll get a trayful of coconut water ice cubes ready to go. Drop one into a neat measure of rum, sit back, and enjoy your rum on the rocks!

Read more: 23 Cocktails To Try If You Like Drinking Gin

These special ice cubes aren’t limited to just rum on the rocks; they’re a perfect addition to a wide range of tropical cocktails! Let’s start with the classic daiquiri. It’s a simple blend of rum, lime, and sugar, but you can elevate it by incorporating coconut cream and a few coconut water ice cubes while blending. The result is a sweet, nutty, and undeniably tropical creation that evokes the essence of a Caribbean sunset. It’s perfect for sipping whether you’re lounging on a palm-lined beach or enjoying it at your kitchen island.

These versatile ice cubes can also enhance a variety of chilled or blended tropical cocktails that feature rum. Take the Caribeño, for example, which already includes coconut water as a core ingredient. Adding coconut water ice cubes doesn’t dilute the taste; instead, it’ll amplify the drink’s signature equatorial flavor and give you a drink with a far more pronounced taste.

But while these coconut ice cubes work best in rum-based drinks, they can work with other liquors, too. If you’re a tequila enthusiast, consider fortifying a coconut margarita with these cubes. They’ll introduce a smooth, robust coconut essence that will bring this classic cocktail to a whole new level. And for an extra creamy touch, try adding coconut cream to the coconut water before freezing the cubes.

Read the original article on Tasting Table.