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RE: [Distillers] Sparkling Carbonated Vodka

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  • Robert N
    Why not buy a Soda Stream C of something like it and if you want a red bull and vodka, mix it into a Soda Stream bottle, give it a blast of CO2, pour into a
    Message 1 of 7 , Dec 28, 2006

      Why not buy a Soda Stream ©  of something like it and if you want a red bull and vodka, mix it into a Soda Stream bottle, give it a blast of CO2, pour into a glass and there you have it. How about making up a few litres of it and decant into beer stubbies put a crown seal on it and there you have your favourite drink RTD (ready to drink) of your own. Toss them in the esky when you go to parties etc.


      Yours in Spirit



      From: Distillers@yahoogroups.com [mailto: Distillers@yahoogroups.com ] On Behalf Of John Wheeler
      Sent: Friday, December 29, 2006 7:08 AM
      To: Distillers@yahoogroups.com
      Subject: Re: [Distillers] Sparkling Carbonated Vodka


      Wow, that's an interesting thought.   Though, unless you're having something on the rocks, neat  or martini-style, I don't see this as a huge boon since you could just use carbonated mixers...  That, and how on earth would you "naturally" carbonate a 80 proof batch of gin with yeast and where can I get some of that if you can?

      Mmmnnnn... 80 proof beer.... move over Anchor..

      Though, in all seriousness for martini drinkers, a fizzy gin or vodka might be interesting.


      On 12/28/06, Carter Cathey <cartercathey@ tx.rr.com> wrote:

      The article below discusses a coming new product of sparkling (carbonated) vodka.  A little research into the O2 product shows it is a 40% ABV Vodka.  Has anyone experimented with this?

      I was thinking of trying this with neutral spirit force carbonated in a corny keg and then counter-pressure filled into a champagne bottle.  Might be very interesting with some flavored spirits…

      Does the ABV impact carbonation?  Does the pressure need to be greater?  I can experiment, but I thought somebody might have already played with this idea.


      Spirits: Trends for '07 include sparkling spirits, return to basics

      Thursday, December 28, 2006

      By Bill Toland, Pittsburgh Post-Gazette

      You love the delightful, dance-on-the- tongue carbonation of champagne or a good sparkling wine, but not the sweet aftertaste that comes with it. So what's a cocktail lover to do on New Year's Eve?

      Solution: sparkling vodka, perfect for bringing a bit of the bubbly into otherwise bubble-free mixed drinks.

      Problem: You'll have to wait until New Year's Eve 2007, since the brand of vodka, known as Vodka O2, won't be released for sale to American consumers until the first quarter of next year. For now, its limited release has been confined to Canada and Europe, mainly in the U.K. , distributed by International English Distillers in London . Marketing and trademarking problems have delayed the international release of the spirit for two years.

      Liquor distributing giant Diageo, meanwhile, is working on a similar spirit, as well as a sparkling gin, which we suppose would make the cocktail known as the Gin Fizz kind of redundant.

      Diageo -- the holding company that distributes Smirnoff, Captain Morgan, Crown Royal, Seagram 7, Johnnie Walker and many more -- hopes to win a patent for a process that naturally carbonates gin, vodka, rum and other spirits using yeast. (Vodka O2 uses a different process, basically a type of oxygenation as opposed to carbonation. )

      British newspapers have been reporting the Diageo news for a few weeks, suggesting that the company wants to capitalize on the market of imbibers who prefer fizz with their mixed drinks, while Vodka O2 is generating an Internet buzz on bartender and liquor review Web sites.

      The point, it seems, is that by this time next year, your martinis may be dry and fizzy if you wish, and that's a good thing, say those who have tried the stuff so far.

      "I can see how a bartender might like to have this on his shelf," said Rick Dobbs, a former San Francisco bartender who now runs the alcohol-devoted Web site known as "Martini Lounge."

      "It tastes like a vodka and soda. It could save a mixing step." With new vodka products released each month, it helps to have a feature that lets your brand stand out in a crowd.

      "The market's flooded for vodka," he said. "I can't imagine being a bar manager right now" trying to pick from the list of products being pushed by distributors. Most managers will pick from a handful of mainstays -- Grey Goose, Belevedere, Absolut and so on -- and might select one novelty item.

      And fizzy vodka might be it.

      Or it might not.

      It's one of many trends that may or may not come to pass in 2007. Predicting what's going on a year from now can be a tricky business -- who saw Red Bull and vodka coming? -- but here's our best shot, based on the collective wisdom of industry regulators, liquor purveyors, spirits writers and your truly, for whatever that's worth.

      Jonathan Newman, chairman of the Pennsylvania Liquor Control Board, envisions a 2007 that gives Pennsylvania consumers more choice than ever before, mainly via the Web.

      Currently, the PLCB has an online catalog of about 1,100 products, both wine and spirits. Mr. Newman hopes that, by the end of 2007, an online buyer will have access to every product that the PLCB has access to -- all 11,000 items, including hundreds that have typically been reserved only for restaurateurs.

      " Pennsylvania has access to an amazing amount of product selection" because its state-operated liquor stores make it the largest buyer of wine and spirits in the United States , he said.

      Mr. Newman also said that, in 2007, he hopes to better leverage the quantities of liquor into lower prices.

      Pennsylvania , for example, is the world's most prolific buyer of California wines, and ought to be able to negotiate lower prices for consumers, considering how much product it orders.

      In the bars, Ray Foley -- the bawdy-mouthed publisher of Bartender Magazine and author of Bartending for Dummies -- sees bars getting back to basics, after years of experimenting with chocolate martinis and exotic drinks that feature "puree of apricots," as he suggested between swear words.

      "I think it's going to get real again -- giving good service and products that are accessible," he said. "Enough with the master mixologists," who can puree an apricot but can't tend bar.

      "Those drinks have never been big sellers. They're just showoff drinks," a novelty that doesn't generate enough profit for the time that's put into it.

      Mr. Foley, along with Mr. Dobbs, also predicts a big year for gin.

      Most gin lines, with the notable exception of Bombay Sapphire, have been declining in the United States for a decade, having suffered from the popularity of endless vodka permutations.

      But Tanqueray brand gin has poured a ton of money into advertising over the past year or so, with the fictional Tony Sinclair as the brand's pitchman, and when one brand makes a big push, it can lift sales for other lines of gin. Tanqueray sales jumped immediately after the North American Sinclair ads began running, and this might be the year that the rising tide lifts other lines.

      Mr. Foley also sees Scotch, especially the single-malt variety, growing in popularity. "Single-malt Scotch has not reached its limit -- [it's a] big collectors' item, as much as a drinking item," he said.

      The Scotch whisky industry has been evolving for a decade now, with new production and marketing techniques positioning the spirit for greater American market share.

      Along those lines, here's one more local trend -- if the smoking ban goes into effect in Allegheny County, you can probably expect the county health department to issue permits for a few more boutique bars like the one that just opened in Mt. Lebanon.

      Mike Donohue, owner of Jernigan's Scotch and Cigar Bar in the Galleria, Connor Road, says he hopes his former cigar shop can capitalize on the smoking ban by offering a limited menu, plenty of high-end Scotch and, of course, cigars.

      "It's a new concept," he says. "Most places nowadays discourage smoking, particularly cigar smoking."

      The bar has state-of-the- art ventilation, a few desserts and appetizers, and seating for 32.

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