ingredients

All of a sudden there are at least four cucumber flavored vodkas. All seem to be first approved during 2008. Why all of a sudden? Is cucumber especially refreshing or versatile? If so, why didn’t somebody do this decades ago, inasmuch as the venerable cuke has been around for quite some time? Maybe it’s an advance in flavor technology, finding a way to capture what would appear to be a rather delicate flavor. In an attempt to understand the rise of cucumber flavored vodka, we looked to Morgenthaler and The Intoxicologist and Alcademics but still we don’t understand why cucumber and why now. If we had to guess, we’d say it’s a tribute to Hendrick’s gin. It came out in 1999 and refers to an “‘unexpected’ infusion of cucumber and rose petals” on the back label. The producer’s chief chemist explains:

we didn’t know exactly how to introduce the cucumber into the blend. No one had ever put cucumbers in gin. We did a lot of experiments macerating and steam-distilling cucumbers before we came up with the right formula. And it was the same with the rose petals. … Hendrick’s is made in small batches using a 550-liter pot still from the 1880s. The cucumber and roses are added at the...

Here is dué. It claims to be “The World’s First Chardonnay Flavored Vodka.” It is made in Italy and imported by Francoli of California. Francoli also has a Merlot Flavored Vodka. Emily Haile found this approval from way back in 2001 and brought it to our attention. The dué grape flavored vodkas are not to be confused with Ciroc. The latter is distilled directly from “Fine French Grapes,” as opposed to adding grape flavor to a grain vodka.

Yes, it’s official. You can make spirits from just about anything. Duncan Holaday is determined to show us how. Here is Vermont White Vodka, distilled from 100% Milk Sugar, according to the label. The website for Duncan’s Spirits, of St. Johnsbury, Vermont, says:

Inspired by traditional Tuvan milk vodka, this hand-made vodka is triple distilled from pure milk sugar and Vermont spring water. Crystal clear, smooth and with a delicate nose, this vodka is excellent straight and chilled, perfect in a white Russian. After a year and a half of designing, building and perfecting, the distillery burned to the ground the night before their first delivery. Daunted but not defeated, they rebuilt the distillery, this time with more efficient stills and a wood-fired steam boiler for power. Within six months they were distilling again, and in August 2001, Vermont Spirits made its first appearance in Vermont liquor outlets.

Tuvan milk vodka is mighty obscure; good luck finding any information beyond this. To go with the White, Duncan’s also has Vermont Gold. It is “Distilled from 100% Maple Sap.” Sounds expensive.