Full Review

INDIGENOUS

INDIGENOUS
Empire State Wheat Vodka

Category: Unflavored Vodka

Date Tasted:
Country: USA
Alcohol: 40%
91 Points
Gold Medal
Exceptional
$40

INDIGENOUS
Empire State Wheat Vodka

Category: Unflavored Vodka

Date Tasted:
Country: USA
Alcohol: 40%
Clear color. Bright, fruity aromas and flavors of raisin-fig granola, frosted shredded wheat, dusty grain sack, and clay with a soft, bright, dryish medium body and a tingling, interesting, medium-long nut skin and oil, delicate spices, sweet wheat cracker, and earth finish. A very grain-forward vodka that will appeal to whisky drinkers.

Tasting Info

Spirits Glass Style: Mild & rich
Aroma Aroma: raisin-fig granola, frosted shredded wheat, dusty grain sack, and clay
Taste Flavor: nut skin and oil, delicate spices, sweet wheat cracker, and earth
Smoothness Smoothness: Tingling
Enjoy Enjoy: neat, on the rocks and in cocktails
Cocktail Cocktails: Vesper, Whiskey Sour, Vodka Martini
Bottom Line Bottom Line: A very grain-forward vodka that will appeal to whisky drinkers.

The Producer

Tuthilltown Spirits

The Producer
PO Box 320
Gardiner, NY 12525
USA
1 845-255-1527

Their Portfolio

Unflavored Vodka

Spirits Glass Shot Clear.jpg
Serve in a Shot Glass
Unflavored vodka is defined in the US as a "neutral" spirit devoid of color, aroma, and taste, however, the finest unflavored vodkas are served neat and do have a subtle taste, sometimes of the base grain or ingredient, citrus or even anise. But most vodkas are used for cocktails, often mixed with fruit juice (cranberry juice for Cosmopolitans or orange juice for Screwdrivers.), tonic, or soda for the ubiquitous bar-hopper favorite Vodka & Soda. To which craft bartenders these days like to say, "vodka pays the bills."

Unflavored vodka is made by fermenting and then distilling the simple sugars from a mash of pale grain or vegetal matter. Vodka is produced from grain, potatoes, molasses, beets, and a variety of other plants. Rye and wheat are the classic grains for Vodka, with most of the best Russian Vodkas being made from wheat while in Poland they are mostly made from a rye mash. Swedish and Baltic distillers are partial to wheat mashes. Potatoes are looked down on by Russian distillers, but are held in high esteem by some of their Polish counterparts. Molasses, a sticky, sweet residue from sugar production, is widely used for inexpensive, mass-produced brands of Vodka. American distillers use the full range of base ingredients, but most are made from the abundant supply of corn from the US heartland.